Bol Buddha by Ricardo
Bol Buddha by Ricardo

Preparation time 30 minutes

Total time: 57 minutes

Ingredients

Sauce

  1. 1/3 cup (75 ml) mayonnaise
  2. 2 tbsp (30 ml) peanut butter
  3. 2 tbsp (30 ml) water
  4. 1 tbsp (15 ml) rice vinegar
  5. 1 tsp (5 ml) sambal oelek
  6. 1 tsp (5 ml) soy sauce

Bowl

  1. 1 tbsp (15 ml) rice vinegar
  2. 1/2 tsp sugar
  3. 1 pinch crushed red pepper flakes
  4. 2 cups (170 g) sliced cabbage
  5. 1 carrot, cut into fine ribbons
  6. 1 can (19 oz/540 ml) chickpeas, drained and rinsed
  7. 1 tbsp (15 ml) vegetable oil
  8. 1/2 lb (225 g) green beans, trimmed and cut in half
  9. 1/2 lb (225 g) soba noodles
  10. 1 small mango, peeled and diced
  11. 1/4 cup (40 g) toasted salted peanuts, chopped
  12. 2 tbsp finely chopped cilantro

Directions

Sauce

  1. In a small bowl, whisk all of the ingredients together until combined. Season with salt and pepper. Set aside.

Bowl

  1. In a large bowl, mix the vinegar, sugar, and red pepper flakes together until the sugar has dissolved. Add the cabbage and carrot. Season with salt and pepper, and mix well. Let marinate for 15 minutes.

  2. Meanwhile, in a non-stick pan over medium heat, brown the chickpeas in the oil. Season with salt and pepper. Set aside.

  3. In a pot of boiling salted water, cook the green beans for 4 minutes or until al dente. Using a slotted spoon, remove them from the water and plunge into an ice bath to stop the cooking process. Drain. In the same pot of boiling water, cook the noodles until al dente. Drain and lightly oil.

  4. Place the noodles in bowls. Top with cabbage, carrot, chickpeas, and green beans. Drizzle with the sauce. Garnish with mango, peanuts, and cilantro.

NOTE FROM RICARDO

You can replace the chickpeas with chicken or grilled shrimp.

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