Ingredients
The following ingredients have 4 Servings
- 200g rice noodles (vermicelli or a wider noodle, both work well)
- 1 cup cucumber, (sliced into rounds)
- 2 medium carrots, (peeled and grated)
- 1 cup snap peas
- 1 red bell pepper, (thinly sliced)
- 1 small handful cilantro, (chopped)
- 2 green onions (chopped)
- 1 cup roasted salted peanuts ((you could alternatively substitute roasted salted cashews))
- 1 tablespoon Sriracha, (substitute water for a non-spicy version)
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/4 cup lime juice
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons Sriracha ((optional))
- 2 clove garlic, (finely minced)
- 1 teaspoon sesame oil
Instruction
- For the noodles: cook the noodles according to package directions. This time I used a wider noodle, but the first time I used a vermicelli rice noodle which I also loved. Once cooked, drain and rinse the noodles well with cold water. Prep all of the veggies.
- For the Sriracha Peanut Crumble: Add all of the peanut crumble ingredients to a food processor and pulse until the peanuts are broken down to a crumble. If you don't have a food processor, you could finely chop the peanuts with a knife and then add them to a bowl along with the seasonings to mix.
- For the hoisin lime dressing: add all of the ingredients to a small bowl and stir to combine.
- To assemble the cold bowls: in a large bowl add the cold rice noodles. If they are a bit stuck together, give them a final rinse right before adding them to the bowl so they are slippery and easy to toss. Along with the noodles add in all of the vegetables, half of the peanut crumble, and half of the sauce. Toss well to combine.
- Taste, and if needed add more sauce. I like to use just half the sauce on the noodles and then serve the remaining sauce on the side so it can be added as desired according to personal preference. Divide the noodles among four bowls and add the rest of the peanut crumble to top each bowl.
