Dreamy Peanut Butter Crunch Veggie Noodle Bowls

It really is dreamy. Make extra dressing if you’re a sauce person.

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Dreamy Peanut Butter Crunch Veggie Noodle Bowls

Yield: 4

Author: Oh She Glows For Dinner

Prep time: 30 MinCook time: 5 MinTotal time: 35 Min

Addictive peanut butter, tangy fresh lime juice, this light and vibrant dish makes a delightful outdoor, summer meal.

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Ingredients

• 1 batch Dreamy Peanut Butter Sauce with Ginger and Lime
• 4 oz soba noodles*
• 1 TBL extra virgin olive oil
• 1 medium red bell pepper, seeded and thinly sliced (2 cups)
• 3 heaping cups thinly sliced red or green cabbage (½ small)
• 1 cup frozen shelled edamame*
• 2 TBL coconut aminos (soy free and low sodium seasoning sauce)
• 2 medium carrots, peeled and julienned (1 ¾ cups)
• 4 large green onions, thinly sliced (1 cup)
• ½ cup lightly packed fresh cilantro
• fine sea salt
• lime wedges for serving
• chopped peanuts for serving

Instructions

1. Prepare the Dreamy Peanut Butter Sauce. Set aside.
2. Cook noodles according to directions, drain and rinse with water
3. In a large wok, place oil, bell pepper and cabbage. Saute, uncovered over medium high heat for 5 minutes until slightly softened (al dente, tender but with some firmness)
4. Add edamame and coconut aminos. Saute for 3 minutes until edamame is thawed and heated through.
5. Add carrots and green onions. Cook for one minute or so.
6. Turn off heat and stir in cilantro and drained noodles. Taste and season with salt and lime juice. Reheat over low if necessary.
7. Plate the mixture (using tongs makes it easy!) Add a generous drizzle of peanut butter sauce, garnish with lime juice and and handful of chopped peanuts.

Notes

ANTHOLOGY NOTES

*Gluten Free: make sure you're using 100% buckwheat soba noodles

*I've used chickpeas instead of edamame in a pinch

https://www.anthologyofcrumbs.com/dreamy-peanut-butter-crunch-veggie-noodle-bowls

vegan, vegetarian, gluten free, dairy free, soy free, noodles, bowl, salad, dreamy, peanut butter

Salads, Vegan & Vegetarian

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Dreamy Peanut Butter Sauce with Ginger and Lime

Yield: ¾ cup

Author: Oh She Glows For Dinner

Prep time: 7 MinTotal time: 7 Min

This sauce is rich and nutty, tangy and warming. Drizzle it generously over the Dreamy Peanut Butter Crunch Veggie Noodle Bowls or as a quick, flavorful dressing for salads, noddles, cooked veggies or crispy tofu.

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Ingredients

• 1 garlic clove
• 1 teaspoon grated fresh ginger (I use a microplane)
• 3 to 4 tablespoons water
• 6 tablespoons smooth natural peanut butter
• 2 tablespoons plus 1 teaspoon fresh lime juice
• 2 tablespoons grapeseed oil
• 1 tablespoon low-sodium tamari
• 2 teaspoons pure maple syrup, or to taste
• 1 teaspoon sriracha, or to taste
• ¼ teaspoon fine sea salt, or to taste

Instructions

1. In a food processor, process garlic until minced.
2. Add the ginger, water (Starting with 3 tablespoons), peanut butter, lime juice, oil, tamari, maple syrup, and sriracha. Process until smooth, adding up to a few teaspoons more water if the sauce is a bit thick. (keep in mind that it will thicken as it sits). Taste, season with salt, and process briefly to combine. The sauce will have a thin, pourable consistency.

Notes

*store in airtight container in the fridge up to 4 days.

https://www.anthologyofcrumbs.com/peanut-butter-sauce-ginger-lime

vegan, vegetarian, soy free, gluten free, one bow, ginger, lime, peanut butter

Staples, Dressings