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Bright Veggie Noodle Bowl with Creamy Almond Butter Coconut Sauce

Bright Veggie Noodle Bowl with Creamy Almond Butter Coconut Sauce

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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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Carlynn Woolsey
Course Main
Servings 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
 

  • 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.)
  • "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.
  • 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!

 

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