Thai Peanut Empowered Noodle Bowl

• Vegan

• Produce

  • 1 (16-ounce/454-g bag frozen shelled edamame, frozen
  • 1/2 English cucumber, seedless
  • 1 Carrot
  • 1/4 cup Cilantro, fresh leaves
  • 1 large clove Garlic
  • 2 tsp Ginger, fresh
  • 4 Green onions
  • 1 Red bell pepper

• Condiments

  • 3 tbsp Lime juice, fresh
  • 3 tbsp Peanut butter or almond butter, natural smooth
  • 2 1/3 tbsp Tamari, low-sodium

• Pasta & Grains

  • 4 oz Soba, gluten-free

• Baking & Spices

  • 1 tsp Granulated sugar
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin
  • 2 tbsp Sesame oil, toasted

Found on ohmyveggies.com

Description

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
• 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

Directions

• 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.
• 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.