Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNoodle Bowl4ouncesbean thread noodles (see Tip) or thin rice noodles1tablespoontoasted (dark) sesame oil24asparagus spears, trimmed2cupsshredded green or napa cabbage2tablespoonschopped fresh basil2tablespoonschopped fresh mint2teaspoonsrice vinegar1cupthinly sliced carrot1cupthinly sliced beets1cupthinly sliced red bell pepper1cupthinly sliced yellow bell pepperPeanut Sauce½cupsmooth natural peanut butter¼cupreduced-sodium tamari or soy sauce¼cupwater1tablespoonrice vinegar1tablespoonmaple syrup1teaspoonminced garlic¼teaspooncrushed red pepper (Optional)
Cook Mode(Keep screen awake)
Ingredients
Noodle Bowl
4ouncesbean thread noodles (see Tip) or thin rice noodles
1tablespoontoasted (dark) sesame oil
24asparagus spears, trimmed
2cupsshredded green or napa cabbage
2tablespoonschopped fresh basil
2tablespoonschopped fresh mint
2teaspoonsrice vinegar
1cupthinly sliced carrot
1cupthinly sliced beets
1cupthinly sliced red bell pepper
1cupthinly sliced yellow bell pepper
Peanut Sauce
½cupsmooth natural peanut butter
¼cupreduced-sodium tamari or soy sauce
¼cupwater
1tablespoonrice vinegar
1tablespoonmaple syrup
1teaspoonminced garlic
¼teaspooncrushed red pepper (Optional)
DirectionsTo prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.Bring 1 inch of water to a boil in a large pot. Place a medium bowl of ice water next to the stove. Cook asparagus in the boiling water for 30 seconds, then transfer to the ice water. Drain well, pat dry and cut into 2-inch pieces.Combine cabbage, basil, mint and rice vinegar in a medium bowl.Divide the noodles among 4 bowls. Top each bowl with 1/2 cup of the cabbage mixture, some asparagus, carrot, beet and red and yellow bell pepper.To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, maple syrup, garlic and crushed red pepper (if using) in a small bowl until smooth. Drizzle 1/4 cup sauce over each bowl.TipsTo make ahead: Refrigerate sauce for up to 2 days.Tips: Bean Thread Noodles: Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell.com, October 2016
Directions
To prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.Bring 1 inch of water to a boil in a large pot. Place a medium bowl of ice water next to the stove. Cook asparagus in the boiling water for 30 seconds, then transfer to the ice water. Drain well, pat dry and cut into 2-inch pieces.Combine cabbage, basil, mint and rice vinegar in a medium bowl.Divide the noodles among 4 bowls. Top each bowl with 1/2 cup of the cabbage mixture, some asparagus, carrot, beet and red and yellow bell pepper.To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, maple syrup, garlic and crushed red pepper (if using) in a small bowl until smooth. Drizzle 1/4 cup sauce over each bowl.TipsTo make ahead: Refrigerate sauce for up to 2 days.Tips: Bean Thread Noodles: Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
To prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.
Bring 1 inch of water to a boil in a large pot. Place a medium bowl of ice water next to the stove. Cook asparagus in the boiling water for 30 seconds, then transfer to the ice water. Drain well, pat dry and cut into 2-inch pieces.
Combine cabbage, basil, mint and rice vinegar in a medium bowl.
Divide the noodles among 4 bowls. Top each bowl with 1/2 cup of the cabbage mixture, some asparagus, carrot, beet and red and yellow bell pepper.
To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, maple syrup, garlic and crushed red pepper (if using) in a small bowl until smooth. Drizzle 1/4 cup sauce over each bowl.
Tips
To make ahead: Refrigerate sauce for up to 2 days.
Tips: Bean Thread Noodles: Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell.com, October 2016
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Nutrition Facts(per serving)434Calories20gFat51gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
