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As the weather warms and the days grow longer, the idea of a summer veggie noodle bowl becomes irresistibly appealing. This vibrant dish is a perfect embodiment of seasonal eating, marrying the freshest ingredients with a delightful medley of flavors and textures. Summer veggie noodle bowls are not only light and refreshing but also packed with nutrients, making them an ideal choice for health-conscious eaters looking to enjoy the bounty of the season.

Summer Veggie Noodle Bowl

Discover the perfect dish for warm weather with this Summer Veggie Noodle Bowl recipe! Bursting with fresh seasonal vegetables like zucchini, bell peppers, and snap peas, this colorful meal is not only light and refreshing but also packed with nutrients. Quick to prepare, it caters to various dietary needs with its gluten-free rice noodles and customizable ingredients. Enjoy a delicious blend of flavors and textures, perfect for any summer lunch or dinner!
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Ingredients
  

8 ounces rice noodles

1 tablespoon sesame oil

1 small zucchini, spiralized into noodles

1 cup bell peppers (mixed colors: red, yellow, green), julienned

1 cup carrots, julienned

1 cup snap peas, trimmed

1 cup cherry tomatoes, halved

2 green onions, chopped

1/4 cup fresh cilantro, chopped

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon fresh lime juice

1 teaspoon honey or agave syrup (optional for sweetness)

Salt and pepper to taste

Sriracha or chili flakes (optional, for added heat)

Instructions
 

Cook the Noodles: In a medium pot, bring water to a rolling boil. Once boiling, add the rice noodles and cook according to the package instructions, typically about 5-7 minutes, until al dente. Once cooked, drain the noodles in a colander and rinse them under cold water to halt the cooking process. Set them aside.

    Sauté the Veggies: In a large skillet or a wok, heat the sesame oil over medium heat. Add the spiralized zucchini noodles and sauté them for approximately 2 minutes until they start to soften. Next, introduce the julienned bell peppers, carrots, and trimmed snap peas into the skillet. Continue to stir-fry for an additional 4-5 minutes until all vegetables are tender yet still retain a slight crunch.

      Combine Noodles with Veggies: Once the vegetables are cooked, gently add the prepared rice noodles into the skillet. Carefully toss everything together using tongs or two forks, ensuring the noodles and veggies are well combined.

        Prepare the Sauce: In a small mixing bowl, whisk together the soy sauce, lime juice, optional honey or agave syrup, and season to taste with salt and pepper. Pour this sauce over the noodle and vegetable mixture in the skillet. Toss everything once more until the noodles and veggies are evenly coated with the sauce.

          Finish and Serve: Remove the skillet from heat. Gently fold in the halved cherry tomatoes, chopped green onions, and fresh cilantro until just incorporated. Taste and adjust the seasoning if necessary. Serve the noodle bowl warm, with an optional drizzle of Sriracha or a sprinkle of chili flakes for extra heat.

            Enjoy Your Summer Veggie Noodle Bowl! For a beautiful presentation, garnish each bowl with additional cilantro and lime wedges on the side, inviting everyone to dive into the vibrant and fresh flavors of summer!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4