Rainbow Shirataki Bowl with Peanut Lime Sauce

• Vegan

• Produce

  • 1 Carrot, medium
  • 1/4 cup Cilantro
  • 1/3 cup Edamame, frozen
  • 1 Clove Garlic
  • 1/2 tsp Ginger, fresh
  • 2 Green onions
  • 1 Mango, medium
  • 1/8 Red cabbage

• Condiments

  • 2 tbsp Lime juice
  • 2 tbsp Peanut butter, smooth natural
  • 1 tbsp Soy sauce
  • 1 tsp Sriracha

• Pasta & Grains

  • 1 Packagestofu shirataki spaghetti shape

• Baking & Spices

  • 1/2 Red pepper, sweet

• Oils & Vinegars

  • 1/2 tsp Sesame oil

Found on itdoesnttastelikechicken.com

Description

Ingredients

• For the Peanut Lime Dressing:
• ½ teaspoon Fresh Ginger
• 1 Clove of Garlic
• 2 Tablespoons Smooth Natural Peanut Butter
• 2 Tablespoons Lime Juice (About 1 Lime)
• 1 Tablespoon Soy Sauce
• 1 teaspoon Sriracha (optional)
• ½ teaspoon Sesame Oil
• For the Rainbow Bowl:
• 1 to 2 PackagesTofu Shirataki Spaghetti Shape (see notes)
• ⅛th of a Red Cabbage (about 1 cup shredded)
• ½ Sweet Red Pepper
• 1 Medium Carrot
• 1 Medium Mango
• ⅓ Cup Shelled Frozen Edamame
• 2 Green Onions
• ¼ Cup Cilantro

Directions

• To make the Peanut Lime Dressing: Finely mince the ginger and garlic and add them to a small bowl. Add in all of the remaining dressing ingredients and mix until well combined.
• To make the Rainbow Bowl: Bring a medium pot of water to a boil. Once boiling add the Shirataki noodles. The package says boil for 2-3 minutes, however I found mine took about 5 minutes before I was able to separate them by gently wiggling them apart with a fork. Once cooked and separated, drain. These are delicious served both hot and cold.
• In the meantime, thaw the edamame by adding it to a bowl with warm water, and then let soak until thawed. Once thawed, drain off the water. Finely slice the cabbage into thin strips. Peel and the chop the carrot into thin matchsticks. Finely slice the red pepper and green onions. Cut the mango into cubes. Roughly chop the cilantro.
• To assemble the bowl, put the noodles in the centre of the bowl, and arrange the veggies around the sides of the bowl. If you want the rainbow effect that I did in the pictures, start with the red cabbage, followed by the red pepper, carrot, mango, edamame, green onions, and cilantro. Serve the dressing on the side.