Spring Roll Bowl with Peanut Sauce

INGREDIENTS

• 8 oz. thin rice noodles
• 1 large carrot
• 1 small cucumber
• 2 cups red cabbage, thinly sliced
• 3 green onions
• 1/3 cup fresh cilantro (and/or fresh basil)
• Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.
• 1/2 cup peanut butter (I use creamy, natural)
• 2 Tbsp. maple syrup or brown sugar
• 1 1/2 Tbsp. tamari (or soy sauce)
• 2 Tbsp. fresh lemon or lime juice
• 1-2 cloves garlic, minced
• 1 tsp. fresh grated ginger
• Hot water to thin to desired consistency

INSTRUCTIONS

1. 1 Prepare the vegetables: Very thinly slice carrot, cucumber, cabbage, and green onions. Roughly chop cilantro, large stems removed. Set aside.
2. 2 Cook noodles: Cook your rice noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.
3. 3 Make the peanut sauce: While noodles are cooking, make the sauce. In a medium bowl, add all sauce ingredients (except water). Then heat 3/4 cup water to just under boiling. Add water to bowl a couple tablespoons at a time, slowly whisking and working the mixture together. Continue adding water until sauce reaches desired consistency. (I usually add about 1/2 cup water.)
4. 4 Assemble your bowl: Add cooked noodles, sliced veggies, and then drizzle with peanut sauce. Garnish with any optional toppings. (I like peanuts and sesame seeds.)

NUTRITION

Calories: 364 kcalkcal | Carbohydrates: 53 gg | Protein: 10 gg | Fat: 13 gg | Fiber: 4 gg | Sugar: 9 gg