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Peanut Brown Rice Noodle Veggie Bowls

Peanut Brown Rice Veggie Noodles

smooth, crunchy, sweet, salty, umami, what more can you ask for?
Servings 2


For the peanut sauce:

  • 2 Tbsp peanut butter
  • 1 Tbsp sesame oil
  • 1 tsp low sodium soy sauce
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 2 tbsp warm water

For the veggie bowls:

  • 2-3 cups kale
  • 4 tsp olive oil, divided
  • a pinch of salt
  • Cooking Spray
  • 1 leek, cleaned and chopped
  • 1 cup cremini mushrooms
  • 2-4 shitake mushrooms
  • 2 oz of brown rice noddles
  • 1 small red radish, thinly sliced
  • 1 small watermelon thinly slice
  • 1/2 cup edamame
  • 2 TBSP sesame seeds


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the sauce. Microwave the peanut butter for 30 seconds. Add the peanut butter, sesame oil, soy sauce, ginger, garlic, and warm water to a small bowl. Mix until combined.
  3. Wash and destem the kale. Add to a medium bowl and toss with 2 tsp of olive oil and salt.
  4. Spray a baking sheet with Cooking Spray.
  5. Spread the kale on the baking sheet and bake in the oven for 8 minutes on each side.
  6. Meanwhile, clean and chop the leeks and mushrooms. In a medium pan add the remaining olive oil, leeks and mushrooms. Cook for about 15 minutes until tender.
  7. Cook the brown rice noodles according to the package.
  8. Thinly slice both radishes with a mandolin.

  9. To assemble, add one ounce of brown rice noodles to a bowl and spoon 2 tbsp of the peanut sauce. Then add the kale, leeks, mushrooms, radish, and edamame and top with sesame seeds.