Rainbow Veggie Spring Roll Bowl

eatingwell.com

Brittany Bucey

subheading: Noodle Bowl:

4 ounces bean thread noodles (see Tip) or thin rice noodles

1 tablespoon toasted (dark) sesame oil

24 asparagus spears, trimmed

2 cups shredded green or napa cabbage

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh mint

2 teaspoons rice vinegar

1 cup thinly sliced carrot

1 cup thinly sliced beets

1 cup thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

subheading: Peanut Sauce:

½ cup smooth natural peanut butter

¼ cup reduced-sodium tamari or soy sauce

¼ cup water

1 tablespoon rice vinegar

1 tablespoon maple syrup

1 teaspoon minced garlic

¼ teaspoon crushed red pepper (optional)

Directions at eatingwell.com

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