Noodle Bowl With Rainbow Veggies Peanut Sauce Recipes

VEGGIE NOODLE BOWLS WITH 5-INGREDIENT PEANUT SAUCE

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, make the peanut sauce by whisking together the peanut butter, garlic clove, maple syrup, tamari, vinegar or lime juice, and warm water in a medium bowl. If the sauce is too thick or seizes up, add additional warm water. Taste and add additional tamari if you prefer a saltier sauce, maple syrup if you like it sweeter, or vinegar/lime juice is you prefer it tangier.
• When the water boils, add the pasta and cook according to package directions. Remove the pasta from the water, leaving the water in the pot.
• To the same boiling water, add the broccoli and cook for 2-3 minutes, until just tender and bright green, being careful not to overcook. Drain the broccoli and rinse with cold water to stop the cooking process.
• In a large bowl, toss together the cooked pasta, broccoli, cabbage, carrot, and scallions. Drizzle with the peanut sauce and toss again, until the pasta and veggies are coated with the sauce. Serve with peanuts and hot sauce if you like.

NOODLE BOWL WITH PEANUT SAUCE

Steps:

• Mince the garlic finely and add to a small bowl.
• Add all ingredients aside from the water and whisk together until smooth.
• Slowly pour 1/2 cup or up to 1 cup water until your desired consistency is reached. Whisk until mixed.
• Fill a large pot with water and bring to a boil.
• Add 2 nests (or servings) of Vermicelli glass noodles and cook according to package directions.
• Drain noodles and rinse well with cold water until noodles chilled throughout. (Ensure noodles have been well drained and are fairly dry so they don't add water to your bowl).
• Wash, dry and cut up all vegetables and fruit.
• Arrange noodles, vegetables, and fruit evenly into 2 large bowls.
• Divide peanut sauce into 2 small dip bowls, or drizzle desired amount of peanut sauce onto each noodle bowl.
• Serve!

RAINBOW PEANUT NOODLES

Steps:

• Arrange the noodles in a large serving bowl. Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top. Serve at room temperature or chilled, with the Chinese Peanut Dressing.
• In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.