Cold Noodle Bowl with Sriracha Peanut Crumble

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4 from 2 votes

Cold Noodle Bowl with Sriracha Peanut Crumble

Cold Noodle Bowl with Sriracha Peanut Crumble
My Notes:
Prep Time17 mins
Cook Time3 mins
Total Time20 mins
Meal Type: Lunch
Special: 30 Minutes or Less, Gluten-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Food Processor
Ingredient: Carrots, Noodles
Servings: 4
Calories: 490kcal
Ingredients
For the cold noodle bowl:
  • 7 oz rice noodles (vermicelli or a wider noodle, both work well)
  • 1 cup(s) cucumber sliced into rounds
  • 2 medium carrots peeled and grated
  • 1 cup(s) snap peas
  • 1 red pepper thinly sliced
  • 1 handful(s) fresh cilantro chopped
  • 2 green onions chopped
For the Sriracha peanut crumble:
  • 1 cup(s) roasted salted peanuts (sub roasted cashews or roasted sunflower seeds)
  • 1 tablespoon(s) Sriracha substitute water for a non-spicy version
  • 1/2 teaspoon(s) onion powder
  • 1/2 teaspoon(s) powdered ginger
  • 1/2 teaspoon(s) sesame oil
  • 1/4 teaspoon(s) garlic powder
For the hoisin lime dressing:
  • 1/4 cup(s) lime juice
  • 1/4 cup(s) hoisin sauce
  • 1 1/2 tablespoon(s) Sriracha (optional)
  • 2 clove(s) garlic finely minced
  • 1 teaspoon(s) sesame oil
Instructions
  • For the noodles: cook the noodles according to package directions. This time I used a wider noodle, but the first time I used a vermicelli rice noodle which I also loved. Once cooked, drain and rinse the noodles well with cold water. Prep all of the veggies.
  • For the Sriracha Peanut Crumble: Add all of the peanut crumble ingredients to a food processor and pulse until the peanuts are broken down to a crumble. If you don't have a food processor, you could finely chop the peanuts with a knife and then add them to a bowl along with the seasonings to mix.
    Without food processor method: If you don't have a food processor, finely chop the peanuts with a knife and then add them to a bowl along with the seasonings to mix.
  • For the hoisin lime dressing: add all of the ingredients to a small bowl and stir to combine.
  • To assemble the cold bowls: in a large bowl add the cold rice noodles. If they are a bit stuck together, give them a final rinse right before adding them to the bowl so they are slippery and easy to toss. Along with the noodles add in all of the vegetables, half of the peanut crumble, and half of the sauce. Toss well to combine.
  • Taste, and if needed add more sauce. I like to use just half the sauce on the noodles and then serve the remaining sauce on the side so it can be added as desired according to personal preference. Divide the noodles among four bowls and add the rest of the peanut crumble to top each bowl.
Notes
Oil-free: to make oil-free omit the sesame oil
Nutrition
Serving: 1(1/4 of the recipe) | Calories: 490kcal | Carbohydrates: 65g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 766mg | Potassium: 591mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6350IU | Vitamin C: 66.7mg | Calcium: 79mg | Iron: 2.2mg
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