Asian Noodle Bowl
![Asian_Noodle_Bowl_1200x600](/-/media/project/dole/recipe-images/asian_noodle_bowl_1200x600.jpg?h=600&w=1200&rev=25373d6bf34247c997c626e13464f318&hash=6A920191E688BC63FDB0DA77B42EDB1D)
Ingredients
- 1 pkg. (8 ounces) pad Thai rice noodles
- 1 garlic clove, minced
- 1½ tablespoons sesame oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon less-sodium soy sauce
- 2 teaspoons honey
- ½ cup thinly sliced cucumber
- ½ cup thinly sliced red bell pepper
- ¼ cup plus 2 tablespoons thawed, frozen shelled edamame
- 1 Mango Sriracha Slaw recipe
- 1 large DOLE® Avocado, peeled, pitted and sliced
- ¼ cup chopped roasted unsalted peanuts
Directions
- Prepare noodles as package directs; rinse with cold water and drain.
- Whisk together garlic, oil, basil, soy sauce, and honey in large bowl. Add cucumber, pepper, edamame, and noodles to oil mixture; toss together to evenly coat. Makes about 5 cups.
- Divide noodle mixture into 4 bowls; top with slaw mixture, avocado and peanuts.