Cold Noodle Bowl with Sriracha Peanut Crumble

Name: Cold Noodle Bowl with Sriracha Peanut Crumble
Prep time: 17 min
Cook time: 3 min
Total time: 20 min
Ingredients: 7 oz rice noodles ((vermicelli or a wider noodle, both work well)); 1 cup(s) cucumber (sliced into rounds); 2 medium carrots (peeled and grated); 1 cup(s) snap peas; 1 red pepper (thinly sliced); 1 handful(s) fresh cilantro (chopped); 2 green onions (chopped); 1 cup(s) roasted salted peanuts ((sub roasted cashews or roasted sunflower seeds)); 1 tablespoon(s) Sriracha (substitute water for a non-spicy version); 1/2 teaspoon(s) onion powder; 1/2 teaspoon(s) powdered ginger; 1/2 teaspoon(s) sesame oil; 1/4 teaspoon(s) garlic powder; 1/4 cup(s) lime juice; 1/4 cup(s) hoisin sauce; 1 1/2 tablespoon(s) Sriracha ((optional)); 2 clove(s) garlic (finely minced); 1 teaspoon(s) sesame oil

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4.34 from 3 votes

Cold Noodle Bowl with Sriracha Peanut Crumble

My Notes:

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Prep Time17

Cook Time3

Total Time20

Meal Type: Lunch

Special: 30 Minutes or Less, Gluten-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free

Tool: Food Processor

Ingredient: Carrots, Cucumber, Noodles, Peas

Servings: 4

Ingredients

For the cold noodle bowl:

7 oz rice noodles (vermicelli or a wider noodle, both work well)
1 cup(s) cucumber sliced into rounds
2 medium carrots peeled and grated
1 cup(s) snap peas
1 red pepper thinly sliced
1 handful(s) fresh cilantro chopped
2 green onions chopped

For the Sriracha peanut crumble:

1 cup(s) roasted salted peanuts (sub roasted cashews or roasted sunflower seeds)
1 tablespoon(s) Sriracha substitute water for a non-spicy version
1/2 teaspoon(s) onion powder
1/2 teaspoon(s) powdered ginger
1/2 teaspoon(s) sesame oil
1/4 teaspoon(s) garlic powder

For the hoisin lime dressing:

1/4 cup(s) lime juice
1/4 cup(s) hoisin sauce
1 1/2 tablespoon(s) Sriracha (optional)
2 clove(s) garlic finely minced
1 teaspoon(s) sesame oil

US Customary - Metric

Instructions

For the noodles: cook the noodles according to package directions. This time I used a wider noodle, but the first time I used a vermicelli rice noodle which I also loved. Once cooked, drain and rinse the noodles well with cold water. Prep all of the veggies.
For the Sriracha Peanut Crumble: Add all of the peanut crumble ingredients to a food processor and pulse until the peanuts are broken down to a crumble. If you don't have a food processor, you could finely chop the peanuts with a knife and then add them to a bowl along with the seasonings to mix.
Without food processor method: If you don't have a food processor, finely chop the peanuts with a knife and then add them to a bowl along with the seasonings to mix.
For the hoisin lime dressing: add all of the ingredients to a small bowl and stir to combine.
To assemble the cold bowls: in a large bowl add the cold rice noodles. If they are a bit stuck together, give them a final rinse right before adding them to the bowl so they are slippery and easy to toss. Along with the noodles add in all of the vegetables, half of the peanut crumble, and half of the sauce. Toss well to combine.
Taste, and if needed add more sauce. I like to use just half the sauce on the noodles and then serve the remaining sauce on the side so it can be added as desired according to personal preference. Divide the noodles among four bowls and add the rest of the peanut crumble to top each bowl.

Notes

Oil-free: to make oil-free omit the sesame oil

Nutrition

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