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Noodle bowls have a rich culinary history that spans across various cultures, particularly in Asian cuisine. Originating from countries like Japan, China, and Thailand, noodle bowls are celebrated for their versatility and the ability to incorporate a wide variety of ingredients. While traditional noodle dishes often focus on a specific flavor profile—be it savory broth or spicy sauces—the concept of a noodle bowl has evolved to embrace a more vibrant and colorful presentation. The Rainbow Summer Veggie Noodle Bowl is an embodiment of this evolution, marrying the concept of a classic noodle dish with fresh, seasonal vegetables, making it not just a meal but a feast for the eyes.

Summer Veggie Noodle Bowl

Discover the vibrant and nourishing Rainbow Summer Veggie Noodle Bowl, a delicious dish perfect for summer! This colorful bowl combines fresh, seasonal vegetables with chewy rice noodles, creating a feast for the eyes and the palate. Quick to prepare and easy to customize for any dietary preference, it's packed with nutrients and flavor. Dive into the step-by-step guide and learn how to craft your own stunning noodle bowl, enhancing your meals with health benefits and visual appeal. Perfect for a light lunch or a dinner with friends, this recipe is a must-try!
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Ingredients
  

8 oz rice noodles (or your preferred noodle)

1 cup snap peas, trimmed

1 cup bell peppers, thinly sliced (red, yellow, and green for color)

1 medium carrot, julienned

1 small cucumber, spiralized or thinly sliced

1 cup cherry tomatoes, halved

1 avocado, sliced

¼ cup fresh cilantro, chopped

¼ cup green onions, sliced

2 tablespoons sesame oil

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

1 tablespoon rice vinegar

1 teaspoon sriracha (optional, for a kick!)

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Cook the Noodles: Bring a pot of salted water to a boil. Add the rice noodles and cook according to package instructions (usually about 4-6 minutes). Drain and rinse with cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the noodles are cooking, prepare the vegetables. In a large mixing bowl, combine the snap peas, bell peppers, carrot, cucumber, and cherry tomatoes. Toss gently to mix.

      Make the Dressing: In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and sriracha (if using). Taste and adjust the seasoning with salt and pepper as needed.

        Combine Noodles and Veggies: In the bowl with the mixed vegetables, add the cooled noodles. Pour the dressing over the top and gently toss everything together until well combined and the noodles are evenly coated.

          Plating: Divide the noodle and veggie mixture into serving bowls. Top each bowl with sliced avocado, chopped cilantro, and green onions. Sprinkle sesame seeds over the top as a finishing touch.

            Serve and Enjoy: Serve immediately and enjoy your vibrant, fresh Summer Veggie Noodle Bowl!

              15 minutes | 25 minutes | Serves 4