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 porsjoner
Cuisine: thai
Ingredients: 250 g rice noodle thin; 0,5 kopp peanut butter creamy, unsweetened; 4 ss soy sauce low sodium; 2 ss lime juice freshly squeezed; 2 ss maple syrup; 1 ss rice vinegar; 1 ts sesame oil toasted; 2 fedd garlic minced; 1 ts ginger grated; 1 ts sriracha; 0,25 kopp 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 kopp cilantro chopped; 2 ss roasted peanut crushed (valgfritt)

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 oppskrift av Forkin

Total tid: 35 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 542 kcal

Vegetarisk

Allergeninformasjon: kan inneholde gluten, melk, nøtter, peanøtter, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

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 kopppeanut butter, creamy, unsweetened
4 sssoy sauce, low sodium
2 sslime juice, freshly squeezed
2 ssmaple syrup
1 ssrice vinegar
1 tssesame oil, toasted
2 feddgarlic, minced
1 tsginger, grated
1 tssriracha
0,25 koppwater

garnish

3 stk.green onion, sliced
0,25 koppcilantro, chopped
2 ssroasted peanut, crushed(valgfritt)

Utstyr

colander · large pot · whisk · large mixing bowl

Fremgangsmåte

Trinn for trinn

1
Cook the rice noodles according to package instructions until al dente.
Omtrent 8 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 2 min
6
Add the sliced red bell pepper, julienned carrot, and sliced cucumber to the noodle mixture.
Omtrent 1 min
7
Toss everything together until the vegetables are well combined with the noodles and sauce.
Omtrent 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.

Per porsjon

Næringsinnhold

64%Poengsum

Kalorier: 542,4kcal
Protein: 14,5g
Karbohydrater: 77g
Fett: 21,6g
Fiber: 5,5g
Sukker: 13,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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