This ‘spicy peanut noodle bowl’ is a weeknight winner — you can bring this all together in the time it takes you to boil your noodles! We all love when something that tastes so good requires minimal effort.
This bowl has it all — plant protein, hydrating cucumbers, nourishing herbs, spicy jalapeños, toasted sesame seeds, and the creamiest dreamiest peanut butter dressing!
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Equipment
pasta pot
stove
large mixing bowl
Serves
4
Noodle Salad
1 package, 8oz noodles of choice, cooked according to package instruction ( I used Banza spaghetti)
5 Persian cucumbers or 2 English cucumbers, chopped
1 cup cooked edamame beans
1 cup loosely packed cilantro or parsley, roughly chopped (sub chopped spinach here)
1/2 cup sliced green onions
2 jalapeños, deseeded and sliced
Toasted sesame seeds for topping
Peanut Butter Dressing
2 tbsp creamy peanut butter
2 tbsp low sodium tamari
1 tbsp toasted sesame oil
1.5 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp fresh lime juice
2“ peeled ginger knob, grated
2 tsp sriracha
Sea salt to taste
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In a large serving bowl add noodles, cucumbers, herbs, green onions, and jalapeños.
