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Spicy Peanut and Veggie Noodle Bowl
Produce:
2 cloves garlic, crushed
1" piece of ginger, finely chopped
2 limes
handful cilantro
1/4 head red cabbage
4 radishes
1 english cucumber
4 carrots
2 avocadoes, sliced
handful mint
Pantry:
1 TB seasame oil
1 TB sriracha
1/4 cup nut butter (peanut or cashew) 60ml
12 oz rice noodles (340g)
handfull roasted nuts
1. Make sauce: Combine garlic, ginger, juice of 1 lime, seasame oil, sriracha and nut butter. Add a tablespoon or two of water if needed.
2. Thinly slice the radishes and cabbage and cut the cucumber into half moons. Julienne the carrots. Cut remaining lime into wedges.
3. Cook the noodles, rinse with cool water and toss with the sauce.
4. Divide the noodles between 4 bowls. Group together little bunches of each of the veggies and sliced avocado. Top with cilantro and mint leaves and crushed nuts. Serve with lime wedges.
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