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  • Course

    Main Course

  • Prep time

    5 Mins

  • cook time

    25 Mins

  • servings

    2

  • Author

    @anettvelsberg

Ingredients

Noodles

Rolls

  • 8 rice papers
  • 1 carrot, julienned
  • ½ cucumber, julienned
  • 1 medium-sized red bell pepper, thinly sliced
  • ½ mango, thinly sliced
  • ¼ cup fresh cilantro
  • black or white sesame seeds (to serve)

Satay Sauce

  • ½ cup peanut butter
  • 1 tsp maple syrup
  • 3 tbsp lime juice
  • 1-2 tbsp tamari or soy sauce, to taste
  • 1 tbsp sriracha or other hot sauce
  • 2 tbsp - ¼ cup water, to desired thickness

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

  • 1

    Cook the noodles in salted water until tender. Drain and rinse under cold water. Set aside.

  • 2

    To make the satay sauce, place all the ingredients in a high-speed blender and blend until very smooth (~1 minute). Taste and adjust seasoning.

  • 3

    To make the rolls, soak rice paper in cold water for 30 seconds, until it begins to soften, then place it on a clean surface. Add the noodles and the rest of the toppings to the center in a pile. Fold up the sides and then roll up firmly. Sprinkle sesame seeds on top and cut in half.

  • 4

    Serve rolls immediately with satay sauce.

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

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