Summer bowl with rice noodles and vegetables
Servings: 2 people (bowl)
Const: low
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.