When in doubt, when all else fails, when the cupboards are bare, when the fridge is overflowing…NOODLE BOWLS! Am I right?! YES. Yes I am! In all seriousness though, this bowl is a fresh treat for the winter months. And peanut sauce, well when you don’t think better is a possibility, it proves you wrong. Last but not least: this dish whips up in the time it takes to boil a pot of water and chop some veggies, making it the perfect weeknight dinner when you’re looking to get on with the evening and get out of the kitchen. Hope you love! xx- Sarah
- 6 oz soba noodles
- 1 red bell pepper
- 1/4 small purple cabbage
- 1 large carrot
- 1 green onion
- 1/2 cup crunchy peanut butter
- 2 tablespoons sesame oil
- 1 1/2 tablespoons GF low sodium tamari
- 1 teaspoon honey
- 2 cloves crushed garlic
- 1 lime
- black sesame seeds
- Bring a large pot of water to a boil. Add noodles and cook according to package instructions.
- While water is boiling, thinly slice the red bell pepper and purple cabbage (really, as thin as you can!).
- Use a vegetable peeler to peel carrot into thin strips. Slice green onions.
- Make the peanut dressing by thoroughly mixing peanut butter, sesame oil, tamari, garlic, juice of 1 lime, honey, red pepper flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.
- When noodles are cooked drain, and then rinse in cold water until noodles are cool.
- Assemble bowls by placing noodles in bowl, piling on veggies after. Garnish with black sesame seeds and serve with peanut dressing.