Bright Veggie Noodle Bowl with Creamy Almond Butter Coconut Sauce

This bright and fresh vegetable noodle bowl can be served cold or warm. It’s great both ways, and will make you feel great from the inside out!

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This recipe is one that plays to the idea of beautifying from the inside out. In the very least, I was inspired by all of the coconut. This bowl is a concept that I worked and re-worked all summer long, adapting it to what vegetables were fresh at the time, and changing up the sauce with add-ins like fresh tamarind and varied herbs, as my moods dictated.

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The sauce can be eaten cold or warm, and should you want to take this into the fall, would be great with a little extra spice thrown in, and paired with some grated raw butternut squash and heartier greens in place of the more summery vegetables.

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The noodles should definitely stay though; starchy (albeit, healthier in this case) foods forever.

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Bright Veggie Noodle Bowl in a Creamy Almond Butter Coconut Sauce
 
Author:
Recipe Type: Main
Serves: 2-4 servings
Ingredients
  • Sauce:
  • 1 cup coconut cream
  • ½ cup creamy almond butter
  • 2 tablespoons coconut aminos
  • 1 tablespoon honey
  • ½ tablespoon fresh lime juice (about ½ lime)
  • 1 garlic clove, chopped
  • ¼-inch piece ginger, chopped
  • ¼ teaspoon ground turmeric
  • Pinch of red pepper flakes
  • Noodle Bowls (Per Serving):
  • 2 bunches bean thread (cellophane) noodles
  • Toppings: shredded green and red cabbage, shredded carrots, sliced snow peas, thinly sliced green papaya, herbs such as basil, cilantro, and mint
  • Sauce
  • (All toppings and sauce portioned as desired.)
Instructions
  1. Make the sauce by placing all ingredients in a blender and pulsing until smooth. Set aside. (I do this first to let the flavors meld a bit, but feel free to prepare your noodles first if you like.)
  2. "Cook" the noodles by placing them in a large mixing bowl, and covering with hot water. I let mine sit for about 5 minutes to get a cooked, but still a little bit chewy consistency. Drain.
  3. Assemble the bowls. Start with a small pool of sauce at the bottom of each bowl and top with noodles and chopped vegetables and herbs. Drizzle a bit more sauce over the top if desired, or mix so that everything is coated. Enjoy!

 

Carlynn Woolsey

Carlynn Woolsey

JJBegonia is a silly nickname that my equally silly Dad gave me when I was a little girl. Needless to say, it stuck. My real name is Carlynn and I started my blog in September of 2012 to chronicle all of the things I love, and the things that inspire me, in one place. Over the course of the past ten years, I have lived in Boston, New York City, and L.A., and am currently in Upstate New York [where I grew up]. I graduated from Boston College with a double major in English and Psychology, and later returned to BC to obtain an MBA in Brand Management. My professional background is in Magazine Publishing/Advertising Sales, however I have always had a creative streak which is the driving force behind my blog. I am heavily influenced by food primarily because I love to eat (!), but also because I grew up in the restaurant industry. While I write and showcase many recipes, I adore sharing my favorite products, best style finds, and my life in general.

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