dinner

rice noodles with spring veggies & peanut sauce

My lovely friend Jesse posts pictures of amazing meals she creates all the time, and every time I see one, I say, “Annie, make that damnit, it looks delicious!” This recipe was something she posted months (if not at least a year ago) and in the back of my mind it kept haunting me (in a good, yummy, sort of haunting way) that I just had to make it when the weather warmed up and called for a crisp, refreshing veggie dish. No time like the present! The fabulous Jesse includes lettuce & peanuts too, which I just totally forgot at the grocery store, but really you can add whatever veggies you want. And the peanuts would add awesome crunch. It’s great leftover and quick to make. LOVE IT!

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Ingredients:
1 package of rice noodles
1/4 cup – 1/2 cup peanut sauce (honestly I didn’t measure this, just dump until it looks right!)
1/2 cup carrots
1/2 cup cucumber
1/2 cup snow pea pods
1/4 cup chopped green onions
1/4 cup chopped cilantro
handful of sprouts
salt & pepper to taste

Cook the rice noodles and then drain under cold water to cool down and stop the cooking. Once the noodles are cooled add veggies and sauce, toss until well combined add salt and pepper. Eat. It’s that easy!

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