Rice Noodle Bowl with Creamy Vegan Poppyseed Dressing
1 block rice noodles
1 zucchini, chopped
1 bell pepper, chopped
Green part of 1 green onion, chopped
For the dressing:
2 tbsp vegenaise (Earth Island is corn free)
1 1/2 tbsp olive oil
1 tsp lemon juice
1 1/2 tbsp apple cider vinegar
1+ tbsp agave nectar
2 tsp poppyseeds
White part of the green onion, finely chopped
Prepare the dressing first to allow it to sit for a bit before serving. It will soften the poppyseeds and bring out the flavour of the green onion. Combine all the dressing ingredients and mix very well.
Prepare rice noodles according to package directions. When cooked, drain and rinse with cold water.
In the mean time, place chopped veggies in a frying pan over medium high heat. You can add some oil or just a bit of water, if you prefer. Toss the veggies around until they’re cooked to your liking (about 7 minutes for me).
Add the cooked veggies to the rice noodles and pour the dressing on top. Toss around to coat evenly and serve right away. If you have leftovers, pour in a bit of extra olive oil before refrigerating.