Summer Roll Noodle Bowl

Such a simple but incredibly flavorful meal - crunchy veggies, lots of herbs, rice noodles and a creamy tangy almond satay sauce. Pro tip: make a double batch of the sauce and use to dip veggies.

Summer Roll Noodle Bowl

Such a simple but incredibly flavorful meal - crunchy veggies, lots of herbs, rice noodles and a creamy tangy almond satay sauce. Pro tip: make a double batch of the sauce and use to dip veggies.

Course

Main
Prep time

15 Mins
cook time

8-9 Mins
servings

4
Author

@anettvelsberg

Ingredients

Noodle Bowl

4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
1 cup asparagus, trimmed & chopped
¼ cup shallots, thinly sliced
1 cup deseeded cucumber half-moons
¼ cup spring onions, thinly sliced
1 cup sugar snap peas, trimmed & chopped
1 cup carrot, julienned
1 cup fresh cilantro
1 cup fresh Thai basil
1 cup fresh mint
2-3 tbsp crushed peanuts, to serve
1-2 tsp chopped chili, to serve (optional)

Almond Butter Dressing

¼ cup smooth almond butter
3 tbsp fresh lime juice
1 tbsp maple syrup
½ tbsp rice vinegar
1½ tbsp soy sauce or tamari, plus more to taste
1 tsp sriracha or other hot sauce
2 tsp fresh ginger, grated
1 clove garlic, grated
2 tbsp water

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

1

Cook noodles according to directions on package. Drain and rinse under cold water. Set aside.
2

Meanwhile, steam asparagus for 4-8 mins, depending on thickness, until tender. Set aside.
3

Whisk dressing ingredients together until smooth. Set aside.
4

Toss noodles, vegetables, fresh herbs, and ½ the dressing in a large bowl until evenly mixed.
5

Divide between bowls and top with additional dressing, peanuts and chilies (if using). Best served immediately.