Dreamy Peanut Butter Crunch Veggie Noodle Bowls
/Adapted from https://ohsheglows.com/categories/recipes-2/
Ingredients:
4 oz soba noodles
1 TBL extra virgin olive oil
1 medium red bell pepper, seeded and thinly sliced (2 cups)
3 heaping cups thinly sliced red or green cabbage (1/2 small)
1 crown of broccoli cut into bit size pieces (1 cup)
1 cup frozen shelled edamame
2 TBL coconut aminos (soy free and low sodium seasoning sauce)
2 medium carrots, peeled and julienned (1 3/4 cups)
4 large green onions, thinly sliced (1 cup)
1/2 cup lightly packed fresh cilantro
fine sea salt
lime wedges for serving
chopped peanuts for serving
Method:
Prepare the peanut butter sauce (see below)
Cook noodles according to directions, drain and rinse with water
In a large wok, place oil, bell pepper and cabbage. Saute, uncovered over medium high heat for 5 minutes until slightly softened (al dente, tender but with some firmness)
Add edamame and coconut aminos. Saute for 3 minutes until edamame is thawed and heated through.
Add carrots and green onions. Cook for one minute or so.
Turn off heat and stir in cilantro and drained noodles. Taste and season with salt and lime juice. Reheat over low if necessary.
Plate the mixture (using tongs makes it easy!) Add a generous drizzle of peanut butter sauce, garnish with lime juice and and handful of chopped peanuts.
Dreamy Peanut Butter Sauce
1 glove garlic
1 tsp grated ginger (I use a microplane)
3-4 TBL Water
5 TBL smooth natural peanut butter
3 TBL fresh lime juice
2 TBL sesame oil
1 TBL low sodium tamari
2 tsp natural maple syrup
1 TBL chili garlic sauce or siracha, to taste
In food processor, process garlic until minced. Add the rest of the ingredients and process until smooth. If the sauce is too thick, add a little more water. Season to taste with salt, pepper and chili garlic sauce or siracha!
