Peanut Spring Roll Noodle Bowl
Better late than never!
Another summer recipe here for you! Imagine the the fresh, crunchy goodness of a spring roll, but in a bowl, drizzled in a creamy and addictive peanut sauce. This will seriously take your lunch game to the next level.
Some Notes on the Ingredients:
Glass noodles - The ones I used are made out of sweet potato starch, but any type of noodles will do. You can find them in your local Asian supermarket.
Zucchini - For more step-by-step instruction, refer to my previous post on the Garden Harvest Chicken and Strawberry Salad recipe.
Mushrooms - I also found these mushrooms at my local Asian supermarket, but any type of mushroom would also be tasty. I just wanted to be fancy, lol.
Silken Tofu - I’ll be honest here, I am not the biggest fan of tofu. HOWEVER, I really enjoy it when the texture is softer and it is marinated. So trust me here, give it a try!
Imitation crab - If you have the money to get real crab, go for it! I definitely do not so I was happy with the pretend one.
Thai sweet chili sauce - If you wouldn’t die for this sauce, we can’t be friends.
Gochugang - This is another item I found at my local Asian supermarket. It’s a fermented Korean chili paste that has a rich, savoury, and slightly sweet flavour profile.
Will it Meal Prep?
Yes! This noodle bowl can totally be meal prepped and packed for up to 5 days. My best recommendation would be to put everything into a large container and mix it with the dressing. When you want to have some and pack it, just take what you want from the container for simplicity.
Thank you so much for reading! Let me know if there’s any recipes you’d like me to try and recreate in the comments. Check out our instagram @emmasbites_ if you haven’t already. Have a wonderful rest of your weekend,
Emma