Ingredients
Scale
Noodle Bowl
- 3 servings (or 6-8 ounces) of brown rice noodles (I used pad thai), cooked
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup chopped red pepper
- 1/2 cup shallots
- 1/3 cup cilantro
Sauce
- 1/4 cup smooth peanut butter
- 1/3 cup water
- 1 teaspoon garlic
- 2 tablespoons soy sauce
Instructions
- Begin by cooking your brown rice noodles. Following the directions on the box. Once fully cooked, transfer to a tupperware and chill in the fridge.
- Next, Prepare you veggies. I purchased my carrots and cabbage pre-shredded, but if you didn’t begin by shredding and place in a large bowl. Next, chop shallots and cilantro and mix in with rest of veggies. Set aside.
- Prepare your sauce by heating 1/4 cup smooth peanut butter with 1/3 cup water, 1 teaspoon garlic, and a few tablespoons of soy sauce over medium/high heat. It may look like the sauce is curdling, but give it a few minutes, it will smooth out. Once your sauce is smooth, take off heat and set aside.
- Finally, mix together chopped veggies with cooled noodles. Then, pour sauce on top and toss. Serve chilled.