Rainbow Peanut Noodles

But family-style!!

My daughter wanted to make rainbow peanut noodles for my birthday dinner, based on a grab-n go noodle bowl we had picked up at Boon Bakery in Owen Sound this past summer. And I think we did a good job recreating it. This is definitely on our “make more often” list now. :)

Protein:

► Sliced BBQ or rotisserie chicken (or sub for tofu)

Salad:

► vermicelli rice noodles

► frozen edamame beans, boiled

► cucumber, julienned* we used a julienne peeler

► carrot, julienned * we used a julienne peeler

► red cabbage, thinly shredded

► coloured bell peppers, thinly sliced

► mixed lettuce/spinach

► cilantro, finely chopped

► peanuts, rough chopped

Peanut ginger sauce:

► 1/2 cup peanut butter

► juice from 2 limes

► 2 tbsp maple syrup

► 3 tbsp “no soy soy sauce” (or use soy sauce or coconut aminos)

► 1 thumb-sized knob of ginger (or less if you don’t like spicy)

► 2-3 cloves of garlic (or less if you don’t like spicy)

► splash of water to thin it out

Blend until smooth

Then lay it all out, and let everyone assemble their own bowls, with their choice of toppings, then drizzle with sauce, & enjoy!! 😋🍲