Summer in the PNW is the best. Days are long, luscious fruits and veggies are plentiful, and this has been a particularly sunny one so far. Warm days mean light fresh meals and one of our favorite summer dinners ins also one of the cheapest, easiest, and fastest things we make around here. Even better, it’s full of veggie goodness and can be based around whatever you have on hand for the most part.
Buckwheat noodles (if you’re doing this gluten-free)
Rice paper wrappers, about 3-4 per person
1 red bell peppers, sliced
1 carrot, sliced
1/2 cucumber, sliced
1 avocado, sliced
1 small head of green leave or romaine lettuce
1 package extra-firm tofu (I got mine at Trader Joe’s – the organic sprouted kind is so good!)
Handful of fresh cilantro
Handful of fresh basil
Hot (HOT!) water to soak the rice papers in
Peanut sauce!!!! – San J gluten-free peanut sauce is AMAZING!!!!!!Slice all them veggies just like you see here in this picture. Prepare your noodles per package instructions, normally about 8 minutes in boiling water will get them set.Soak a rice paper in HOT water. Add veggies, noodles, and tofu to taste, wrap it up and dip it in some peanut-y goodness. This one looks a little sad because by the time I remembered to take a picture, I was in a state of blissful unawareness of how badly my roll-making skillz had gotten. They’re just that tasty.