Empowered Noodle Bowl

Crowd-pleaser right here! I have made this recipe countless times, and it succeeds at pleasing everyone from my picky brother to vegan skeptics.

If you have been looking for a recipe to show people the wonders of plant-powered or please the whole family, here it is!🌿

Ingredients

Thai Peanut Sauce

• 1 large clove garlic

• 2 tbsp (30 mL) toasted sesame oil

• 3 tbsp (45 mL) natural smooth peanut butter or almond butter

• 2 tsp (10 mL) grated fresh ginger (optional)

• 3 tbsp (45 mL) fresh lime juice, plus more as needed

• 2 tbsp + 1 tsp (35 mL) low-sodium tamari

• 1 to 2 tsp (5 to 10 mL) granulated sugar

Salad

• 4 ounces (115 g) gluten-free soba (buckwheat) noodles

• Extra-virgin olive oil, for the noodles

• 1 (16 ounce/454 g) bag frozen shelled edamame, thawed

• 1 red bell pepper, diced

• 1/2 seedless (English) cucumber, diced

• 1 carrot, julienned

• 4 green onions, chopped, plus more for serving

• 1/4 cup (60 mL) fresh cilantro, leaves chopped

• Sesame seeds, for serving

Method

Thai Peanut Sauce

1. In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2-3 tbsp (30-45 mL) water.

2. Process until combined.

Salad

1. Cook the noodles according to the instruction on the package. Be sure not to overcook them — they should only take 5-9 minutes, depending on the brand.

2. Drain the noodles and rinse them under cold water.

3. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).

4. Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl within the noodles and toss until well combined.

Personal Notes and Tips

• I always add more peanut butter or almond butter to the sauce than the recipe calls for. I love the really peanut buttery taste!

• For the sauce I use coconut aminos instead of tamari and coconut sugar instead of granulated sugar. These are just some healthier replacements that taste just as good (I think even better!)

• I have many times used different kinds of noodles and pasta. My favorite is chickpea pasta!

• Cutting all of the veggies takes the most time, if you already have pre-cut veggies or a veggie cutting helper, this is a very quick recipe.

• In the cookbook, there is also a recipe for an orange-maple miso dressing. I haven't tried it... yet!

This recipe is from

The Oh She Glows Cookbook by Angela Liddon

You can follow her on Instagram @ohsheglows

This cookbook is filled with wholesome and healthy vegan recipes. It is my absolute favorite cookbook!

Feel free to post a picture on Instagram and tag us! 😊 @naturallynyla