Looking for a delicious dinner the entire family will love? This veggie-packed spring roll pasta is incredible! Gluten-free, vegan, dairy-free.
Big Flavor in a Tiny Kitchen
Being a full-time RVer, I find myself gravitating towards like-minded folks who are living a similar lifestyle to myself and my husband. A couple that I really admire are Elsa and Barron, of the Youtube channel Elsa Rhae.
I love love love Elsa’s content, and strive to be more like her in my own life. For some context, Elsa and Barron live with their pup Kamp in a 13 ft scamp trailer, and live exlusively off grid in the wilderness as nomads.
Living in such tiny quarters, their cooking appliances are very limited. But somehow, they always seem to make incredible-looking dishes, ones that I often find myself jealous of.
One dish Elsa recently concocted was a “spring roll pasta” dish, as she called it, full of delicious vegetables, thin rice noodles, and a peanut-based sauce. For those interested in watching, she runs through the recipe in this video, around the 18 minute mark.
While there are certain ingredients she used that my diet does not currently permit, I took so much inspiration from her simple, yet incredibly flavorful meal, and decided to make my own version!
Thank you Elsa for inspiring this amazing meal, which I now consume quite regularly.
Simple Meals are my Favorite
The beauty of this recipe is found in the simplicity of it. Get some rice noodles, cook them according to the package instructions. Chop and saute some veggies, then add in the rice noodles, and a batch of this delicious Asian peanut sauce.
It’s really very simple, but incredibly tasty and quite nutritious, all at the same time!
Since my cooking space is limited, I used my electric kettle to boil water for the rice noodles. I used my biggest pan on the stove to cook the chopped veggies, and I made the peanut sauce in a jar and blended it all together using my trusty immersion blender.
You really don’t need a ton of gadgets to make a meal like this! You can simply blend the sauce together by hand if you don’t have a stick blender. And if you don’t have an electric kettle…no biggie either! Simply boil water on the stove and then toss the noodles in.
I can’t do peanuts, can I use almond or cashew butter instead?
Yes, you certainly can! Any somewhat neutral flavored nut or seed butter will work, although of course the flavor and macros will vary depending on what type you use.
Can I use noodles other than rice noodles?
Of course! Feel free to use whatever you have available, or suits your diet. If you’re doing low-carb, you can do zucchini noodles, shiritaki noodles or kelp noodles. There are tons of options out there these days!
You may also enjoy:
Veggie-Packed Spring Roll Pasta
- 8 oz Asian rice noodles of choice cook according to package directions. If keto, use shirataki noodles or kelp noodles
- 4 large carrots, chopped into rounds
- 1 head broccoli, chopped into bite size pieces
- 1 small bok choy, diced into 1 inch pieces
- 1 red pepper, seeds removed and sliced thinly
- 1 tablespoon fresh ginger, minced
- 1 batch peanut sauce (linked above)
- Cook rice pasta according to package directions.
- Add carrots to a large pan over medium heat with 1/4 cup water. Steam covered until they begin to soften, approximately 5 minutes. Add in broccoli, bok choy and red pepper, along with a spoonful of coconut oil, once the water has evaporated. This will help to pan fry the veggies.
- Once the veggies are almost cooked to your liking, toss in the ginger and cook for a few more minutes. Drain water from Asian rice noodles and add them in to the veggies.
- Make one batch of the peanut sauce (linked in the post above) and add to the pan with the veggies and noodles. Stir to evenly coat. Consume right away or store in the fridge for 2-3 days.