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Summer Roll Noodle Bowl

4.0

3 tablespoons smooth almond butter, peanut butter or any other nut butter

3 tablespoons avocado oil

3 tablespoons agave nectar, honey or maple syrup

2 tablespoons fresh lime juice

1 tablespoon rice vinegar or apple cider vinegar

1 teaspoon sriracha

1 teaspoon kosher salt

2 teaspoons grated fresh ginger

1 plump garlic clove (grated)

4 ounces rice stir fry noodles (cooked according to package directions, drained and rinsed in cold water)

2 cups matchstick-cut carrots (about ½ pound carrots)

2 cups half-moon cucumber

4 scallions (trimmed and thinly sliced on the diagonal)

1 shallot (thinly sliced)

1 cup loosely packed each fresh cilantro, mint and basil leaves

Sesame seeds

Crushed roasted peanuts

Whisk all ingredients for the dressing together in a bowl until smooth.
In another large bowl, toss the drained noodles with the carrots, cucumber, scallions, shallot, herb leaves and half of the dressing.
Serve in bowls with additional dressing spooned over to taste. Garnish with peanuts and/or sesame seeds.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍜Noodle Bowl

CuisineAsian

Occasions🥙Light Meal🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 109 weeks ago

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