Summer Veggie Noodle Bowl

As the sun shines brighter and the days grow longer, there's nothing quite like a refreshing meal that captures the essence of summer. Enter the Rainbow Summer Veggie Noodle Bowl—a dish that is as visually stunning as it is delicious. This vibrant bowl is packed with an array of colorful vegetables, perfectly cooked rice noodles, and a light dressing that enhances its fresh flavors. The combination of textures and tastes makes this dish a feast for the senses, offering a delightful experience with every bite.

Brighten up your summer meals with the Rainbow Summer Veggie Noodle Bowl, a colorful and nutritious delight! This vibrant dish combines perfectly cooked rice noodles with an assortment of fresh, crunchy vegetables like snap peas, bell peppers, and cherry tomatoes, all topped with creamy avocado. Toss it with a flavor-packed dressing of sesame oil and soy sauce, making it a versatile main or side dish. Ideal for warm weather, it promotes healthy eating while being a feast for the eyes. Perfect for meal prep or sharing with friends!

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Ingredients

8 oz rice noodles (or your preferred noodle type)

1 cup snap peas, trimmed and halved

1 cup bell peppers, thinly sliced (use a mix of red, yellow, and green for a colorful presentation)

1 medium carrot, julienned

1 small cucumber, spiralized or thinly sliced into rounds

1 cup cherry tomatoes, halved

1 ripe avocado, sliced

¼ cup fresh cilantro, chopped

¼ cup green onions, finely sliced

2 tablespoons sesame oil

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon rice vinegar

1 teaspoon sriracha (optional, for a touch of heat)

Salt and pepper, to taste

Sesame seeds, for garnish

Instructions

Cook the Noodles: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the rice noodles and cook according to the package instructions (typically 4-6 minutes). Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. This will prevent them from becoming mushy. Set the noodles aside to cool.

Prepare the Vegetables: While the noodles are cooking, take the time to prepare your vegetables. In a large mixing bowl, combine the snap peas, sliced bell peppers, julienned carrot, spiralized or sliced cucumber, and halved cherry tomatoes. Using your hands or a spatula, gently toss the vegetables together until well mixed, ensuring a rainbow of colors is visible.

Make the Dressing: In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and sriracha (if you want some extra kick!). Taste the dressing and adjust the seasoning, adding salt and pepper to suit your preference.

Combine Noodles and Veggies: To the bowl of mixed vegetables, add the cooled rice noodles. Pour the freshly made dressing over the ingredients. Using tongs or your hands, gently toss everything together until the noodles are fully coated in the dressing and mixed evenly with the vegetables.

Plating: To serve, divide the noodle and vegetable mixture evenly among four serving bowls. Top each bowl generously with sliced avocado, a sprinkle of chopped cilantro, and finely sliced green onions. For the final touch, sprinkle sesame seeds over the top for a delightful crunch and visual appeal.

Serve and Enjoy: Serve the bowls immediately to enjoy the fresh and vibrant flavors of your Summer Veggie Noodle Bowl. Perfect as a light meal or a refreshing side dish!

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves: 4