Name: Noodle Bowl with Peanut Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 8-10 baby carrots; 6-8 breakfast radishes; 2 peaches; 1 head lettuce; 12 sweet peas; 2 garlic scape (optional ); 2 nests/servings Vermicelli glass noodles; 6 Tbsp peanut butter; 1.5 Tbsp soy sauce; 1 Tbsp maple syrup; .5 Tbsp sesame oil; 1 Tbsp vinegar; 1/4 tsp ground ginger; 1 clove garlic (minced); 1/2 Tbsp lemon juice; 1/4 tsp red pepper flakes; 1/2-1 cup water (to desired consistency)

This healthy Noodle Bowl with Peanut Sauce features a rainbow of fresh veggies and fruit, with cool noodles and a spicy peanut sauce. It’s both vegan and gluten free, and ready in less than 15 minutes!

Perfect for a healthy lunch or a bright and nutritious dinner, this Noodle Bowl with Peanut Sauce is packed with vitamins.

It’s full of fresh colourful vegetables and fruit, paired with cool noodles and dressed with a cold sauce, making it a lovely choice for a cooling meal on a hot summer day.

Ingredients in this Noodle Bowl

This healthy Noodle Bowl features:

• Vermicelli glass noodles

I used Rooster brand Vermicelli Longkou Pancit Sotanghon, which are made of green beans and peas. These Vermicelli are a light and lovely glass noodle that is not starchy or heavy. I highly recommend using this type of noodles instead of regular rice noodles (though rice noodles work well too!)

• Baby carrots

I used a small variety from the local farmer’s market. Feel free to use large carrots chopped or peeled into ribbons.

• Breakfast radishes

These lovely radishes have a beautiful white and bright pink colour. You can of course use any variety of radishes you wish.

• Peaches

I used nice in seasons organic peaches that are filled with flavour. You can substitute with apricots if you prefer.

• Sweet peas

These are also commonly called peas in a pod. They look lovely in this bowl in the pod, but you can remove them from the pod if you like. The peas are edible and while the pods technically are too, they’re tough to chew and so are commonly just discarded (or composted!)

• Lettuce

You can use any type of fresh greens that suits your fancy!

• Garlic scapes

Used to garnish. These very mild garlic-like vegetables are common at summertime farmer’s markets. If you don’t have any on hand you can instead use a bit of chopped leek or green onion, or omit.

Ingredients in Spicy Peanut Sauce

• Smooth natural peanut butter

• Soy sauce

• Maple syrup

You can substitute with agave syrup if you prefer

• Sesame oil

Toasted sesame oil gives a savoury depth of flavour.

• Vinegar

You can use rice wine vinegar or white vinegar

• Ground ginger and garlic

• Lemon juice and dried red pepper flakes

• Water

Used to achieve your desired consistency

Tips for the Best Noodle Bowl

There are some easy ways to get the most flavour out of this gorgeous rainbow hued noodle bowl!

The first tip is also a must when making any kind of salad.

This all important tip is to always dry your vegetables and fruit!

If you don’t both to dry your produce after washing and preparing it, you will loose out on flavour. Why? Well, adding slightly wet vegetables and fruit to a salad will cause the excess water to accumulate at the bottom of your bowl. This mixes with your ingredients and your dressing, watering down the flavour.

Trust me, it makes a big impact when you take the extra few moments to dry your salad and bowl contents!

The second tip to make this Noodle Bowl with Peanut Sauce excerptionally tasty is:

Rinse your Vermicelli noodles thoroughly with cold water and dry them!

After draining your Vermicelli glass noodles, rinse under cold water, moving around the noodles with your hands to ensure they are chilled all the way through. A cold noodle bowl will always taste better with nicely cold noodles rather than noodles somewhere between warm and cold.

After rinsing in cold water allow water to strain out of the noodles, giving them a little shake in the strainer. Place them on top of a tea towel or paper towel to dry further while you assemble your bowl!