Ingredients:

  • 4 oz (115g) Rice Noodles, cooked
  • 1 lb (450g) Cooked Shrimp, Chicken, or Tofu, cut into bite-sized pieces
  • 1 Red Bell Pepper, thinly sliced
  • 1 Carrot, julienned or shredded
  • 1 Cucumber, julienned or thinly sliced
  • 4 cups (packed) Shredded Lettuce or Mixed Greens
  • 1/2 cup Fresh Mint Leaves, roughly chopped
  • 1/2 cup Fresh Cilantro Leaves, roughly chopped
  • 1/4 cup Roasted Peanuts, roughly chopped
  • 4 Rice Paper Sheets (optional)
  • 1/4 cup (60ml) Peanut Butter
  • 2 tablespoons (30ml) Rice Vinegar
  • 2 tablespoons (30ml) Soy Sauce or Tamari
  • 1 tablespoon (15ml) Honey or Maple Syrup
  • 1 tablespoon (15ml) Lime Juice
  • 1-2 teaspoons Sriracha or Chili Garlic Sauce
  • 2-4 tablespoons (30-60ml) Warm Water

Instructions:

  1. Cook Rice Noodles: Prepare the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
  2. Prepare Protein (if needed): If using raw shrimp, chicken, or tofu, cook it thoroughly.
  3. Prepare Peanut Sauce: Whisk together all peanut sauce ingredients in a small bowl. Add warm water until desired consistency is reached. Taste and adjust seasonings.
  4. Assemble Bowls: Divide rice noodles evenly among the meal prep containers.
  5. Layer Ingredients: Arrange the cooked protein, bell pepper, carrot, cucumber, lettuce, mint, and cilantro on top of the noodles.
  6. Add Topping (Optional): For a crunchy topping, fry or bake small pieces of rice paper until crispy. Sprinkle on top just before serving.
  7. Portion Sauce: Divide the peanut sauce into small, separate containers or drizzle lightly over the bowls just before sealing the containers.
  8. Store: Seal the meal prep containers and store in the refrigerator for up to 4 days.