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Fresh No-Cook Summer Roll Bowls Easy Recipe with Peanut Dipping Sauce

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A fresh, colorful, and no-cook summer roll bowl featuring rice noodles, crisp veggies, and a creamy peanut dipping sauce. Perfect for quick, light meals with bold flavors and satisfying textures.

Ingredients

Scale
  • 4 oz (115 g) rice noodles (vermicelli style)
  • 2 medium carrots, julienned
  • 1 medium cucumber, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • A handful fresh mint leaves
  • A handful fresh cilantro
  • 2 stalks green onions, sliced
  • 6 oz (170 g) firm tofu, cubed (optional)
  • ¼ cup (30 g) chopped roasted peanuts
  • ¼ cup (60 g) smooth peanut butter
  • 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 ml) honey or maple syrup
  • 1 tbsp (15 ml) fresh lime juice
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 2–3 tbsp (30–45 ml) water (to thin sauce)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Place the rice noodles in a large bowl. Pour boiling water over them until fully submerged and let soak for 5-7 minutes until tender but still firm (al dente). Drain and rinse with cold water to stop cooking. Set aside.
  2. While noodles soak, julienne the carrots and thinly slice the cucumber and red bell pepper. Slice the green onions and roughly chop the mint and cilantro.
  3. If using tofu, pat dry with paper towels to remove excess moisture. Cube into bite-sized pieces. Optionally, lightly sauté in a non-stick pan for 3-4 minutes until golden for extra texture.
  4. In a small bowl or jar, combine peanut butter, soy sauce, rice vinegar, honey, lime juice, minced garlic, grated ginger, and a pinch of red pepper flakes if using. Whisk or shake well. Slowly add water 1 tablespoon at a time until you reach a pourable consistency.
  5. Divide the soaked noodles evenly between serving bowls. Top with the julienned carrots, cucumber, bell pepper, fresh herbs, green onions, tofu cubes (if using), and a sprinkle of chopped peanuts.
  6. Drizzle some peanut sauce over the top or serve on the side for dipping. Optionally garnish with extra lime wedges.

Notes

Do not over-soak noodles to avoid mushiness. Rinse noodles with cold water after soaking to stop cooking and prevent clumping. Adjust peanut sauce thickness by adding water slowly. Fresh herbs like mint and cilantro are essential for flavor. Store components separately if making ahead. Use tamari for gluten-free and almond butter or sunflower seed butter for nut-free alternatives.

Nutrition

Keywords: summer roll bowl, no-cook recipe, peanut dipping sauce, fresh veggies, rice noodles, quick meal, healthy, vegetarian, gluten-free option

Find it online: https://coracooks.com/fresh-no-cook-summer-roll-bowls-easy-recipe-with-peanut-dipping-sauce/