A creamy, zesty, flavorful Asian inspired noodle dish. Protein rich edamame, vitamin C packed bell pepper, and comforting whole grain rice noodles. Faster than the hassle of takeout and healthier to boot!
ZINGY ASIAN NOODLES
✔ 15 Minutes ✔ Weight Loss Friendly ✔ Gluten Free Option ✔ Oil Free ✔ Serves 3
INGREDIENTS
• 5 ounces dry rice noodles
• 1 teaspoon fresh lime zest (zest first then squeeze for the sauce)
• 1 medium red, or orange bell pepper, thinly sliced
• 3/4 cups shelled edamame, frozen
Sauce:
• 1/4 cup raw almond butter
• 1 and 1/2 inch piece of ginger root, peeled
• 2 garlic cloves
• 2 tablespoons freshly squeezed lime juice
• 3 tablespoons soy sauce OR tamari OR coconut aminos
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1/4 cup water
For serving, your desired amounts of:
• Fresh cilantro
• Green onion
• More lime juice
• Crushed red pepper flakes
1 Prep your ingredients. In a medium saucepan, cook rice noodles according to package directions. Steam the frozen edamame for 3 to 4 minutes.
2 While the rice noodles and edamame cook, add all of the sauce ingredients into a high speed blender and blend until smooth, about a minute.
3 Directly after draining the noodles add them back into the saucepan. Immediately add the sauce, edamame, and bell pepper to the saucepan. Stir quickly and cover with a lid. No heat needed. Cover the saucepan and allow the residual heat to lightly steam the bell peppers for 5 minutes before serving. Serve with desired garnish from above.
NOTE: This can be made with any lightly steamed veggies you enjoy instead of edamame or bell pepper. Try broccoli, kale, zucchini, peas, etc. The sauce will thicken if you have leftovers. Simply add a few tablespoons of water while reheating.
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