Description
This vegetarian spring roll bowl is fresh, crunchy, and packed with rice noodles, herbs, vegetables, and a flavorful sesame sauce. Gluten free and meal prep friendly.
Ingredients
- 1/2 package cooked rice noodles * see notes
- 1 heaping cup shredded cabbage
- 1/4-1/3 cup shredded purple cabbage
- 1 carrot, peeled or sliced thinly (or grated from the store, about 1/2 cup)
- 1 small bunch each basil, cilantro and mint, roughly chop
- 2 red lunchbox peppers, sliced thinly
- 6 inch piece of cucumber, sliced thinly
- optional: 1/2 jalapeno, sliced thinly
- 2 tablespoons liquid aminos or soy sauce
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon (or more) sriracha or other hot sauce
- 2 garlic cloves, minced
- 1 inch fresh ginger, minced
- 1 tablespoon red pepper, minced
- 1/2 teaspoon sesame seeds
Instructions
- Mix all ingredients together in a mixing bowl. I like to add a smal amount of the cooked noodles and add more if needed.
- Toss with the Spring Roll Sauce (you may want to double this recipe)
Notes
To cook your rice noodles, make sure your water is rapidly boiling the entire time you are cooking the noodles and make sure you have a lot of water in your pot – you might even think it’s too much. Use tongs occasionally to break up the noodles so they don’t stick together. When they are just cooked through. Strain them and rinse with cold water immediately so the noodles stop cooking. I like to toss them with some sesame oil at this point until you are ready to use them.
If you are using this recipe for meal prep, store the sauce seperatly until the time you are eating it. It just keeps all the ingredients more fresh tasting.
- Prep Time: 15
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Chinese, Japanese