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Recipe courtesy of Sara Lynn Cauchon
Recipe courtesy of Sara Lynn Cauchon
Show:
Better Than Takeout
Tangled Thai Noodle Bowls
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 419
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 560 milligrams
- Carbohydrates
- 69 grams
- Dietary Fiber
- 6 grams
- Protein
- 11 grams
- Sugar
- 11 grams
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 419
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 560 milligrams
- Carbohydrates
- 69 grams
- Dietary Fiber
- 6 grams
- Protein
- 11 grams
- Sugar
- 11 grams
Ingredients
Directions
- Whisk the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic and ginger together in a small bowl until well combined. Set aside.
- Bring 3 to 4 quarts of water to a boil in a large pot.
- At the same time, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrot and zucchini. Cook, stirring often, 3 to 4 minutes. At the same time, add the rice noodles to the pot of boiling water and cook for 3 to 4 minutes.
- Using tongs, gently transfer the cooked rice noodles directly to the skillet. Add the sauce and toss until everything is well combined and evenly coated.
- Serve immediately topped with chopped green onion and peanuts.
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