Spicy Peanut Rice Noodle Bowl

This recipe is from “America’s Test Kitchen Vegan For Everyone”.  It is an absolutely great recipe.  This recipe serves 4-6.  I usually serve with a double batch of the Curried Peanut Sauce.  

Ingredients

•      1 cup shredded carrots

• 2 Tbsp seasoned rice vinegar

• 12 oz (¼ inch wide) rice noodles

• 3 Tbsp vegetable oil

• 1 cup frozen shelled edamame

• 1 cup shredded red cabbage

• ½ cup dry roasted peanuts, chopped

• 2 Tbsp torn fresh Thai basil leaves (can substitute regular basil)

• Lime wedges

• Curried Peanut Sauce

Instructions

1. Combine carrots and vinegar in a small bowl and set aside. 

2. Cook noodles per package directions until al dente. 

3. Drain noodles. 

4. Heat 1 Tbsp oil in skillet over medium high heat. 

5. Add edamame and cook until spotty brown but still bright green (about 2 minutes). 

6. Transfer to bowl and set aside.  Heat remaining two Tbsp oil over medium heat until shimmering. 

7. Add drained noodles and ½ cup curried peanut sauce. 

8. Add about ¼ cup water mix well.  Heat thoroughly while stirring.

9. Divide noodles among individual serving bowls. 

10. Top with carrots, edamame, and cabbage. 

11. Drizzle with remaining peanut sauce and sprinkle with peanuts and basil. 

12. Serve with lime wedges.  

*I like to add more Curried Peanut Sauce so I tend to double that recipe.