This delicious vegetarian meal contains soba noodles, soba noodles are made from buckwheat which is a gluten free grain, buckwheat has a low glycemic index, is a great source of protein (includes all the essential amino acids), and is a good source of fiber. When buying soba noodles be sure to choose 100% buckwheat soba for the best nutritional profile. This recipe makes a great light dinner, but it’s also ideal for packing up into a bento and bringing to work for lunch.
Thai peanut veggie bowl
For the Thai Peanut Sauce
- 1 large clove garlic
- 2 tablespoons 30 mL toasted sesame oil
- 3 tablespoons 45 mL natural smooth peanut butter or almond butter
- 2 teaspoons 10 mL grated fresh ginger (optional)
- 3 tablespoons 45 mL fresh lime juice, plus more as needed
- 2 tablespoons plus 1 teaspoon (37 mL low-sodium tamari)
- Stevia to taste (optional)
For the Salad
- 4 ounces 115 g gluten-free soba (buckwheat) noodles
- Extra-virgin olive oil (for the noodles)
- 1 16-ounce/454-g bag frozen shelled edamame, thawed
- 1 red bell pepper (diced)
- 1/2 seedless (English cucumber, diced)
- 1 carrot (julienned)
- 4 green onions (chopped, plus more for serving)
- 1/4 cup 60 mL fresh cilantro leaves, chopped
- Sesame seeds (for serving)
To make the Thai Peanut Sauce
- In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2 to 3 tablespoons (30–45 mL) water. Process until combined.
To Make the Salad
- Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to a nd toss until well combined.
- Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
- Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.
Adapted from Oh My Veggies