Recipe
A plate with sliced fried spring rolls, rice noodles, chopped peanuts, fresh herbs, and sliced vegetables arranged on the side.

Thai Peanut Spring Roll Noodle Bowl

Serves 4
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes

Ingredients

For Dressing 
2 tablespoons Kikkoman® Sesame Oil 
¼ cup Kikkoman® Rice Vinegar
1 tablespoon honey 
½ teaspoon garlic, minced
½ teaspoon ginger, peeled/grated
¼ teaspoon chili flakes 
½ teaspoon salt  

For Noodle Bowl
4 frozen spring rolls 
½ cup carrots, thinly sliced
½ cup cucumber, julienned
½ medium red bell pepper, julienned 
6 ounces thin rice noodles, cooked and chilled  

For Serving
¼ cup cilantro, chopped 
2 tablespoons fresh mint 
2 tablespoons peanuts, chopped 

Directions

  1. Combine ingredients for dressing in a small jar. Shake well to combine.  
  2. Cook spring rolls according to directions, about 12 minutes. Cool for 5 minutes and slice in half.  
  3. Assemble remaining noodle bowl ingredients in a large bowl or platter. Pour dressing over noodles and vegetables. 
  4. Top with spring rolls, cilantro, mint and chopped peanuts. Serve right away.  

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