The majority of my meals consist of something in a bowl because I like to eat a lot of food.
Bowls > Plates don’t @me.
Asian and Indian cuisines tend to have a lot of sweet and spicy flavors which is probably one of my favorite flavor combos to make.
I like the use of the rice noodles, it’s a different kind of consistency. Soba noodles tend to be too sticky and slimy, which ain’t really a pleasure to eat. The recipe originally called for edamame but soy ain’t the way to go (I’ll elaborate another day). For now, long story short. Soy is some shxt.
This recipe can be made in about 30 minutes and is good for a quick dinner or something you can eat for lunch the next day.
- 1 cup shredded carrots
- 2 tablespoons seasoned rice vinegar
- 12 ounces rice noodles
- 3 tablespoons avocado oil
- 1 cup shredded cabbage
- 1/3 cup peanuts
- 2 tablespoons fresh thai basil
- lime wedges (optional)
- Peanut sauce (can buy it or make it)
- Combine carrots and vinegar in small bowl and set aside. Cover noodles with water and let soak for 20 minutes then drain.
- Heat the avocado oil and add the noodles, 1 1/4 cups of water and 1/2 cup of peanut sauce and cook until sauce is thick and noodles are tender.
- Divide noodles among bowls and top with carrots, cabbage, and peanut sauce.
- Garnish with peanuts and basil.
- Eat that shxt!
This recipe was adapted from the book Vegan for Everybody which can be found here.