Shop ingredients for this tasty Thai Noodle Bowl with Peanut Sauce.
Ingredients:
Peanut Sauce:
1 large clove garlic, coarsely chopped
2 Tablespoons toasted sesame oil
2 Tablespoons peanut butter or almond butter
2 teaspoons grated fresh ginger
3 Tablespoons fresh lime juice
2 Tablespoons plus 1 teaspoon tamari
1 or 2 teaspoons granulated sugar
2-3 Tablespoons water
Salad:
4 ounces soba (buckwheat) noodles
olive oil (for drizzling on noodles)
1 red bell pepper, diced
1 carrot, julienned
1/2 cup kale or collard tops, chopped into bite-sized pieces
4 green onions, chopped
1 large clove garlic, coarsely chopped
2 Tablespoons toasted sesame oil
2 Tablespoons peanut butter or almond butter
2 teaspoons grated fresh ginger
3 Tablespoons fresh lime juice
2 Tablespoons plus 1 teaspoon tamari
1 or 2 teaspoons granulated sugar
2-3 Tablespoons water
Salad:
4 ounces soba (buckwheat) noodles
olive oil (for drizzling on noodles)
1 red bell pepper, diced
1 carrot, julienned
1/2 cup kale or collard tops, chopped into bite-sized pieces
4 green onions, chopped
Sesame seeds, toasted (for serving)
Instructions:
- Make the Peanut Sauce in a mini food processor or blender. Combine all ingredients and process until smooth. Set aside.
- Cook soba noodles according to package directions. Don't overcook them - they are better when 'bite-able'. Drain noodles and rinse with cold water. Add a good dollop of olive oil to noodles to separate them.
- Add the chopped veggies (save half the green onions for serving) to the noodles and toss until well combined. Add, by tablespoons, the of sauce to the noodle mixture, tossing to coat and divide into bowls. You may not need the entire recipe of sauce. Top with toasted sesame seeds and remaining green onion, and serve, and enjoy!
