Rainbow Noodle Bowls

Ingredients

For the noodles and veggies

• 8 oz. rice noodles

• 1 cup shredded carrots

• 1 cup thinly sliced red bell pepper

• 1 cup shredded purple cabbage

• 1/2 English cucumber, julienned or thinly sliced

• 1/2 cup shelled edamame, thawed (optional)

• 1/4 cup chopped green onions

• 1/4 cup chopped peanuts, for garnish

• Fresh cilantro and lime wedges, for serving 

For the peanut-lime sauce

• 1/2 cup creamy peanut butter

• 1/4 cup low-sodium soy sauce (or tamari)

• 1/4 cup lime juice (from about 2 large limes)

• 2 tbsp toasted sesame oil

• 1–2 tbsp maple syrup or honey, to taste

• 1–2 tsp sriracha or chili garlic sauce, to taste

• 1 large clove of garlic, minced or grated

• 1 tbsp grated fresh ginger (optional)

• Warm water, as needed to thin the sauce 

Instructions

1. Cook the noodles. Follow the package directions to prepare the rice noodles. Drain them well and rinse with cold water to prevent sticking.

2. Make the sauce. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, maple syrup, sriracha, garlic, and ginger (if using). Add warm water, one tablespoon at a time, until the sauce reaches your desired consistency.

3. Combine the ingredients. In a large mixing bowl, combine the cooked and cooled rice noodles with the shredded carrots, sliced red bell pepper, shredded purple cabbage, cucumber, and edamame (if using).

4. Toss with sauce. Pour the peanut-lime sauce over the noodle and veggie mixture. Toss gently until everything is evenly coated.

5. Serve. Divide the noodle bowl among serving bowls. Garnish with chopped peanuts, green onions, and fresh cilantro. Serve immediately with extra lime wedges on the side. 

Tips and variations

• Add protein: For a heartier meal, add cooked and cubed tofu, shrimp, or grilled chicken.

• Spice it up: If you prefer more heat, increase the amount of sriracha or chili garlic sauce in the dressing.

• Gluten-free: Use tamari instead of soy sauce to make the recipe gluten-free.

• Storage: The bowl can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Store the sauce separately and drizzle it on just before serving to prevent the noodles from getting soggy. 

Kick It Up a Notch:

• Add baked tofu or edamame for protein

• Sprinkle with sesame seeds and fresh herbs

• Use almond or sunflower butter for a twist