The Empowered Noodle Bowl with Thai Peanut Sauce is an easy, quick recipe that you can whip up in no time. In the book, there’s also a second (nut-free) dressing option (Orange-Maple Miso Dressing), which I haven’t yet tried but it sounds wonderful.
No surprise here–this wholesome recipe is a winner. It has great texture and amazing flavor! And it’s so easy to make. The recipe calls for soba (buckwheat) noodles, but I’ve never had much luck with them so I used quinoa pasta instead.
Vegan Thai Peanut Sauce Ingredients:
- 1 large clove garlic
- 2 Tbsp toasted sesame oil
- 3 Tbsp natural smooth peanut butter or
- 2 tsp grated fresh ginger (optional)
- 3 Tbsp fresh lime juice, plus more as needed
- 2 Tbsp + 1 tsp low-sodium tamari
- 1-2 tsp granulated sugar
Vegan Noodle Bowl Ingredients
- 4 oz gluten-free soba (buckwheat) noodles
- Extra-virgin olive oil, for the noodles
- 1 16 oz bag frozen shelled edamame, thawed
- 1 red bell pepper, diced
- ½ seedless (English) cucumber, diced
- 1 carrot, julienned
- 4 green onions, chopped, plus more
- ¼ cup fresh cilantro leaves, chopped
- Sesame seeds, for serving
Vegan Noodle Bowl & Thai Peanut Sauce Recipe
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, and 2 to 3 tablespoons water.
Process until combined. Taste and add more lime juice, if desired.
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 extravirgin 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 desired amount of sauce over the salad and toss to coat. (Any leftover sauce 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.
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. For a raw version, serve this noodle bowl with spiralized or julienned zucchini instead of the soba noodles