Veggie Vermicelli Peanut Sauce Noodle Bowl

Name: Veggie Vermicelli Peanut Sauce Noodle Bowl
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 amount of vermicelli noodles; 1 couple handfuls of bean sprouts; 1 carrot spiralized; 1 bell pepper; 1/2 pint cherry tomatoes; Several mushrooms; 1 can chick peas; 1 cup edamame; Minced garlic; Green onion

Lucas Elliott @cook_28104496

My partner and I made peanut sauce last weekend and it was the best. Now we are throwing it at vegetables so we don't become fat.

Lucas Elliott @cook_28104496

My partner and I made peanut sauce last weekend and it was the best. Now we are throwing it at vegetables so we don't become fat.

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Ingredients

30 minutes

4 servings

1amount of vermicelli noodles
1couple handfuls of bean sprouts
1carrot spiralized
1bell pepper
1/2 pintcherry tomatoes
Several mushrooms
1 canchick peas
1 cupedamame
Minced garlic
Green onion

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Steps

30 minutes

1

Make the peanut sauce according my peanut sauce recipe (check my recipies), set aside
2

Slice green pepper, mushrooms, and green onions to desired sizes. Julienne or spiralizer the carrots. Separate mushrooms and green onions and set aside.
3

Take a couple handfuls of bean sprouts and combine with green pepper and carrots, place into colander and rinse. Set aside.
4

In a medium sized fry pan at medium heat, put in a bit of oil, the can of chickpeas, cup of edamame, and mushrooms (whole or sliced, your call). Saute until mushrooms are cooked to desired state. Remove from heat.
5

In a pot filled with water, boil the desired amount of vermicelli according to it instructions. Remove from heat and drain.
6

Take a bowl, and combine ingredients: I recommend base of noodles, then cooked items, then raw items, then drizzle desired amount of peanut sauce over bowl.
7

Mix, top with sesame seeds and green onion, and enjoy.