Looking for a quick and delicious bowl recipe?

Then this Asian-inspired rice noodle bowl with peanut sauce is just right for you.

In less than 20 minutes, you have a satisfying and flavorful bowl packed with healthy ingredients.

This recipe is part of our series on "Quick & Easy Lunch Bowls".

Are you ready? Let's jump right in.

Recipe Author

This recipe is from plant-based chef Diana Kronenberg.

You can learn more about her on "Krodi Plant-Based Cooking"

Instagram: @krodi_plant_based_cooking

Website: https://krodi.de/

Watch the full recipe on YouTube

Ingredients

For the bowl

200 g (7.05 oz)of rice noodles

50 g (1.77 oz) of edamame

2-3 carrots

Iceberg lettuce

For the sauce

2-3 tbsp of peanut butter

Hot water

2-3 tbsp soy sauce (or tamari, if you want it gluten-free)

1/4-1/2 tsp of ground star anise (optional)

1 piece of ginger (thumb-sized)

Garnish with

Fresh coriander or parsley

Sesame seeds

Lime juice

Crushed Peanuts

Instructions

1. Bring water to a boil, then soak the rice noodles in a bowl with the boiled water for several minutes (check the instructions on your package, the soaking time might differ).
2. If you're using frozen edamame or peas, add them to the soaking water as well.
3. Rinse the noodles with cold water to get rid of the starch, then set them aside.
4. Prepare the sauce. Add the peanut butter to a bowl, pour the hot water on top. Stir, and add more water if needed. You're looking for a creamy consistency.
5. Add soy sauce (tamari), ground star anise (optional), and some grated ginger. Stir well, set the sauce aside.
6. Grate the ginger, chop the iceberg salad into thin strips.
7. Arrange the rice noodles, edamame, carrots, and iceberg salad on your plate. Pour the peanut sauce on top, garnish with chopped coriander or parsley. Sprinkle some sesame seeds on top.