Basic Noodle Bowl

Never get bored of dinner again. Use this recipe as a base and make this noodle bowl your own. Add in your fave veggies, mix up the sauce or swap noodles for rice. I recommend making more than you need for dinner, noodle bowls make a stellar lunch. As originally posted on MyVega.com, created by the fab Sarah Skalzub.

Ingredients

Peanut Sauce

¼ cup peanut butter
1 clove garlic
1 Tbsp minced fresh ginger
2 Tbsp maple syrup
Juice of 1 lime
1 Tbsp toasted sesame oil
1 Tbsp Sambal Oelek (make as spicy or mild as you like) or sriracha
2 Tbsp apple cider vinegar
¼ cup tamari

Stir-fry

16 oz brown rice vermicelli noodles
1 Tbsp toasted sesame oil
2 medium sized carrots, julienned
1 red pepper, julienned
1 cup bok choy, sliced
¾ cup red cabbage, thinly sliced
½ cup large yellow onions, diced
¼ cup crushed peanuts
3 Tbsp fresh cilantro, chopped

Directions

Combine all ingredients for peanut sauce in blender or food processor and blend until smooth. Set aside.
Cook brown rice noodles according to package instructions.
Heat up wok or large frying pan over medium-high heat. Add oil and onions, and cook until they start to turn translucent, stirring frequently so as to not brown the onions.
Add in carrots and red pepper, sauté for 1 minute.
Add cabbage and bok choy. Cook until just tender.
Remove from heat, and stir in brown rice noodles.
Add desired amount of peanut sauce and stir until evenly incorporated.
Top with crushed peanuts and fresh cilantro.