November 12, 2012

Asian Inspired Brown Rice Noodle Bowl

We had to make a quick dinner last Thursday. I get home from work at 5:15ish, & we needed to cook & eat in an hour before heading out again. I was originally going to make a pasta with tomato sauce (that I made & froze earlier), but I was in the mood for something different. This dish came together quickly, especially with the Bup helping chop veggies while I mixed the sauce.

We had a few moments of panic when the water wouldn't come to a boil. Somehow the flame went out on the burner, but it was still pumping gas out into the air! Luckily the Bup discovered what happened before we got gassed out. Even with the set-back, we still had time to do the dishes before leaving.

I love the many flavors of Asian cooking. There is such a variety of sauces & they all have their own unique differences that really bring something to a dish. As a vegetarian, it's always a joy to go to an Asian style restaurant because their foods rely heavily on whole grains & veggies. 

This dish had equal parts crunch & chew, plus some creamy bites due to the avocado. The sauce does have a kick to it from the chili garlic sauce, so if you are sensitive to heat, you may want to omit that. It would change the flavor a bit, but it would still be good. I hope you get the chance to make this. I know we'll be making it again. I can't wait!

Asian Inspired Brown Rice Noodle Bowl
Serves 4
8 oz. brown rice noodles
1 small red onion, thinly sliced
2 large or 4 small bell peppers, sliced
1 jalapeno, diced
3 oz. edamame (fresh or frozen)
1 carrot, shredded
1 avocado, diced
juice from 1 lime
1/4 c rice vinegar
1 T toasted sesame oil
3-4 T Bragg Liquid Aminos (or soy sauce)
1 T natural creamy peanut butter
2 cloves garlic, minced
1 tsp. chili garlic sauce (like this)
1/2 tsp. sea salt
2 tsp. honey
1-2 T water, if needed to thin
1/4 c peanuts

Start the heat under a large pot of water to begin to bring it to a boil. Saute the onion, bell peppers, jalapeno, carrot, & edamame over medium heat for about 6-7 minutes, or until the veggies soften. 
In a small bowl, gently toss the avocado with the fresh lime juice (this prevents browning). Set aside. Whisk all of the remaining ingredients together in a separate bowl.
Once the veggies and sauce are ready, cook the rice noodles according to package directions.*  Drain & combine noodles, veggies & sauce in a large serving bowl. Serve immediately. Top each serving with about 1 T of peanuts.
*Rice noodles take such a short time to cook that it's best to wait so that you can mix everything together as soon as they are done cooking.

Inspired by Grubarazzi's Avocado Rice Noodles


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