5 from 2 votes
Rainbow Shirataki Bowl with Peanut Lime Sauce
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
This Buddha noodle bowl is a healthy, colorful, delicious meal! So easy to prepare. Perfect for a vegan lunch, or dinner. Great served hot or cold.

Inspired by my Vegan Sushi Bowl

Course: Main Course
Cuisine: American, Canadian
Servings: 1 large bowl (or 2 small bowls)
Calories: 555 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
Ingredients
For the peanut lime dressing:
  • 2 tablespoons smooth natural peanut butter
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha (optional)
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon fresh ginger, minced
For the rainbow bowl:
  • 1 - 2 packages Tofu Shirataki Spaghetti Shape (see notes)
  • 1 cup red cabbage, shredded
  • 1/2 red pepper, sliced
  • 1 carrot, peeled and matchsticked
  • 1 mango, cubed
  • 1/3 cup shelled frozen edamame, thawed
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
Instructions
  1. To make the Peanut Lime Dressing: Add in all of the ingredients for the dressing to a small bowl and mix until well combined.
  2. To make the Rainbow Bowl: Bring a medium pot of water to a boil. Once boiling add the Shirataki noodles. The package says boil for 2-3 minutes, however I found mine took about 5 minutes before I was able to separate them by gently wiggling them apart with a fork. Once cooked and separated, drain. These are delicious served both hot and cold.
  3. To assemble the bowl, put the noodles in the centre of the bowl, and arrange the veggies around the sides of the bowl. If you want the rainbow effect that I did in the pictures, start with the red cabbage, followed by the red pepper, carrot, mango, edamame, green onions, and cilantro. Serve the dressing on the side.
Recipe Notes

*If you are making this for one person, I found one package of Tofu Shirataki was enough, if you are dividing this among two people, I would be tempted to double the amount of noodles, because I love me some noodles!
*To make this oil free, just omit the sesame oil.

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