Thai Peanut Noodle Bowl

By GuidingVegan

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, plus more as needed
• 2 tablespoons plus 1 teaspoon low-sodium tamari
• 1 to 2 teaspoons granulated sugar
• Salad
• 4 ounces gluten-free soba (buckwheat) noodles
• Extra-virgin olive oil, for the noodles
• 1 (16-ounce 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 fresh cilantro leaves, chopped
• Sesame seeds, for serving

Details

Servings 4
Preparation time 25mins
Cooking time 30mins
Adapted from ohmyveggies.com

Preparation

Step 1

Make the Thai Peanut Sauce:

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 to 3 tablespoons (30–45 mL) water. Process until combined.

Make the Salad:

Cook the soba noodles according to the instructions on the package. Be sure not to overcook them—they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. 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).
Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.
Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.