Bright Veggie Noodle Bowl in a Creamy Almond Butter Coconut Sauce
Recipe Type: Main
Serves: 2-4 servings
  • 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.)
  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!
Recipe by Honest Cooking by Mercato Fabbrica at