TANGLED THAI NOODLE BOWLS

Tangled Thai Noodle Bowls image

Provided by Sara Lynn Cauchon

Time 30m

Yield 4 servings

Number Of Ingredients 14

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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.