Ingredients
— The Bowl Base —
6 oz vermicelli rice noodles
1 cup purple cabbage, finely shredded
1 cup carrots, julienned or shredded
1 medium English cucumber, halved and thinly sliced
1 red bell pepper, thinly sliced
1 cup shelled edamame (or crispy tofu / cooked shrimp)
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh mint leaves, chopped
Crushed peanuts and lime wedges (for garnish)
— Creamy Peanut Sauce —
1/3 cup creamy peanut butter (unsweetened)
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
1 clove garlic, finely minced
1/2 teaspoon freshly grated ginger
1-2 teaspoons sriracha or chili garlic sauce (optional, for heat)
2-3 tablespoons warm water (to thin the sauce)
Instructions
1. **Cook the Noodles:** Cook the vermicelli rice noodles according to the package directions (usually soaking in boiling water for 3-5 minutes). Drain, rinse thoroughly under cold water to stop the cooking and prevent sticking, and set aside.
2. **Make the Peanut Sauce:** In a medium-sized bowl or mason jar, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, sesame oil, garlic, ginger, and sriracha. Whisk in the warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Set aside.
3. **Prep the Vegetables:** While the noodles cool, chop and prepare your cabbage, carrots, cucumber, bell pepper, and fresh herbs.
4. **Assemble the Bowls:** Divide the cooled rice noodles evenly among 4 bowls. Arrange the prepped cabbage, carrots, cucumber, bell pepper, and edamame (or your protein of choice) in colorful sections around the noodles.
5. **Garnish and Dress:** Top the bowls with the fresh mint and cilantro. Generously drizzle the creamy peanut sauce over everything. Garnish with a sprinkle of crushed peanuts and an extra lime wedge.
6. **Serve:** Toss everything together right before eating to ensure every bite is coated in the delicious peanut sauce. Enjoy cold or at room temperature!
Notes
Meal Prep Instructions: These bowls are fantastic for meal prep! Divide the noodles, veggies, and protein into airtight containers. Keep the peanut sauce in a separate small container. The bowls will stay fresh in the fridge for up to 4 days. Dress and toss just before eating.
Protein Variations: While edamame keeps this quick and plant-based, these bowls are also amazing topped with pan-seared tofu, grilled chicken breast, or cooked shrimp.
Nut-Free Option: If you have a peanut allergy, you can easily substitute the peanut butter with creamy sunflower seed butter or almond butter.
Gluten-Free: To ensure this recipe is 100% gluten-free, be sure to use tamari instead of regular soy sauce.
- Prep Time: 20
- Cook Time: 5
- Category: Main Course / Bowl
- Method: Assembly
- Cuisine: Asian-Inspired