Ingredients
Scale
- 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!
- Category: Main