Burnaby Association for Community Inclusion

Noodle Bowl with Rainbow Veggies & Peanut Sauce

Selfadvocatenet.com Recipe for Month of October 2022

Ingredients

Noodle Bowl

4 ounces bean thread noodles (see Tip) or thin rice noodles
1 tablespoon toasted (dark) sesame oil
24 asparagus spears, trimmed
2 cups shredded green or napa cabbage
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 teaspoons rice vinegar
1 cup thinly sliced carrot
1 cup thinly sliced beets
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper

Peanut Sauce

½ cup smooth natural peanut butter
¼ cup reduced-sodium tamari or soy sauce
¼ cup water
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon minced garlic
¼ teaspoon crushed red pepper (Optional)

Directions

Step 1

To prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.
Step 2

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.
Step 3

Combine cabbage, basil, mint and rice vinegar in a medium bowl.
Step 4

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.
Step 5

To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, honey, 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

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.

Tips

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.

Nutrition Facts

Serving Size:

1 cup noodles, 2 cups vegetables & 1/4 cup peanut sauce each

Per Serving: 434 calories; protein 12g; carbohydrates 51g; dietary fiber 7.6g; sugars 12.9g; fat 19.9g; saturated fat 3.1g; vitamin a iu 7005IU; vitamin c 102.2mg; folate 213.5mcg; calcium 67.6mg; iron 2.7mg; magnesium 42.8mg; potassium 625.7mg; sodium 713.6mg; thiamin 0.2mg; added sugar 4g.

Exchanges: 1 1/2 starch, 1/2 other carbohydrate, 3 vegetables, 4 fat