Looking for a delicious and easy Healthy Bento Box Lunch? This Cold Peanut Noodle and Shrimp Bento is packed with flavor and perfect for a make-ahead meal. You’ll love how fresh and satisfying it is.
Key Ingredients & Substitutions:
- Shrimp: Use pre-cooked for speed, or cook raw shrimp yourself. Chicken or tofu are great alternatives.
- Peanut Butter: Creamy natural peanut butter works best. Almond butter or sunbutter can be used for allergies.
- Noodles: Rice vermicelli or spaghetti are good options.
- Vegetables: Bell peppers, carrots, and cucumbers add crunch. Feel free to use your favorite crisp veggies.
Ingredients:
For the Noodles:
- 4 ounces rice vermicelli noodles
- 1 cup cooked shrimp, peeled and deveined
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/2 cup thinly sliced red bell pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped roasted peanuts (optional, for garnish)
For the Peanut Sauce:
- 1/4 cup creamy natural peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2-3 tablespoons warm water (to thin, as needed)
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Servings: 2
- Calories per serving: Approximately 450-500
- Tools Needed: Large bowl, small whisk, bento box or airtight containers.
Step-by-Step Instructions:
1. Cook the Noodles
Boil water in a pot and cook the rice vermicelli noodles according to package directions until tender. Drain the noodles well and rinse them with cold water to prevent sticking. Set them aside.
2. Prepare the Peanut Sauce
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and minced garlic. Gradually add warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. You want it thick enough to coat the noodles but not too thin.
3. Combine Ingredients
In a large bowl, add the cooked and cooled noodles, cooked shrimp, shredded carrots, sliced cucumber, and sliced red bell pepper. Pour the prepared peanut sauce over the ingredients. Toss everything gently until the noodles and vegetables are evenly coated with the sauce.
4. Pack Your Bento Box
Divide the cold peanut noodles and shrimp mixture evenly into two bento boxes or airtight containers. Sprinkle with fresh cilantro and chopped roasted peanuts, if using. Your Healthy Bento Box Lunch is ready!
Variation Ideas:
- Add edamame or snap peas for extra green veggies.
- Stir in a dash of sriracha to the sauce for a spicy kick.
- Try shredded rotisserie chicken or pan-fried tofu instead of shrimp.
- Garnish with sesame seeds for added texture and flavor.
Storage Instructions:
Store your Cold Peanut Noodle and Shrimp Bento in airtight containers in the refrigerator for up to 3 days. This dish is best served cold, so no reheating is required. It’s an ideal make-ahead option for Healthy Bento Box Lunches.
Frequently Asked Questions (FAQ):
Can I make the peanut sauce ahead of time?
Yes, you can prepare the peanut sauce up to 3 days in advance and store it in an airtight container in the refrigerator.
What kind of noodles are best for this recipe?
Rice vermicelli noodles are excellent as they absorb the sauce well and are light. You can also use thin spaghetti or soba noodles.
Is this recipe gluten-free?
It can be! Just make sure to use gluten-free tamari instead of soy sauce and verify that your noodles are gluten-free.
How can I make this dish more vibrant?
Add a variety of colorful vegetables like purple cabbage, yellow bell peppers, or shelled edamame.
Can I add other protein sources?
Absolutely! Cooked chicken breast, pan-fried tofu, or even chickpeas are great additions for a satisfying Healthy Bento Box Lunch.
What if I don’t have fresh ginger?
You can use about 1/4 teaspoon of ground ginger as a substitute, but fresh ginger provides a brighter flavor.