How to Cook Perfect Veggie Vermicelli Peanut Sauce Noodle Bowl

Veggie Vermicelli Peanut Sauce Noodle Bowl. Veggie Vermicelli Peanut Sauce Noodle Bowl Lucas Elliott. My partner and I made peanut sauce last weekend and it was the best. The base recipe is gluten free, dairy free and vegan, and you can add your favourite protein.

These bowls are similar to my Roasted Vegetables & Chickpea Bowl with Hummus Dressing, except with a different flavor profile. A simple spice mixture flavors the vegetables and chickpeas, then the greens and roasted veggies are drizzled with a light and delicious peanut dressing, inspired by the sauce used for my Thai Veggie Naan Bread Pizza. This vibrant and healthy veggie noodle bowl is a fantastic way to pack a ton of vegetables into your day with just one meal. You can have Veggie Vermicelli Peanut Sauce Noodle Bowl using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Veggie Vermicelli Peanut Sauce Noodle Bowl

1. It's 1 of amount of vermicelli noodles.
2. It's 1 of couple handfuls of bean sprouts.
3. It's 1 of carrot spiralized.
4. It's 1 of bell pepper.
5. Prepare 1/2 pint of cherry tomatoes.
6. It's of Several mushrooms.
7. You need 1 can of chick peas.
8. It's 1 cup of edamame.
9. Prepare of Minced garlic.
10. It's of Green onion.

Place noodles in a bowl and add the cooked vegetables followed by the sauce. Alternatively, you can add the sauce to the pan with the vegetables to heat the sauce. Top with cilantro, toasted sesame seeds, and scallion greens if desired. Tips & Tricks: This recipe is very forgiving.

Veggie Vermicelli Peanut Sauce Noodle Bowl step by step

1. Make the peanut sauce according my peanut sauce recipe (check my recipies), set aside.
2. Slice green pepper, mushrooms, and green onions to desired sizes. Julienne or spiralizer the carrots. Separate mushrooms and green onions and set aside..
3. Take a couple handfuls of bean sprouts and combine with green pepper and carrots, place into colander and rinse. Set aside..
4. In a medium sized fry pan at medium heat, put in a bit of oil, the can of chickpeas, cup of edamame, and mushrooms (whole or sliced, your call). Saute until mushrooms are cooked to desired state. Remove from heat..
5. In a pot filled with water, boil the desired amount of vermicelli according to it instructions. Remove from heat and drain..
6. Take a bowl, and combine ingredients: I recommend base of noodles, then cooked items, then raw items, then drizzle desired amount of peanut sauce over bowl..
7. Mix, top with sesame seeds and green onion, and enjoy..

Fry the tofu in a little peanut oil over a medium heat until heated through and golden, set aside. Rice noodles, carrot, lettuce and bean sprouts topped with marinated tofu, drizzled with a sweet, salt and sour Vietnamese noodle sauce. Incredibly healthy with a freshness that only herbs can bring to it. More Vegetarian versions of popular Asian dishes Instructions. Make the Dressing: add the vinegar, lime juice, soy sauce, sweet chili sauce, and garlic to a mason jar with a tight-fitting lid and shake well to combine.