Thai Noodle Bowl with Edamame, Lime, and Spiralized Zucchini
Servings: 2
Ingredients
Bowls
- 1 cup edamame shelled
- 1 zucchini spiralized
- 6 ounces noodles rice, pad thai, soba, ramen, etc
Sauce
- ½ avocado
- ½ cup cherry tomatoes
- ⅓ cup plant-based yogurt plain
- 1 tablespoons Thai red chili garlic sauce
- 2 teaspoons maple syrup
- ½ teaspoon cumin
- 2 tablespoons lime juice from 1/2 lime
Toppings
- ¼ bell pepper thinly sliced
- ¼ cup carrot shredded
- ¼ cup peanuts chopped
- ¼ cup green onions
Instructions
- Combine the avocado, tomatoes, maple syrup, and yogurt in a food processor, blending until mixed. Add the Asian red chili sauce, cumin, and lime juice and blend until a creamy thick consistency is formed.
- Cook the noodles as directed on the package. Rinse in cold water.
- Cook the edamame as directed on the package, drain and rinse in cool water. Usually, they are boiled for 3-4 minutes then drained.
- Spiralize the zucchini.
- Place the noodles, zucchini, and edamame in a bowl, and mix. Pour about half a cup of sauce over them, and toss.
- Divide evenly among bowls. Top with bell pepper, carrot, peanuts, and green onions. Drizzle a little more sauce on top. Serve with a wedge of lime.