Main CourseDinnerLunch

Thai Peanut Noodle Bowl

Name: Thai Peanut Noodle Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 portioner
Cuisine: thai
Ingredients: 250 g rice noodle thin; 0,5 kop peanut butter creamy, unsweetened; 4 spsk. soy sauce low sodium; 2 spsk. lime juice freshly squeezed; 2 spsk. maple syrup; 1 spsk. rice vinegar; 1 tsk. sesame oil toasted; 2 fed garlic minced; 1 tsk. ginger grated; 1 tsk. sriracha; 0,25 kop water; 1 stk. red bell pepper thinly sliced; 2 stk. carrot julienned or grated; 0,5 stk. cucumber thinly sliced or julienned; 3 stk. green onion sliced; 0,25 kop cilantro chopped; 2 spsk. roasted peanut crushed (valgfrit)

This vibrant and satisfying Thai Peanut Noodle Bowl features chewy noodles tossed in a rich, creamy peanut sauce. It's packed with fresh vegetables for a delicious and healthy vegan meal.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 542 kcal

Vegetarisk

Allergenoplysninger: kan indeholde gluten, mælk, nødder, jordnødder, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

250 grice noodle, thin
1 stk.red bell pepper, thinly sliced
2 stk.carrot, julienned or grated
0,5 stk.cucumber, thinly sliced or julienned

peanut sauce

0,5 koppeanut butter, creamy, unsweetened
4 spsk.soy sauce, low sodium
2 spsk.lime juice, freshly squeezed
2 spsk.maple syrup
1 spsk.rice vinegar
1 tsk.sesame oil, toasted
2 fedgarlic, minced
1 tsk.ginger, grated
1 tsk.sriracha
0,25 kopwater

garnish

3 stk.green onion, sliced
0,25 kopcilantro, chopped
2 spsk.roasted peanut, crushed(valgfrit)

Udstyr

colander · large pot · whisk · large mixing bowl

Fremgangsmåde

Trin for trin

1
Cook the rice noodles according to package instructions until al dente.
Ca. 8 min.
Kokkens note: Do not overcook the noodles; they should still have a slight chew.
2
Drain the cooked noodles and rinse them thoroughly with cold water to prevent sticking.
Ca. 1 min.
3
In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, sriracha, and water until smooth and creamy.
Ca. 3 min.
Kokkens note: If the sauce is too thick, add a little more water, one tablespoon at a time, until it reaches your desired consistency.
4
Add the drained rice noodles to a large mixing bowl.
5
Pour the peanut sauce over the noodles and toss gently until the noodles are evenly coated.
Ca. 2 min.
6
Add the sliced red bell pepper, julienned carrot, and sliced cucumber to the noodle mixture.
Ca. 1 min.
7
Toss everything together until the vegetables are well combined with the noodles and sauce.
Ca. 1 min.
8
Divide the noodle mixture among four serving bowls.
9
Garnish with sliced green onion, chopped cilantro, and crushed roasted peanuts if desired.
10
Serve immediately and enjoy.

Pr. portion

Næringsindhold

64%Score

Kalorier: 542,4kcal
Protein: 14,5g
Kulhydrat: 77g
Fedt: 21,6g
Kostfibre: 5,5g
Sukker: 13,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Thai peanut noodles in an airtight container in the refrigerator.

Genopvarmning

Serve cold or at room temperature. If reheating, microwave briefly until just warm, as noodles can become mushy.