Yields: 4 servings
Prep time: 20 minutes
Cook time: 10 minutes (approx, depending on protein)
Ingredients
For the bowls
- 8 ounces thin rice noodles
- 1 pound cooked protein (shrimp, chicken, tofu, or your favorite)
- 1 English cucumber, thinly sliced or spiralized
- 1 large carrot, shredded or spiralized
- 1 bell pepper (any color), thinly sliced
- 1/2 cup bean sprouts (optional)
- 1/4 cup chopped peanuts
- Fresh herbs: mint, basil, cilantro (use what you like)
Peanut Sauce
- 1/2 cup creamy peanut butter (natural is best)
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1-2 tablespoons hot water (to adjust consistency)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sriracha (or more to taste)
Instructions
1. Make the Peanut Sauce
- Whisk together all sauce ingredients in a medium bowl.
- Adjust the amount of water to reach your desired consistency.
- Taste and adjust sweetness or spice as needed.
2. Cook Noodles
- Prepare the rice noodles according to package directions.
- Drain and rinse with cold water.
3. Prep Protein
- Shrimp: If using raw shrimp, season and cook in a pan until pink and cooked through.
- Chicken: If using raw chicken, season and cook until internal temperature reaches 165°F. Shred or slice cooked chicken.
- Tofu: Slice or cube firm tofu. Season, and pan fry or bake until golden brown.
4. Assemble the Bowls
- Divide the noodles among four bowls.
- Arrange the cooked protein, cucumber, carrots, bell pepper, and bean sprouts (if using) attractively over the noodles.
5. Finishing Touches
- Drizzle generously with peanut sauce.
- Top with chopped peanuts and a mix of fresh herbs.
Additional Tips
Play with textures: Add other crunchy vegetables like thinly sliced radishes or cabbage.
Customize your protein: Swap the protein or go vegetarian!
Meal Prep: Make components ahead of time. Store the sauce, noodles, cooked protein, and prepped veggies separately in the refrigerator. Assemble right before serving.
Spice it up: Add a drizzle of chili oil or a sprinkle of red pepper flakes for extra heat.
