The concept is simple: Prepare rice noodles, chop up fresh veggies of your choice (I prefer carrots and green onions), add in some protein (like tofu), fresh herbs (basil is my jam) and whisk up a quick dressing and throw it all together. It’s so incredibly filling and requires just 10-15 minutes of your time. It’s also vegan and gluten free, and for our peanut butter-adverse friends, simply sub in cashew butter or tahini. Finally, something we can ALL enjoy totally guilt free. I typically make this style of dish for dinner, but add a sauce to the noodles and cook everything together. But this fresh version is so light and refreshing and definitely hits the spot mid-day. However, it would make an excellent mid-week meal since it requires little time and thought and can be assembled buffet style so even picky eaters get what they want. The peanut dressing is what makes this dish: Peanut butter, toasted sesame oil, honey, soy sauce, lime, ginger, chili garlic sauce and hot water. Learn about the origins of peanut sauce, as well as how to make our new go-to peanut sauce, here! These ingredients can be found at any Asian market. At the market right up the way from our house I score giant bottles of Sriracha for like $2, packs of noodles for $1, and huge bags of basil for 69 cents. SIXTY NINE CENTS! Healthy and cheap? Sign me up.
