Veggie Spring Roll Bowls
with Peanut-Soy Dressing & Rice Noodles
Cooking time
15 minutes
Servings
2/4
Calories
830 /serving
The best part about unpacking spring rolls? The textures really pop. Stretchy rice noodles, soft slices of mushrooms, nibbles of edamame and chill cucumbers are laced with smooth peanut butter and pan-toasted peanuts. The second best part? It takes 15 minutes.
We will send you:
- 2 Cucumbers
- 15ml Ginger paste
- 225g Sliced mushrooms
- 150g Edamame (or green peas)
- 30ml Soy sauce (low sodium)
- 30g Peanut butter
- 225g Rice noodles
- 25g Chopped peanuts
- 30ml Mirin
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
Salt
Total Fat
26 g
Saturated Fat
4 g
Sodium
1600 mg
Total Carb
123 g
Sugars
15 g
Protein
27 g
Fibre
9 g
Preparation
Toast the peanuts
- Bring a medium pot of salted water to a boil.
- In a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Sauté the vegetables
- In the same pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms, ginger and spices. Sauté, 2 to 3 min., until beginning to brown.
- Add the edamame and sauté, 2 to 3 min., until tender.
Boil the noodles
- Meanwhile, off the heat, to the pot of boiling water, add the noodles; stir gently to separate.
- Cover and let sit for 3 to 5 min. until al dente.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, in a small bowl, make the dressing by combining the peanut butter, soy sauce and mirin.
- Thinly slice the cucumbers crosswise.
Plate your dish
- Divide the noodles between your bowls.
- Top with the vegetables and cucumbers.
- Drizzle with the dressing.
- Garnish with the peanuts. Bon appétit!
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