Empowered Noodle Bowl

By sandycon

Ingredients

• 1 large clove garlic
• 2 tablespoons (30 mL) toasted sesame oil
• 3 tablespoons (45 mL) natural smooth peanut butter or almond butter
• 2 teaspoons (10 mL) grated fresh ginger (optional)
• 3 tablespoons (45 mL) fresh lime juice, plus more as needed
• 2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari
• 1 to 2 teaspoons (5 to 10 mL) granulated sugar
• 3 tablespoons (45 mL) light miso
• 2 tablespoons (30 mL) rice vinegar
• 1 tablespoon (15 mL) toasted sesame oil
• 1 tablespoon (15 mL) tahini
• 1/4 cup (60 mL) fresh orange juice
• 1 teaspoon (5 mL) maple syrup
• 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

Details

Servings 4
Preparation time 25mins
Cooking time 34mins
Adapted from tastebook.com

Preparation

Step 1

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.

2 Make the Orange-Maple Miso Dressing: In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined.

3 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).

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

5 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.)

6 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.

Tips

1 Tips: For a soy-free Thai Peanut Sauce, replace the tamari with coconut aminos. To make this dish completely soy-free, omit the edamame as well.

2 If you need a soy-free and gluten-free miso, look for chickpea miso. My go-to brand is South River Miso and it’s absolutely lovely in this sauce.

3 For a raw version, serve this noodle bowl with spiralized or julienned zucchini, instead of the soba noodles.

Source: Angela Liddon