Thai Peanut Empowered Noodle Bowl
Ingredients
Thai Peanut Sauce
-
1
large clove
garlic
-
2
tablespoons
toasted sesame oil
-
3
tablespoons
natural smooth peanut butter or almond butter
-
2
teaspoons
grated fresh ginger (optional)
-
3
tablespoons
fresh lime juice
-
2
tablespoons plus 1 teaspoon
low-sodium tamari
-
1 to 2
teaspoons
granulated sugar
Salad
-
4
ounces
gluten-free soba (buckwheat) noodles
-
1
bag
frozen shelled edamame, thawed (16 ounces)
-
1
medium
red bell pepper, diced
-
½
medium
seedless English cucumber, diced
-
1
medium
carrot, julienned
-
4
medium
green onions, chopped
-
¼
cup
fresh cilantro leaves, chopped
-
to taste
none
olive oil for the noodles
-
to taste
none
sesame seeds for serving
Instructions
- Prepare the Thai Peanut Sauce by blending garlic, sesame oil, peanut butter, ginger, lime juice, tamari, and sugar in a food processor until combined.
- Cook the soba noodles according to package instructions, avoiding overcooking, then drain and rinse under cold water.
- In a large bowl, toss the noodles with olive oil to prevent sticking.
- Add edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the noodles and mix well.
- Pour the desired amount of dressing over the salad and toss to coat.
- Serve the salad in bowls, garnished with sesame seeds and extra green onions, with any leftover dressing on the side.
Nutrition Facts (estimated)
Servings
4 servings
Calories
195
Total fat
13g
Total carbohydrates
16g
Total protein
6g
Sodium
589mg
Cholesterol
0mg
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