| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons reduced-sodium soy sauce or tamari sauce
- 2 tablespoons smooth natural peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 lime, juiced
- 1 garlic clove, grated
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon sesame oil
- 1 cup shredded red cabbage
- 3 carrots, julienned
- 2 zucchini, julienned
- 8 ounces dry rice noodles
- 1 green onion, chopped
- 1/4 cup chopped peanuts
Instructions
- Whisk the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic and ginger together in a small bowl until well combined. Set aside.
- Bring 3 to 4 quarts of water to a boil in a large pot.
- At the same time, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrot and zucchini. Cook, stirring often, 3 to 4 minutes. At the same time, add the rice noodles to the pot of boiling water and cook for 3 to 4 minutes.
- Using tongs, gently transfer the cooked rice noodles directly to the skillet. Add the sauce and toss until everything is well combined and evenly coated.
- Serve immediately topped with chopped green onion and peanuts.
Nutrition Facts
| Calories | 419 |
| Total Fat | 13 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 560 milligrams |
| Carbohydrates | 69 grams |
| Dietary Fiber | 6 grams |
| Protein | 11 grams |
| Sugar | 11 grams |
Reviews
Simple and fast to make and very delicious!
Quick, easy, and flavorful.
Quick, easy and super tasty. I added some other veggies and it worked great
Easy, versatile, delicious. I added chicken broth, shrimp, and slivered mushrooms so it was a hearty Asian soup.
Super easy! Super!