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 porties
Cuisine: thai
Ingredients: 250 g rice noodle thin; 0,5 kopje peanut butter creamy, unsweetened; 4 el soy sauce low sodium; 2 el lime juice freshly squeezed; 2 el maple syrup; 1 el rice vinegar; 1 tl sesame oil toasted; 2 teentje garlic minced; 1 tl ginger grated; 1 tl sriracha; 0,25 kopje water; 1 st red bell pepper thinly sliced; 2 st carrot julienned or grated; 0,5 st cucumber thinly sliced or julienned; 3 st green onion sliced; 0,25 kopje cilantro chopped; 2 el roasted peanut crushed (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 542 kcal

Vegetarisch

Allergeneninformatie: kan gluten, melk, noten, pinda's, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

250 grice noodle, thin
1 stred bell pepper, thinly sliced
2 stcarrot, julienned or grated
0,5 stcucumber, thinly sliced or julienned

peanut sauce

0,5 kopjepeanut butter, creamy, unsweetened
4 elsoy sauce, low sodium
2 ellime juice, freshly squeezed
2 elmaple syrup
1 elrice vinegar
1 tlsesame oil, toasted
2 teentjegarlic, minced
1 tlginger, grated
1 tlsriracha
0,25 kopjewater

garnish

3 stgreen onion, sliced
0,25 kopjecilantro, chopped
2 elroasted peanut, crushed(optioneel)

Keukengerei

colander · large pot · whisk · large mixing bowl

De bereidingswijze

Stap voor stap

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

Voedingswaarden

64%Score

Calorieën: 542,4kcal
Eiwit: 14,5g
Koolhydraten: 77g
Vet: 21,6g
Vezels: 5,5g
Suiker: 13,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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