Veggie noodle bowls

    (1)
    45 min

    Try serving the rice noodles, crisp vegetables and fresh herbs in separate bowls and let each person assemble his or her own noodle bowl. I highly recommend that each person combines the soy sauce and wasabi individually, too - everyone knows how much wasabi they can handle!


    2 people made this

    Ingredients
    Serves: 4 

    • 1 (225g) packet rice vermicelli noodles (or thin egg noodles)
    • 150g peanuts
    • 1 head romaine lettuce, shredded
    • 1 cucumber, cut into matchsticks
    • 2 carrots, cut into matchsticks
    • 100g bean sprouts
    • 45g fresh coriander leaves, chopped
    • 25g fresh mint leaves, thinly sliced
    • 50g chopped spring onions
    • 120ml soy sauce, or to taste
    • 1 teaspoon wasabi paste, or to taste

    Method
    Prep:30min  ›  Extra time:15min  ›  Ready in:45min 

    1. Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
    2. Grind peanuts using a food processor or mortar and pestle.
    3. Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, coriander, mint and spring onions in a large bowl. Serve soy sauce and wasabi paste alongside.

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    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (1)

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    This is delicious! It's kinda like a fresh spring roll without the roll. I added shrimp and pork to make it a little more filling. I think it could have been improved with a different sauce that was thicker and richer than soy sauce -like some sort of teriyaki, stir fry or peanut sauce-, but as is, this is really really good.  -  12 Jul 2017  (Review from Allrecipes US | Canada)

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