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5 from 3 votes

Edamame Noodle Bowl with Peanut Sauce

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Keyword: plant-based
Servings: 4
Author: Ashlen Leonard

Ingredients

Peanut Sauce

  • 1/4 cup peanut butter
  • 1/4 cup almond or soy milk
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1/2 tbsp maple syrup
  • 1/2 tbsp sriracha or your choice of hot sauce
  • 3-4 cloves garlic crushed
  • 1 lime juiced

For the noodle bowl

  • 100 grams uncooked rice noodles (typically half of a package)
  • 1 red bell pepper thinly sliced
  • 2 large carrots peeled and thinly sliced
  • 1 1/2 cups edamame beans cooked
  • 1 540ml can chickpeas or lentils drained and rinsed
  • 2 cups fresh spinach
  • 3 cloves garlic crushed
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • Lime juice, fresh cilantro and peanuts or cashews for serving

Instructions

  • In a small bowl or glass measuring cup, combine the ingredients for the peanut sauce. Stir until it is smooth and then set aside.
  • Cook the noodles according to the package instructions. Once they are cooked to your liking, drain, rinse with cold water or drizzle a bit of sesame oil over them (to prevent them sticking to each other) and them set to the side.
  • While the noodles are cooking, bring a deep-set pan or wok to medium heat and add the garlic, olive oil and sesame oil. To this, add the carrots and red peppers. Cook for 5-7 minutes or until they soften.
  • Add the edamame, chickpeas/lentils and spinach and cook for another 3-5 minutes or until the spinach is wilted.
  • Time to plate. Layer the edamame mixture on top of the rice noodles and pour the peanut sauce on top. Serve with a squeeze of lime juice, cilantro and even some crushed peanuts or cashews. Season with salt and pepper and enjoy!

Notes

Here are some tips and substitutions you could make if so inclined:
  • Instead of rice noodles, opt for rice, quinoa, couscous or orzo.
  • Choose your preferred type of beans or legumes other than chickpeas for the extra protein and fibre. 
  • Switch up the veggies and instead use broccoli, zucchini, mushrooms or other types of bell peppers.
  • In the peanut sauce, choose almond or cashew butter instead of peanut butter.
  • Double the peanut sauce and save it for leftovers or use as a dressing on a salad later in the week.
 
Recipe adapted from Deliciously Ella