weekend eats: Thai cucumber noodle bowl (vegan!)

Time to mix it up a bit! Today I’m sharing with you a recipe I made earlier in the week that I loved: it’s light and fresh – and SUPER filling. Plus it’s vegan and, because I made a big batch, it was my lunch AND dinner for three days! Matt even had some of the leftovers and, total, I got nine servings out of this one dish!

Adapted from Budget Bytes
Dressing
1/3 c. rice vinegar
2 tbsp sugar
1/2 tsp toasted sesame oil
1/2 tsp cayenne pepper
1/2 tsp salt + pepper to taste

Salad
1 12oz. package noodles
2 cucumbers
1 can chickpeas
1/2 c. chopped peanuts

1. Cook noodles per instructions.
2. While noodles are cooking, whisk dressing together and set aside.
3. Peel and slice cucumbers, chop peanuts, and combine with dressing.
4. Once noodles are done, mix everything together and enjoy!

I’ve been on a Thai kick lately and when I saw this recipe I knew it was something I needed to try. Not only it is crazy simple, but it’s delicious and easily customizable!

With the leftovers I noticed the dressing was soaked up (which I expected) so you’ll have to ‘freshen’ it up a bit with more vinegar and oil. Also, I’m a bit of a black pepper fiend and probably sprinkled a bit more than a normal person would. Oops!

Not that I’ve made this dish and have witnessed firsthand 1) how easy/quick it is to make and 2) how much I get out of it, this will for sure become a go-to recipe!

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4 thoughts on “weekend eats: Thai cucumber noodle bowl (vegan!)

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