Spring Roll Bowl

Name: Spring Roll Bowl
Ingredients: 4 oz brown rice noodles; 2/3 cup frozen edamame; 1 cup fresh snow peas, halved; 1/2 of a medium cucumber, cut into bite-size strips; 1/2 cup coarsely shreded carrot; 2 Tbsp sliced radishes; 4 Tbsp peanut smooth butter; 2 Tbsp lime juice; 2 Tbsp maple syrup; 2 Tbsp cilantro; 2 tsp grated ginger; 2 garlic clove, minced; 1/2 tsp crushed red pepper; crushed peanuts; sliced Thai chili; sliced green onions; cilantro; lime wedges

Based on Forks over Knives's recipe.

Ingredients

Makes

4 oz brown rice noodles
2/3 cup frozen edamame
1 cup fresh snow peas, halved
1/2 of a medium cucumber, cut into bite-size strips
1/2 cup coarsely shreded carrot
2 Tbsp sliced radishes
4 Tbsp peanut smooth butter
2 Tbsp lime juice
2 Tbsp maple syrup
2 Tbsp cilantro
2 tsp grated ginger
2 garlic clove, minced
1/2 tsp crushed red pepper
crushed peanuts
sliced Thai chili
sliced green onions
cilantro
lime wedges

Preparation

Cook noodles according to package directions. Rinse well with cold water and drain
Cook edamame according to package directions
For sauce, whisk together peanut butter, lime juice, maple syrup, cilantro, grated ginger, garlic and red pepper. If needed, gradually stir in 2 Tbsp water to thin
Divide noodles between the bowls and top with edamame, snow peas, cucumber, carrot and radishes. Drizzle with peanut sauce and add toppings