Rice Noodle Bowl with Fun Sauces and Sugar Peas, Cucumber and Mint

We’re busy pretending that Seattle is so hot that the only things we can eat are satisfyingly cold rice noodle salads with vegetables from the garden. But you really don’t need an excuse to have this supremely satisfying noodle bowl. It’s a great way to enjoy your bounty of sugar snap peas and mint. We had it with grilled tofu, but you could also enjoy chicken or even prawns.

Rice Noodle Bowl with Sugar Snap Peas and Mint
Rice Noodle Bowl with Sugar Snap Peas and Mint

Check out the peanuts! They’re from Alvarez Farms on the east side of Washington. This recipe calls for 1/2 cup shelled, crushed peanuts.

Garden-Fresh Noodle Bowl Ingredients
Garden-Fresh Noodle Bowl Ingredients

Prepare the vegetables Julienne one carrot into matchsticks. Chop up into similar sizes about 2 cups of sugar snap peas. Peel and cut into half-moons two small cucumbers. Set aside in a a bowl.

Prepare the herbs Chop up 1/4 cup each of basil, mint and cilantro. Chop up one bunch of scallions also. Set aside in a little pile.

Cook the noodles Cook up 8 ounces of rice noodles per the package instructions. Drain, cool, and set aside in their strainer.

These sauces were in the NY Times cooking section a few weeks ago, and they’re going to be some of our go-to sauces.

Tofu Marinade In a little food processor, blend 4 large garlic cloves, a 1″ chunk of peeled and sliced ginger, a 4″ length of lemon grass (tender center only), peeled and sliced, 2 T fish sauce, 1 T soy sauce, 1 t sesame oil, 3 T brown sugar and 1/8 tsp cayenne pepper.

Pour this over a block of extra-firm tofu, sliced into 1/2″ thick slices and let it marinate for 15 minutes. Then grill the tofu slices over medium-high heat on your grill. Let it cook for ten to fifteen minutes each side, until their are grill marks.

Grilled Tofu
Grilled Tofu

Dipping sauce Mix together 3 T fish sauce, 3 T brown sugar, six T fresh lime juice, 1 garlic clove (finely grated), 1 thinly sliced serrano chili. Set aside.

Peanut Dressing In a small blender or food processor, mix together 2 T fish sauce, 2 T rice vinegar, 6 T fresh lime juice, 2 T soy sauce, 1″ chunk peeled and sliced ginger, 4 T peanut butter, 2 t sesame oil and a pinch of cayenne pepper. Set aside.

In a small bowl, dress the vegetables with a tablespoon of the dipping sauce. Then divide the cooked noodles between four bowls. Top each bowl equally with the vegetable mixture, the chopped grilled tofu, and spoon 2 tsp dipping and 2 T peanut sauce over each bowl.

Sprinkle the herb mixture over the top of each and top with scallions and crushed peanuts.

Rice Noodle Bowl with Sugar Snap Peas and Mint
Rice Noodle Bowl with Sugar Snap Peas and Mint

The sauces, noodles, and various chopped ingredients can all be made in advance. So, if you’re in a rush on a weeknight, you just grill up the tofu (or chicken or shrimp) and have a quick dinner or picnic.


  • Dipping sauce
  • 3 T fish sauce
  • 3 T brown sugar
  • 6 T fresh lime juice
  • 1 garlic cloved, finely grated
  • 1 thinly sliced serrano chili
  • Peanut dressing
  • 2 T fish sauce
  • 2 T rice vinegar
  • 6 T lime juice
  • 2 T soy sauce
  • 1 1″ chunk ginger, peeled and sliced
  • 4 T peanut butter
  • 2 tsp sesame oil
  • pinch of cayenne
  • Marinade
  • 4 larger garlic cloves (halved)
  • 1 1″ chunk ginger, peeled and sliced
  • 4″ length lemongrass (tender center only, thinly sliced)
  • 2 T fish sauce
  • 1 T soy sauce
  • 1 tsp sesame oil
  • 3 T brown sugar
  • 1/8 tsp cayenne
  • Vegetable mixture
  • 2 small cucumbers, peeled and sliced into half moons
  • 1 medium carrot, thinly julienned
  • 2 cups sugar snap peas, cut into 1″ chunks
  • Herb mix
  • small handful basil, small handful mint, small handful cilantro
  • one bunch chopped scallions
  • 1/2 cup chopped, roasted peanuts
  • 8 oz rice noodles

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

5 thoughts on “Rice Noodle Bowl with Fun Sauces and Sugar Peas, Cucumber and Mint”

      1. Oh, I rather meant a war against my peas, but a little healthy pea recipe competition between food bloggers could be fun! 🙂 Guest posts on each others blog with our best pea recipe perhaps?!

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