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Spring Roll Bowl (35 minutes makes 2 bowls)
Ingredients
- 4 oz brown rice noodles
- 2/3 cup frozen edamame
- 1 cup fresh snow peas, halved
- 1/2 of a medium cucumber, cut into bite sized strips
- 1/2 cup coarsely shredded carrot
- 2 tbsp sliced radishes
- 1 recipe peanut sauce
- Optional toppings: crushed peanuts, sliced thai or jalapeno chile peppers, sliced green onions, snipped fresh cilantro, and or lime wedges
Directions
1. Cook noodles according to package directions. Rinse well with cold water and drain. Cook edamame according to package directions
2. Divide noodels between two bowls and top with edamame, snow peas, cucumber, carrot, and radishes. Drizzle peanut sauce evenly over bowls. Add desired toppings
2. Divide noodels between two bowls and top with edamame, snow peas, cucumber, carrot, and radishes. Drizzle peanut sauce evenly over bowls. Add desired toppings
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