Creamy Cashew Veggie Noodle Bowl

• Produce

  • 10 Bok choy, Leaves
  • 1 1/2 cups Broccoli florets
  • 1 cup Edamame
  • 1 tsp Garlic
  • 1 Green onions
  • 1 1/2 cups Shitake mushrooms

• Canned Goods

  • 2 cans Coconut milk, light

• Condiments

  • 2/3 cup Honey
  • 2 tbsp Miso paste
  • 1 Sriracha

• Pasta & Grains

  • 1 box Brown rice noodles

• Nuts & Seeds

  • 1 Cashews

• Dairy

  • 2/3 cup Cashew butter

• Liquids

  • 1 cup Water

• Other

  • ⅔ cup amino acids (sub tamari or soy sauce

Found on brewinghappiness.com

Description

Ingredients

• 1 box brown rice noodles (sub rice noodles)
• 1½ - 2 cups broccoli florets
• 1½ cups shitake mushrooms, sliced
• 1 cup edamame
• 10 bok choy leaves
• 1 cup water
• 2 cans (27 oz) light coconut milk
• ⅔ cup cashew butter (sub almond butter)
• ⅔ cup liquid aminos (sub soy sauce)
• ⅔ cup honey (sub coconut nectar)
• 2 tablespoons miso paste
• 1 teaspoon garlic, crushed (or 2-3 cloves, minced)
• green onions
• cashews
• sriracha (optional)

Directions

• In a large sauce pan or skillet add your broccoli, mushrooms, edamame, bok choy leaves, and water. Cover and heat over medium high heat for 5 minutes. Drain and set aside.
• In a blender combine all cashew sauce ingredients and blend until well incorporated.
• Transfer your sauce to a large pot and heat it over medium-high heat. Add in your noodles and cook for about 6-8 minutes before adding your veggies in and cooking for an additional 2 minutes. Stir occasionally.
• Divide your noodle bowl into smaller bowls, top with cashews, chopped green onions, sriracha (if you want), and EAT UP.