Vegan noodle bowls packed with veggies, a little fruit, and an orange peanut sauce. Colourful, healthy, and light food for the end of winter when we're all ready for spring.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2people
Ingredients
230grams/ 5 small beets
½small kohlrabi*
2medium carrots
1small cucumber
1orange
100grams/ 1/2 package of legume or rice noodlescooked according to package instructions
Begin by cooking the beets. Place them, skin on, into a small saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 30-35 minutes, or until they can be pierced with a fork. Drain and cover with cold water, then peel and cut into 3cm pieces. Prep the cabbage and other elements while the beets are cooking.
Use a vegetable peeler to slice ribbons from the kohlrabi and carrots. Julienne the cucumber, and slice the oranges, removing the skin. Drain the pasta and set aside. To serve, divide all of the elements between two bowls and top with the peanut sauce.
Orange cabbage
Very thinly slice or shred the cabbage and place it into a large bowl with the vinegar, salt, and orange juice. Mix until coated and set aside for at least 20 minutes to soften.
Peanut sauce
In a small bowl, stir together the ingredients until combined.
Notes
• If you want to thin out the peanut sauce more to make it a drizzle, you can add a little water or some more orange juice until it reaches the consistency you'd like. * I know kohlrabi can be hard to find, but it's just a mild, crunchy root vegetable. You can substitute radishes for it.