Cold Noodle Bowl with Sriracha Peanut Crumble
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cold rice noodles tossed with crisp vegetables in a spicy, tangy peanut dressing with ginger and lime. A light, refreshing meal bowl that's naturally vegan and ready in 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 17m
- Cook
- 3m
- Sodium
- 625mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 567mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 17M
- SODIUM
- 625MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.