It’s all about the sauce!
I love this recipe because it is quick and simple and you can even prep most of it ahead of time. It is so versatile and you can mix and match your seasonal vegetables, your protein and your sauce. It is a great dish for family meals as you can place all the ingredients on the table and everyone can pick and choose their toppings. You could also turn this into salad rolls by simply wrapping the ingredients in rice wraps (follow wrap directions).
- Gluten free
- Dairy free
- Refined sugar free (choose sugar free sauce)
- Vegan/vegetarian (optional)
- Nut free (optional)
Ingredients:
- Noodle blocks, either ramen or vermicelli rice noodles (vermicelli work better if you decide to turn this into salad rolls). Alternatively, choose a grain bowl such as brown rice or quinoa.
- Mixed raw vegetables, thinly sliced or julienned.
- Other Toppings
- Protein of choice
- Sauce of choice
Vegetables:
Mix and match any of these vegetables to add to your bowl. I often serve them in individual bowls for easy separation.
- Bell peppers, any colour
- Cucumbers
- Green onions
- Green or red cabbage
- Fresh Green beans
- Shaved brussel sprouts or asparagus
- Bok choy
- Carrots
- Kale
- Daikon radish
- Kohlrabi
- Celery
Other toppings:
- Mung bean sprouts
- Jalapeno peppers
- fresh cilantro, chopped
- Fresh Thai basil, chopped
- Peanuts
- Cashews
- Sesame Seeds
Protein Options:
- Tofu, like this recipe for Crispy Baked Tofu
- Steamed edamame (no shells)
- Grilled or sautéed chicken
- Pan fried prawns
- Other ideas of your choice
Sauces:
Miso Sauce for Stir-fries, Bowls and Veggies
Directions:
Depending on how many you are feeding will depend on how much you cook, chop and sauce up! Prepare all of your ingredients and assemble!
Store left overs for lunch the following day or turn into a basic salad!
Give the rice wrap salad rolls a spin for fun, especially if you have left over ingredients and sauce for another meal.