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Thai Peanut Spring Roll Noodle Bowl

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A vibrant dish that combines nutty peanut dressing with crisp vegetables and warm spring rolls, perfect for busy weeknights.

Ingredients

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  • 2 tablespoons Sesame Oil
  • 1/4 cup Rice Vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon ginger, peeled and grated
  • 1/4 teaspoon chili flakes
  • 1/2 teaspoon salt
  • 4 frozen spring rolls
  • 1/2 cup carrots, thinly sliced
  • 1/2 cup cucumber, julienned
  • 1/2 medium red bell pepper, julienned
  • 6 ounces thin rice noodles, cooked and chilled
  • 1/4 cup cilantro, chopped
  • 2 tablespoons fresh mint
  • 2 tablespoons peanuts, chopped

Instructions

  1. Start by preparing the dressing. In a small jar, combine the sesame oil, rice vinegar, honey, minced garlic, grated ginger, chili flakes, and salt. Seal the jar tightly, then shake vigorously to blend all the flavors together.
  2. Preheat your oven and cook the frozen spring rolls as per the package instructions, typically around 12 minutes. Allow them to cool for about 5 minutes before slicing them in half diagonally.
  3. While the spring rolls are baking, assemble the bowl. In a large bowl or serving platter, layer your freshly cooked and chilled rice noodles, followed by the sliced carrots, julienned cucumber, and red bell pepper.
  4. Drizzle the prepared dressing over the noodles and vegetables, ensuring an even coating.
  5. Finish by neatly arranging the spring roll halves on top, and add a sprinkle of chopped cilantro, fresh mint, and peanuts.
  6. Serve immediately for the best taste.

Notes

Adjust the sweetness or acidity of the dressing to your liking. Ensure the rice noodles are well cooked but retain some bite.

Nutrition

Find it online: https://yummyfirst.com/thai-peanut-noodle-bowl/