Asian Peanut Noodle Bowl (Print)

Tender rice noodles with crisp vegetables in creamy peanut dressing

# Components:

→ Noodles

01 - 10 oz rice noodles or wheat noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 2.8 oz shredded red cabbage
05 - 2 scallions, thinly sliced
06 - 0.5 cup fresh cilantro leaves
07 - 0.5 cup bean sprouts

→ Peanut Dressing

08 - 0.33 cup creamy peanut butter
09 - 2 tbsp soy sauce
10 - 1 tbsp sesame oil
11 - 1 tbsp rice vinegar
12 - 1 tbsp honey or maple syrup
13 - 1 tsp freshly grated ginger
14 - 1 small garlic clove, minced
15 - 2 to 4 tbsp warm water

→ Toppings

16 - 2 tbsp roasted peanuts, roughly chopped
17 - 1 tsp toasted sesame seeds
18 - Lime wedges for serving

# Method:

01 - Cook noodles according to package instructions. Drain and rinse under cold water, then set aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, ginger, and garlic. Gradually whisk in warm water until the dressing achieves a smooth, pourable consistency.
03 - In a large mixing bowl, combine cooked noodles, carrot, bell pepper, cabbage, scallions, cilantro, and bean sprouts.
04 - Pour peanut dressing over the noodle and vegetable mixture. Toss thoroughly until all components are evenly coated.
05 - Divide the noodle bowl among serving plates. Top with chopped peanuts, sesame seeds, and additional cilantro.
06 - Present with lime wedges on the side. Serve cold or gently warmed according to preference.

# Expert Advice:

01 -
  • It comes together faster than takeout and tastes brighter than anything from a carton.
  • You can make it ahead and it actually gets better as the flavors meld in the fridge.
  • The dressing doubles as a marinade, a dip, or a drizzle for grain bowls all week long.
02 -
  • If your peanut butter is too thick or natural and separated, stir it well before measuring or the dressing will break and taste grainy.
  • Rinse the cooked noodles under cold water immediately or they will stick together in one giant clump that no amount of dressing can save.
  • Add the warm water to the dressing slowly, it is easier to thin it out than to thicken it back up once you have gone too far.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on, the aroma and flavor will double.
  • If you are making this ahead, keep the dressing separate and toss it with the noodles and vegetables just before serving so everything stays crisp and fresh.
  • Use a vegetable peeler to make long ribbons of carrot instead of julienning if you want a softer, more delicate texture.
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