Asian Sweet Potato Vermicelli Noodle Bowl
Its amazing how the power of social media and food connects us. Last week, I hosted a few talented and inspiring women that I absolutely adore, for an afternoon of girl time, wine and a recipe collaboration. We created an Asian inspired noodle bowl using lots of fresh herbs and ingredients for a quick and delicious meal under 30 minutes. We paired it with Two Sisters Vineyards Rose which made it a perfect afternoon lunch with the girls. Thank you to my Sneaky Mommies and Laus_healthy_life for a beautiful afternoon and looking forward to many more memorable and delicious collaborations. With the summer weather here, this refreshing noodle bowl is a must try!
1 pkg. (400g) Korean Sweet Potato Vermicelli Noodles
1 large English cucumber, cut in ribbons with potato peeler,
1cup red onion, thinly sliced
1 cup red pepper, thinly sliced
1 cup red spinach leaves
1 cup mango, thinly slices
1/3 cup cilantro, stems removed
1/3 cup fresh mint leaves
1/3 cup thai basil leaves
1 Thai chili pepper, thinly sliced
1 tbsp. Sriracha toasted Hemp Seeds (optional)
Spicy Peanuts (optional)
2 tbsp. spicy oil
1/2 cup unsalted peanuts
4 tbsp. sesame oil
3 tbsp. soy sauce, low sodium
juice of half a lime
1/4 cup rice vinegar
1 large garlic clove, minced
1 inch fresh ginger, minced
1 tsp. brown sugar
To make spicy peanuts, in a medium frying pan, heat oil over medium heat. Add peanuts and sauté for 3-4 minutes until peanuts are slightly golden. Set aside to cool.
Cook noodles as per package instructions. Drain and rinse with cold water until noodles have cooled.
To make sauce, place all ingredients in a medium bowl and whisk together well.
Place noodles in large bowl and toss with cucumber, onion, mango, red pepper, all fresh herbs, chili peppers and sauce.
Divide in bowls and top with peanuts and hemp seeds if using.
SERVINGS 4-6| PREP & COOK TIME 30 minutes