A warm, comforting noodle bowl makes any night more cozy. Garlic, honey, coconut aminos and lime infuse snap peas, cremini mushrooms and crunchy water chestnuts with mouthwatering flavor. It comes together easily and can be spiced up with extra cayenne for a perfect punch.
Easy Veggie Rice Noodle Bowl
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 517 kcal
Ingredients
- 1 pkg. (14 oz.) stir-fry rice noodles cooked
- 2 Tbsp. butter
- 1 bag (8 oz.) sugar snap peas
- 1 pkg. (8 oz.) cremini mushrooms
- 1 can (8 oz.) water chestnuts drained
- 3 cloves garlic minced
- 3 Tbsp. coconut aminos
- 3 Tbsp. liquid aminos
- 2 Tbsp. lime juice
- ¼ tsp. cayenne pepper
- 1 tsp. honey
- ½ cup chicken broth or vegan broth
Toppings
- Green onions chopped
- Sesame seeds
- Lime juice
Instructions
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In large saucepan, melt butter and cook peas and mushrooms for 8-10 minutes, until softened.
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Stir in chestnuts, garlic, coconut aminos, liquid aminos, lime juice, cayenne pepper and honey.
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Add cooked noodles and mix well.
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Add broth, reduce heat to low, and slow simmer for 20 minutes.
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Serve immediately topped with green onions, sesame seeds and dash of lime juice.
Recipe Notes
Get these ingredients and more at Vitacost!
Nutrition Facts
Easy Veggie Rice Noodle Bowl
Amount Per Serving
Calories 517
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 16mg5%
Sodium 601mg25%
Potassium 533mg15%
Carbohydrates 105g35%
Fiber 6g24%
Sugar 7g8%
Protein 8g16%
Vitamin A 934IU19%
Vitamin C 38mg46%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.