Description
Spring Roll Bowl with Peanut Sauce is a colorful, flavorful dish that bursts with freshness. This vibrant bowl combines crunchy vegetables and rice noodles drizzled in a creamy peanut sauce, making it not only a feast for the eyes but also a delight for your taste buds. Perfect for gatherings or easy weeknight dinners, this recipe invites you to customize it with seasonal ingredients, ensuring every bite is a unique experience. Get ready to savor the flavors of summer in every bowl!
Ingredients
Scale
- 8 oz flat rice noodles
- 1 cup bell peppers, thinly sliced
- 1 cup carrots, julienned
- 1 cup cucumbers, thinly sliced
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint, chopped
- ½ cup smooth peanut butter
- 3 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Sriracha or chili paste (to taste)
Instructions
- Boil water in a large pot and cook rice noodles according to package instructions until tender yet firm. Drain and rinse under cold water.
- While noodles are cooking, chop bell peppers, carrots, and cucumbers into thin strips.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, garlic, ginger, and sriracha until smooth.
- In a large bowl, combine cooked noodles with chopped vegetables and herbs. Drizzle with peanut sauce and toss gently.
- Serve in bowls with extra peanut sauce on top and garnish with more herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 10g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg