Description
Indulge in a colorful and vibrant Spring Roll Bowl with Peanut Sauce, where fresh veggies, chewy rice noodles, and zesty peanut sauce come together for an unforgettable dining experience. Perfect for warm evenings or meal prep, this dish is not only visually stunning but also customizable to suit your taste. Watch as your friends and family rave about this delightful recipe that’s a breeze to make!
Ingredients
Scale
- 4 oz rice noodles
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup cucumber, thinly sliced
- 1/2 cup scallions, chopped
- 1 cup tofu or shrimp, cooked
- 1/4 cup cilantro, chopped
- 1/4 cup mint leaves
- 1/3 cup peanut butter (creamy or crunchy)
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 clove garlic, minced
- 1 tsp ginger, minced
Instructions
- Prep your ingredients by chopping the vegetables into bite-sized pieces.
- Cook the rice noodles according to package instructions until tender; drain and rinse under cold water.
- In a pan over medium heat, sauté tofu or shrimp until golden brown.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, garlic, and ginger until smooth.
- In a large mixing bowl, combine cooked noodles with sautéed protein and veggies. Drizzle with peanut sauce and toss until well coated.
- Garnish with cilantro and mint before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 490
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg