Rice noodles with veggies
Today we prepare rice noodles with vegetables in a salad version for a light and tasty meal. These light rice noodles are accompanied by a tasty peanut butter sauce. For more fresh and summery recipes, try my gnocchi with arugula and peas pesto, this chickpea hummus or these vegan tuna aubergines.
This rice noodle and vegetable bowl is super easy to make, gluten-free, and *drumroll* won't even turn on a cooker! In fact, we only use the hot water from the kettle to soften the rice noodles and vegetables.
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Without turning on the cooker: As mentioned above, you can prepare these light rice noodles without even turning on a cooker. All you need is a kettle of boiling water in which to soften the vegetables and noodles.
A very tasty sauce: peanut butter sauce with soy sauce is delicious and gives a unique flavour to your noodles.
Gluten-free: rice noodles are gluten-free and are therefore suitable for almost everyone.
A perfect starter or first course: These easy-to-make rice noodles with vegetables are a great vegan starter or main course for hot days.
Here are all the ingredients you'll need
Ingredients
- 125 g rice noodles
- 5 asparagus cut into 1/4
- 150 g edamame
- 1/2 avocado cut into slices
- 1 spring onion (the green part)
- 1 handful roasted peanuts
- 1 handful fresh sprouts
For the sauce
- 1.5 Tbsp peanut butter
- 3-5 Tbsp. water
- 1 Tbsp soy sauce
- 1 Tbsp. sesame oil
- 2 tsp agave syrup or maple syrup
- 1/2 lemon or lime (juice) or rice/apple vinegar
Now that you have all the information you need to prepare this wonderful burgers, all you have to do is get to work. Have fun in the kitchen!
I hope you enjoyed the recipe, see you soon!
Summer bowl with rice noodles and vegetables
Ingredients
- 125 g rice noodles
- 5 asparagus cut into 1/4
- 150 g edamame
- 1/2 avocado cut into slices
- 1 spring onion (the green part)
- 1 handful roasted peanuts
- 1 handful fresh sprouts
For the sauce
- 1.5 Tbsp Peanut butter
- 3-5 Tbsp water
- 1 Tbsp Soy sauce
- 1 Tbsp Sesame oil
- 2 tsp agave syrup or maple syrup
- 1/2 lemon or lime (juice) or rice/apple vinegar
Instructions
Vegetable preparation
- Heat some water in a kettle.
- In a bowl put your rice noodles and cover them with boiling water. Cover with a lid. Occasionally open and try to separate the noodles without breaking them (you can help yourself with chopsticks or cutlery)
- When the rice noodles have reached a soft consistency drain them and rinse with cold water so that the cooking process is stopped. Set them aside.
- Wash the asparagus and remove the woody end. Cut them into 4 parts of the same length.
- Put them in a bowl and cover them with boiling water for 5-10 minutes. I always leave them slightly crispy.
- Wash the zucchini and make "zoodles" if you have the utensil to make them, otherwise slice it lengthwise and then cut each slice into fine strips.
- Toast the peanuts in a frying pan. All you need to do is put them in a pan, turn on the heat and turn them regularly. Stay on top of them because they don't need more than 5-6 minutes and can burn easily.
For the sauce
- Take an empty jar and put all the ingredients for the sauce inside.
- Close with the lid and shake the jar until all the sauce has blended. If the peanut butter has not melted add a little boiling water.
- Use the sauce as a dressing for your "salad."
For the composition
- Put the rice noodles, vegetables, sprouts and peanuts in a bowl. Season with the peanut butter sauce.
Have you tried making this recipe? Let me know how you found it in the comments or send me a photo of your creation on Instagram where you can stay updateds on all new recipes. If you'd like you can also tag me in your stories at @luvvelovesfood.
See you soon!
So tasty that you can't stop eating it until you finish it🤪