10-Minute Peanut Noodle Bowl
By: Jaroudi Foodie
Serves 1
Ingredients:
For the Bowls
4 oz whole-wheat spaghetti, brown rice noodles, or 100% buckwheat soba noodles
1 cup shredded cabbage
1 cup shredded carrots
1 cup shelled edamame, thawed
½ cup thinly sliced red bell pepper
2 green onions, sliced, optional
Creamy Peanut Sauce
¼ cup powdered nut butter reconstituted or raw nut butter
1 Tbsp date paste
1 tsp white miso paste mixed with 1 Tbsp of water
1 tsp rice vinegar
1 tsp lime juice
½ tsp garlic powder
½ tsp ground ginger
2–4 Tbsp warm water, as needed to thin
Directions:
1.) Cook the noodles according to package directions. Choose a quick-cooking noodle that
takes about 5–7 minutes.
2.) While the noodles cook, whisk together all the peanut sauce ingredients, adding warm
water until creamy and pourable. Drain the noodles and return them to the pot.
3.) Add the cabbage, carrots, edamame, bell pepper, and peanut sauce.
4.) Toss everything together until evenly coated. The heat from the noodles will lightly
soften the vegetables. Top with green onions, if desired.
Even Faster Shortcut:
Use pre-shredded cabbage or coleslaw mix, shredded carrots, and frozen shelled edamame.
Then all you really need to do is boil the noodles and whisk together the sauce.
Download the ten minute peanut noodle recipe.
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