Ingredients
Scale
- 2 oz vermicelli rice noodles, dry
- 1 carrot, peeled and shredded
- 2 cups shredded purple cabbage
- 1 red bell pepper, thinly sliced
- 2 Persian cucumbers, thinly sliced
- 2 stalks green onion, finely chopped
- ¼ cup fresh mint, finely chopped
- ½ cup fresh cilantro, finely chopped
- ½ lb cooked chicken, beef, turkey, or tofu
- ¼ cup natural peanut butter
- 1 lime, juiced
- 1 clove garlic, finely minced
- 1 Tbsp ginger root, finely grated
- 2 Tbsp low sodium soy sauce or coconut aminos
- 2 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 Tbsp honey or sweetener of choice
- ½ tsp crushed red pepper flakes
Instructions
- Prepare the vegetables by shredding the carrots and cabbage and slicing the bell pepper and cucumbers. Chop the green onion, mint, and cilantro.
- Cook the vermicelli noodles according to package instructions until tender but firm.
- While the noodles are cooking, make the peanut sauce by whisking together peanut butter, lime juice, minced garlic, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and crushed red pepper flakes until smooth.
- In a large mixing bowl, combine the prepared vegetables and herbs with the cooked noodles and your chosen protein. Pour over the peanut sauce and mix well to combine all ingredients evenly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg