Happy Monday, folks! Hope you had a nice weekend running, lifting, watching TV, or whatever it is that you do on weekends. I did a little of all of the above. And I’m so glad it’s Monday because it’s my REST DAY! Woo hoo!
I’m linking up with Annmarie and Cassandra for another edition of #MeatlessMonday. You should link up, too! Today’s recipe hails from the Oh She Glows cookbook. Nom nom nom. It’s simple, it’s filling, and it’s excellent served warm or chilled. Enter Thai Peanut Noodle Bowl.
Thai Peanut Noodle Bowl
- 1 large garlic clove
- 2 Tbsp toasted sesame oil
- 3 Tbsp smooth peanut butter(use almond butter if you have a peanut allergy)
- 3 tsp grated ginger
- 3 Tbsp lime juice
- 2 Tbsp + 1 tsp tamari
- 1 tsp sugar
- 4 oz soba noodles
- olive oil (for the noodles)
- 16 oz bag frozen shelled edamame, thawed
- 1 red bell pepper, diced
- 1/2 English cucumber, diced
- 1 carrot, julienned
- 4 green onions, chopped
- 1/4 C fresh cilantro leaves, chopped
- sesame seeds (for serving)
Make the peanut sauce: In a food processor (can use a mini one), combine garlic, sesame oil, peanut butter, ginger, lime juice, tamari, sugar, and 2-3 Tbsp water. Process until well combined.
Make the noodles: Cook the soba noodles according to the package instructions. Be careful not to overcook (my noodles only took 4 minutes, to give you reference). Drain the noodles and rinse under cold water. Transfer the noodles to a large bowl, and toss with a drizzle of oil to keep from sticking.
Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the noodles. Toss until well combined.
Pour the peanut sauce over the noodles and toss to coat. If you have any sauce left you can save it for up to a week in the refrigerator.
Sprinkle sesame seeds on top, serve, and enjoy!