Thai Peanut Noodle Bowl
- 4 ounces gluten-free soba (buckwheat) noodles
- extra virgin olive oil, for the noodles,
- 1-16 ounces 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
Thai Peanut Sauce
- 1 large clove garlic
- 3 tablespoons natural smooth peanut butter or almond butter
- 2 tablespoons toasted sesame oil
- 2 teaspoons grated fresh ginger, optional
- 3 tablespoons fresh lime juice, plus more as needed
- 2 + 1 tablespoons, teaspoon low-sodium tamari
- 1-2 teaspoons granulated sugar
- Make the Thai Peanut sauce. Cook the soba noodles according to the instructions on the package. Be sure not to overcook them--they should only take 5-9 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.
Thai Peanut sauce
- In a mini or regular food processor, combine the garlic, sesame oil, peanut butter (or almond butter), ginger (if using) lime juice, tamari, sugar (if using), and 2-3 tablespoons water. Process until combined.
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