Asian Noodle Bowl
Asian Noodle Bowl
3
Ingredients
The Noodles
- rice ramen noodles, 3 cups
- miso broth (or vegetable broth or water), (to cook noodles)
- carrot shreds, 1 cup
- crunchy greens, 1 cup (chopped into small pieces, like celery, broccolini, chives, green onion, broccoli stems, or any edible green stem)
- salt, (to taste)
- pepper, (to taste)
- garlic powder, (to taste)
- chopped cashews or peanuts, 1/2 cup
- fresh cilantro, (to serve)
The Sauce
- organic unsalted peanut butter, 1/4 cup
- miso broth (or vegetable broth or water), 1/4 cup
- soy sauce or coconut aminos, 1/4 cup
- rice vinegar, 1/4 cup
- honey, 2 tbsp
- sesame oil, 2 tsp
- garlic, 1-2 cloves (lightly chopped)
- lime, 1 (juiced)
- water or miso/veg broth, to liquify as needed
Directions
- Cook noodles in broth following package directions.
- Meanwhile, heat a skillet on medium heat and lightly oil the pan. Once heated, generously season the pan with salt, pepper, and garlic powder.
- Add your crunchy chopped greens and sauté. Then add your carrots and sauté some more. Lower the heat, let that sit, and move on to the sauce.
- Combine sauce ingredients in a small blender or whisk vigorously in a bowl until well combined.
- Once the noodles are done, drain and add them to your skillet along with the sauce. Evenly combine and heat through.
Serve with fresh cilantro and chopped cashews or peanuts, along with a protein of choice like edamame.