Vegan Spicy Szechuan Noodle Bowl

• vegan
• asian
• spicy
• noodles
• festival
• plant-based
• Hiroshi

Introduction

Today's special at the piquant food festival is a dish that embodies the vibrant and spicy spirit of the event. This Vegan Spicy Szechuan Noodle Bowl is designed to invigorate your taste buds with its bold flavors and hearty textures. Perfect for a festival setting or a cozy meal at home, this dish is sure to become a new favorite.

Ingredients

• 200g flat rice noodles
• 1 cup thinly sliced bell peppers (mixed colors)
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons chili paste (adjust based on heat preference)
• 1 tablespoon peanut butter
• 1 teaspoon maple syrup
• 1/4 cup roasted peanuts, for garnish
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Cook the rice noodles according to package instructions and set aside.
2. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, sauté until fragrant.
3. Add bell peppers and carrots to the skillet. Stir-fry for about 5 minutes until just tender.
4. In a small bowl, mix soy sauce, chili paste, peanut butter, and maple syrup to create the sauce.
5. Pour the sauce over the vegetables in the skillet and add cooked noodles. Toss everything together until well coated.
6. Serve the noodle bowl garnished with green onions, roasted peanuts, fresh cilantro, and lime wedges.

Enjoy the burst of flavors in this Vegan Spicy Szechuan Noodle Bowl, which not only satisfies your craving for something spicy and warm but also aligns with a plant-based lifestyle. It's a celebration of taste that respects both tradition and modern culinary techniques.

Hiroshi

Additional Information

Nutritionfacts	Calories: 350, Fat: 12g, Carbohydrates: 53g, Protein: 8g
Preparation Time	30 minutes
Allergy Information	Peanuts, Soy, Sesame