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Quick Cold Peanut Rice Noodles with Veggies with wooden chopsticks

Quick Cold Peanut Rice Noodles with Veggies


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  • Author: Kat with White Sparrow
  • Total Time: 8 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 2 servings Vermicelli rice noodles, cooked according to package instructions + rinsed with cold water
  • 1/2 red bell pepper, sliced thinly
  • 1/2 orange bell pepper, sliced thinly
  • 1 small carrot, sliced thinly
  • 1 small bunch snow peas or snap peas
  • 1 large bunch fresh cilantro, thrown apart roughly
  • 1 small bunch fresh mint leaves
  • 1 jalapeno, sliced thinly (optional)
  • 23 scallions, sliced thinly
  • 1/4 cup roasted peanuts, roughly chopped

Peanut Sauce

  • 1/3 cup high quality peanut butter
  • 1 lime, juiced
  • 1/2 teaspoon fish sauce
  • 1 tablespoon coconut aminos or soy sauce
  • 1 teaspoon sesame oil
  • hot water, to thin the sauce

Instructions

  1. In a small bowl, mix together all of the peanut sauce ingredients. Add in 1 teaspoon of hot water at a time to thin the sauce to your liking.
  2. Using tongs carefully mix together the prepared rice noodles with all of the ingredients in a serving bowl.
  3. Top with the dressing and continue to carefully mix the noodles. Serve and enjoy.

Notes

I used Instant Vermicelli Noodles – they soak in boiling water for 3 minutes. Rinse with cold water and they are ready.

  • Prep Time: 5
  • Cook Time: 3
  • Category: salad
  • Method: stove top
  • Cuisine: vegetarian