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As summer approaches and the temperatures rise, our culinary cravings often shift toward lighter, more refreshing dishes that celebrate the vibrant produce of the season. One such dish that perfectly encapsulates this seasonal shift is the Summer Veggie Noodle Bowl. This delightful recipe is not only a feast for the eyes, with its colorful array of vegetables, but it also offers a burst of flavor and nutrition in every bite.

Summer Veggie Noodle Bowl

Experience the joy of summer with this vibrant Summer Veggie Noodle Bowl recipe! Crafted from fresh seasonal vegetables and gluten-free rice noodles, this dish is packed with flavor and nutrition. It's perfect for light meals, customizable to suit your dietary needs, and gorgeous on the plate. Quick to prepare, it's an excellent option for busy weeknights or casual gatherings. Enjoy a colorful, satisfying meal that highlights the best of summer produce!
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Ingredients
  

8 ounces rice noodles

1 tablespoon sesame oil

1 small zucchini, spiralized into noodles

1 cup bell peppers (a mix of red, yellow, and green), julienned

1 cup carrots, julienned

1 cup snap peas, trimmed

1 cup cherry tomatoes, halved

2 green onions, finely 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 a spicy kick)

Instructions
 

Cook the Noodles: Begin by bringing a pot of water to a rolling boil. Once boiling, add the rice noodles and cook according to the package instructions, usually for about 5-7 minutes. After cooking, drain the noodles and rinse with cold water to halt the cooking process. Set them aside.

    Sauté the Veggies: In a large skillet or wok, heat the sesame oil over medium heat. Once shimmering, add the spiralized zucchini noodles and sauté them for about 2 minutes or until they begin to soften. Next, introduce the julienned bell peppers, carrots, and trimmed snap peas to the skillet. Continue cooking for an additional 4-5 minutes, ensuring the vegetables remain tender yet crisp.

      Combine Noodles and Veggies: Gently add the drained rice noodles to the skillet, mixing them with the sautéed vegetables. Use tongs or a spatula to toss everything together, ensuring that the noodles are well incorporated with the vegetables.

        Flavor the Bowl: In a small mixing bowl, combine the soy sauce, fresh lime juice, honey or agave syrup if using, and a pinch of salt and pepper. Whisk until well blended. Drizzle this sauce over the noodle and vegetable mixture, tossing gently to coat everything evenly.

          Finish and Serve: Remove the skillet from the heat. Carefully fold in the halved cherry tomatoes, chopped green onions, and cilantro, making sure not to crush the tomatoes. Taste and adjust the seasoning as needed. Serve the noodle bowl warm, garnished with a drizzle of Sriracha or a sprinkle of chili flakes for those who enjoy a little heat.

            Enjoy Your Summer Veggie Noodle Bowl! For an added touch, garnish with extra cilantro and lime wedges on the side. Immerse yourself in the fresh, vibrant flavors that encapsulate the essence of summer!

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