Rainbow Rice Noodles

RECIPE BY ALEXANDRA PASKA OF @PLANTBASED.TRAVELER

Rainbow Rice Noodles-A simply combination of rice noodles, mixed veggies, and a sweet ‘n spicy peanut dressing!

Ingredients
  • 1 large bowl
  • 1 serving of rice noodles 
  • About 2 cups of mixed veggies (I used rainbow carrots, scallions, peas, corn, shelled edamame) 
Sauce: 
  • 1 heaping tbsp peanut butter (crunchy or smooth) 
  • Juice of a 1 small lime
  • 1 tbsp maple syrup 
  • 1-2 tbsp coconut aminos (to taste) 
  • 1/2 tbsp (or more) chili crisp * 
  • A few tbsp of hot water 
Optional toppings:
  • Chopped roasted peanuts and cilantro
  • More chili crisp 
Method:
  • Prepare noodles according to package directions. If using frozen corn,peas or edamame simply add them to the boiling noodles the last couple of minutes to heat them up! 
  • In the meantime slice carrots, scallion or the vegetables you’re using. 
  • Whisk together peanut butter, maple syrup, lime juice, coconut aminos, chili crisp and a few tbsp of the hot noodle water. 
  • Drain and rinse noodles, then sauté carrots and scallions for a 1-2 minutes (I like to keep them firm). You can skip this step and add them raw, depending on preference and which veggies you’re using. 
  • Mix the noodles with your sauce and veggies, top with more chopped peanuts, cilantro, extra chili crisp, and enjoy! 
  • *If you don’t have chili crisp you could sub a drizzle of chili oil and/or chili flakes, sambal oelek, or sriracha 

Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to
encourage people from around the world to eat more plant-based food.

Instagram: @plantbased.traveler


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