Best 2 Tangled Thai Noodle Bowls Recipes

NOODLE BOWLS

Noodle Bowls image

Such a light, crisp salad... especially on summer evenings! Everyone loves these noodle bowls and makes it a point to join us for dinner if they know they're being served. Increase or omit ingredients to suit your palate.

Provided by LEXY821

Categories Salad

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 (8 ounce) package dried cellophane (glass) noodles
1 cup peanuts
1 head heart of romaine lettuce, shredded
1 cucumber, cut into matchsticks
2 carrots, cut into matchsticks
1 cup mung bean sprouts
1 cup cilantro leaves, chopped
1 cup fresh mint leaves, slivered
½ cup chopped green onions
½ cup soy sauce, or to taste
1 teaspoon wasabi paste, or to taste

Steps:

Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

Nutrition Facts : Calories 483.3 calories, Carbohydrate 69.9 g, Fat 18.7 g, Fiber 7.3 g, Protein 13.8 g, SaturatedFat 2.6 g, Sodium 1873.8 mg, Sugar 7.1 g

TANGLED THAI NOODLE BOWLS

Tangled Thai Noodle Bowls image

Provided by Sara Lynn Cauchon

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons reduced-sodium soy sauce or tamari sauce
2 tablespoons smooth natural peanut butter
2 tablespoons rice vinegar
1 tablespoon honey
1 lime, juiced
1 garlic clove, grated
1/2 teaspoon freshly grated ginger
1 tablespoon sesame oil
1 cup shredded red cabbage
3 carrots, julienned
2 zucchini, julienned
8 ounces dry rice noodles
1 green onion, chopped
1/4 cup chopped peanuts

Steps:

Whisk the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic and ginger together in a small bowl until well combined. Set aside.
Bring 3 to 4 quarts of water to a boil in a large pot.
At the same time, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrot and zucchini. Cook, stirring often, 3 to 4 minutes. At the same time, add the rice noodles to the pot of boiling water and cook for 3 to 4 minutes.
Using tongs, gently transfer the cooked rice noodles directly to the skillet. Add the sauce and toss until everything is well combined and evenly coated.
Serve immediately topped with chopped green onion and peanuts.