Asian Noodle Vegetable Bowl with Peanut Sauce

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  • 2 carrots
  • ¼ purple cabbage
  • 1 corn cob
  • A dozen pea pods shelled
  • 2 zucchinis
  • A dozen cherry tomatoes
  • 2 tablespoons of cashews
  • 1 cup of Asian greens
  • 1 lemon or lime
  • 1 packet of soba or udon noodles
Peanut sauce:
  • 1 garlic cloves, minced
  • 1 tablespoon of fresh ginger finely chopped
  • 2 tablespoons of tamari
  • 2 tablespoons of maple syrup or honey
  • 2 tablespoons of lime juice
  • A pinch of cayenne pepper (optional)
  • 1/3 cup peanut butter
  • 1/3 cup water (more or less as needed to reach your desired consistency.)
  1. Peel the carrots and zucchinis into long ribbons simply using a normal vegetable peeler. Set these aside.
  2. Chop the purple cabbage finely, shell the peas, halve the cherry tomatoes, wash and roughly chop the Asian greens and slice the corn kernels from the cob. Keep all of the vegetables separate so they are easy to place into the bowl when you are ready.
  3. Cook the noodles according to the packet instructions. When cooked, rinse gently and set aside.
  4. Line the bottom of two bowls with the Asian greens and then arrange the vegetables in sections around the bowl. Add the noodles and scatter with the cashews.
  5. Serve with a wedge of lemon or lime and the peanut sauce.
  6. To make the peanut sauce: blend or mix together all the ingredients until smooth. You can serve the sauce on the side or drizzle over the bowl when ready to serve.
Buy the ingredients in the online Munch Crunch Organics shop to make this recipe this week.

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