Vegetable Noodle Bowls with Creamy Almond Butter Coconut Sauce
Author: Carlynn Woolsey
Recipe type: Mains
Serves: 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!
Recipe by JJBegonia at https://jjbegonia.com/vegetable-noodle-bowls-with-creamy-almond-butter-coconut-sauce/