Rainbow Peanut Noodles
Eat the rainbow with this fresh veggie rice noodle bowl where peanut sauce is the star! Try it hot or cold, whichever you prefer.
What you will need
1 Red Bell Pepper
14 oz Rice Noodles
6 oz Snow Peas
1/2 Red Cabbage
11 oz Peanut Sauce
Sesame Seeds, optional(Nutritional facts 77 calories, 1.34 g fat, 15.01 g carbohydrates, 1.89 g protein, undefined mg cholesterol, 73 mg sodium)
How to cook
Gather and portion ingredients.
Peel and chop carrots into thin rounds.
Cut the bell pepper in half and remove the stem and seeds. Slice into strips and cut in half.
Cut off the ends of the snow peas and slice at an angle into 1/4 inch pieces.
Cut off the root end of the green onion and thinly slice at an angle.
Cut the cabbage in half and lay on the flat side. Cut the piece in half again leaving the root end in tact and slice as thin as possible.
Cook the rice noodles according to package instructions. If serving the bowl cold, run cool water over the cooked rice noodles to cool.
Pour about half of the peanut sauce over the noodles and stir to coat.
Top the noodles with snow pea slices and carrot rounds.
Add the sliced red pepper and shredded cabbage.
Top the bowl with the sliced green onions and some sesame seeds if you like. Add in the remaining peanut sauce when you toss.