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Rainbow Veggie Noodles

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6

Ingredients
  

Noodle sauce

  • 1/4 cup NAKANO Seasoned Rice Vinegar*  *Please note you can also swap for NAKANO Roasted Garlic Rice Vinegar per your preference
  • 1/2 cup soy sauce
  • 1 tsp garlic powder
  • 2 tbsp sesame oil
  • 1/2 cup green onion, diced

Veggie noodles

  • 2 cups zucchini veggie noodles, store-bought or homemade with a spiralizer
  • 2 cups carrot veggie noodles, store-bought or homemade with a spiralizer
  • 2 cups beet veggie noodles, store-bought or homemade with a spiralizer
  • 1 cup bean sprouts
  • 1 red bell pepper, thinly sliced
  • 1/3 red cabbage, chopped
  • 1/3 cup fresh cilantro, minced
  • 2 tbsp sesame oil
  • 1/2 cup peanuts, chopped
  • 1/4 cup crushed seaweed flakes
  • salt & pepper - to taste

Sweet chili sauce

  • 1/2 cup NAKANO Natural Rice Vinegar* *Please note you can also swap for NAKANO Organic Natural Rice Vinegar per your preference
  • 1 tbsp cornstarch
  • 1 tsp garlic, diced
  • 2 tsp dried crushed chili
  • 1/4 cup water
  • salt & pepper - to taste

Shrimp*

  • 24-30 medium-large shrimp*, peeled and deveined *Please note that 1 1/2 lb. boneless skinless chicken breast or 2 blocks extra-firm tofu*, pressed and cut into 1” inch cubes can be substituted in this recipe per your preference.
  • 1 lemon, juiced
  • 2 tbsp sesame oil

Instructions
 

  • Noodle sauce: In a small bowl, whisk together all ingredients for the noodle sauce until mixed well and set aside.
  • Noodles: Heat sesame oil in a large wok or pan over medium-high heat. Add zucchini noodles, carrot noodles, beet noodles, bean sprouts, red bell pepper and red cabbage with salt and pepper to taste. Stir continuously for 2-5 minutes until vegetables are tender. Pour noodle sauce into the skillet and toss ingredients together until coated. Transfer noodles and vegetables to a serving bowl and top with cilantro, peanuts and seaweed flakes.
  • Sweet chili sauce: Add all ingredients to a medium saucepan over medium heat and stir together until the cornstarch dissolves and the sauce thickens. Simmer for 3-5 minutes then remove from heat and allow to cool. Set aside.
  • Shrimp: Add shrimp to a large mixing bowl and toss with salt, pepper and lemon juice. Heat oil in a large wok or pan over medium-high heat. Add shrimp and cook until opaque, for about 3-5 minutes. Remove from heat and add sweet chili sauce. Toss to coat. Top your veggie noodle bowl with the shrimp in a serving bowl.