Noodle Bowl with Rainbow Veggies & Peanut Sauce

1. To prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.

2. Bring 1 inch of water to a boil in a large pot. Place a medium bowl of ice water next to the stove. Cook asparagus in the boiling water for 30 seconds, then transfer to the ice water. Drain well, pat dry and cut into 2-inch pieces.

3. Combine cabbage, basil, mint and rice vinegar in a medium bowl.

4. Divide the noodles among 4 bowls. Top each bowl with 1/2 cup of the cabbage mixture, some asparagus, carrot, beet and red and yellow bell pepper.

5. To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, maple syrup, garlic and crushed red pepper (if using) in a small bowl until smooth. Drizzle 1/4 cup sauce over each bowl.

   

Tips

To make ahead: Refrigerate sauce for up to 2 days.

Tips: Bean Thread Noodles: Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.