Noodle Bowl

Ingredients

• 4 oz Whole grain rice noodles (or any preferred noodle variety)
• 1 medium Carrot (julienned or spiralized)
• 1 medium Red bell pepper (sliced)
• 1 medium Cucumber (thinly sliced)
• 2 stalks Green onions (sliced)
• 1 cup Snap peas (trimmed)
• 1/4 cup Fresh cilantro (chopped)
• 1 tbsp Sesame seeds (for garnish)
• 2 tbsp Low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp Rice vinegar (for a tangy flavor)
• 1 tsp Maple syrup (for sweetness)
• 1 clove Garlic (minced)
• 1 tsp Ginger (freshly grated)

Instructions

1. 1

   Boil a pot of water and cook the rice noodles according to package instructions, usually about 6-8 minutes. Drain and rinse under cold water to stop cooking.

2. 2

   While the noodles are cooking, prepare the vegetables: julienne the carrot, slice the red bell pepper and cucumber, and trim the snap peas.

3. 3

   In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger to create the sauce.

4. 4

   In a large mixing bowl, combine the cooked noodles, carrot, bell pepper, cucumber, snap peas, and green onions. Pour the sauce over the mixture and toss gently to combine.

5. 5

   Divide the noodle mixture into two bowls. Garnish with chopped cilantro and sesame seeds before serving.

6. 6

   Serve immediately, or chill in the refrigerator for a refreshing cold noodle salad.