Spring Roll Bowl with Peanut Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
5 medium bowls
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Calories
364 kcal
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Course
Main Course
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Cuisine
Asian, Vegan, gluten-free
Spring Roll Bowl with Peanut Sauce
Description
This recipe features thin rice noodles cooked to al dente and combined with finely sliced crisp vegetables including carrot, cucumber, and red cabbage, along with green onions and fresh herbs like cilantro and mint. The peanut sauce is crafted by blending creamy peanut butter with maple syrup, tamari (or soy sauce), freshly squeezed lemon juice, minced garlic, and grated ginger. Hot water is gradually whisked in to reach a smooth, pourable consistency.
The assembled bowl layers the noodles and fresh vegetables, then drizzles the peanut sauce over everything, often garnished with optional chopped peanuts and sesame seeds for added texture. The interplay of the tender noodles, crunchy vegetables, bright herbs, and creamy, flavorful peanut sauce delivers a balanced and refreshing meal.
This dish works as a light lunch or dinner and can be customized with proteins such as tofu or edamame. Components can be stored separately to maintain freshness, reheating noodles and combining with cold vegetables and sauce at serving.
Ingredients
- 8 oz. rice noodles or ramen, vermicelli, angel hair, etc, thin
- 1 carrot or 2 small, large
- 1 cucumber or 1/2 large, small
- 2 cups red cabbage about 1/4 medium head, thinly sliced
- 3 green onions
- 1/3 cup cilantro and/or fresh basil, fresh
- peanut optional toppings, chopped peanuts and sesame seeds
- sesame seed
- mung bean sprout
- mint
- sriracha
For the peanut sauce:
- 1/2 cup peanut butter (I use creamy, natural)
- 2 Tbsp. maple syrup or brown sugar
- 1 1/2 Tbsp. tamari (or soy sauce)
- 2 Tbsp. lemon juice or lime juice, fresh
- 1-2 cloves garlic minced
- 1 tsp. ginger fresh grated
- water hot, to thin to desired consistency
Instructions
- Prepare the vegetables: Very thinly slice carrot, cucumber, cabbage, and green onions. Roughly chop cilantro, large stems removed. Set aside.
- Cook noodles: Cook your rice noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.
- Make the peanut sauce: While noodles are cooking, make the sauce. In a medium bowl, add all sauce ingredients (except water). Then heat 3/4 cup water to just under boiling. Add water to bowl a couple tablespoons at a time, slowly whisking and working the mixture together. Continue adding water until sauce reaches desired consistency. (I usually add about 1/2 cup water.)
- Assemble your bowl: Add cooked noodles, sliced veggies, and then drizzle with peanut sauce. Garnish with any optional toppings. (I like peanuts and sesame seeds.)
Notes
- Rice noodles can be substituted with ramen or other thin pasta varieties as preferred.
- To increase protein, add edamame, tofu, tempeh, or nuts to the bowl.
- For a gluten-free version, use gluten-free noodles and tamari sauce.
- Leftover components can be stored separately in the refrigerator to maintain freshness; reheat noodles in the microwave and add cold veggies and sauce before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5medium bowls
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Potassium | 449mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2623IU | 52% |
| Vitamin C | 27mg | 30% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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