Vegetable Rice Noodle Bowl

1. 1
   boil · ~4 min

   Cook the rice noodles.

   1.Bring a large pot of water to a rolling boil and add a pinch of salt.

   2.Add the dry rice noodles and cook according to package directions until just tender, about 3 to 4 minutes.

   3.Drain immediately in a colander and rinse thoroughly under cold running water to stop the cooking.

   4.Shake well to remove excess water and set aside in the colander.
2. 2
   mix · ~2 min

   Whisk together the dressing.

   1.In a large mixing bowl, combine soy sauce, lime juice, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red chili flakes.

   2.Whisk until the honey fully dissolves and the dressing is smooth.
3. 3
   assemble · ~1 min

   Toss the noodles with the dressing.

   1.Add the cooled, drained rice noodles to the bowl with the dressing.

   2.Use tongs or clean hands to toss well, separating the strands until every noodle is evenly coated.

   TIPTossing the noodles in the dressing first prevents them from sticking together.
4. 4
   prep

   Prep all the vegetables.

   Julienne the carrots and cucumber into thin matchsticks. Thinly slice the bell pepper and shred the red cabbage. Slice the green onions diagonally, chop the cilantro, and crush the roasted peanuts.

5. 5
   assemble · ~2 min

   Assemble the noodle bowls.

   1.Divide the dressed noodles among four serving bowls.

   2.Arrange separate piles of carrots, bell pepper, cucumber, red cabbage, and edamame beans on top of the noodles in each bowl.

   3.Sprinkle with green onions, cilantro, and crushed peanuts.

   TIPArranging toppings in separate little piles over the noodles makes the bowl visually stunning.
6. 6
   serve

   Serve immediately at room temperature.

   Serve the bowls with extra lime wedges and a drizzle of soy sauce on the side if desired. Each person can toss their own bowl before eating.

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