Asian Fusion Noodle Bowl

Asian Fusion Noodle Bowl vegetarian recipe

This Asian Fusion Noodle Bowl comes together in a flash. Loaded with veggies and a tangy dressing, it's a perfect light dinner or packable lunch.

Ingredients

  • 200 grams rice noodles
  • 2 medium carrots
  • 1 large cucumber
  • 1 red bell pepper
  • 2 cups chopped red cabbage
  • 2 medium green onions
  • 3 cloves garlic
  • 1 tablespoon fresh ginger
  • 0.5 cup chopped cilantro
  • 0.25 cup roasted peanuts
  • 0.25 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 0.5 teaspoon red pepper flakes

Instructions

  1. Bring a pot of water to a boil. Add 200 grams rice noodles and cook according to package instructions until tender but still firm. Drain the noodles and rinse them under cold water to prevent sticking. Set aside.
  2. Wash 2 medium carrots and peel them. Cut the peeled carrots into thin strips. Wash 1 large cucumber and cut it into thin strips. Wash 1 red bell pepper, remove the core and seeds, and cut it into thin strips. Wash 2 medium green onions and slice them thinly.
  3. Peel and finely chop 3 cloves garlic. Peel and finely chop 1 tablespoon fresh ginger.
  4. In a small bowl, whisk together 0.25 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon lime juice, and 0.5 teaspoon red pepper flakes. Set aside.
  5. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chopped garlic and ginger and cook for 30 seconds until fragrant.
  6. Add the sliced red bell pepper and 2 cups chopped red cabbage to the skillet. Stir-cook for 3-4 minutes until the vegetables are slightly softened but still crisp.
  7. Add the cooked rice noodles, sliced carrots, and sliced cucumber to the skillet with the cooked vegetables. Pour the prepared sauce over the noodles and vegetables. Toss everything gently to combine and heat through, about 1-2 minutes.
  8. Remove from heat. Divide the noodle mixture into four serving bowls. Garnish each bowl with 0.5 cup chopped cilantro and 0.25 cup roasted peanuts.

View the interactive Asian Fusion Noodle Bowl recipe