Almond Butter Miso Rice Noodles with Veggies & Edamame
Ingredients
Sauce
- 2 tablespoons natural almond butter (no added oil or sugar)
- 1 tablespoon warm water
- 1 tablespoon rice vinegar
- 2 teaspoons pure maple syrup
- 1 1/2 teaspoons white miso paste (I use Miso Master Organic Mellow White Miso)
- 1/2 teaspoon 50% less sodium tamari
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon minced fresh ginger
- Crushed red pepper flakes, to taste
Veggies
- 1 cup small broccoli florets
- 1/2 cup frozen shelled edamame
- 1/2 cup grated carrot
- 1/2 cup diced raw zucchini
- 1/3 cup thinly sliced red, orange, or yellow bell pepper
- 1 lightly packed cup fresh baby spinach
- 2 tablespoons roughly chopped cilantro
- 5.5 oz fresh, prepared rice noodles (I microwaved Nona Lim Pad Thai Rice Noodles, Fresh Flat and Narrow)
- Seaweed Gomasio (seasoned sesame), for topping
Instructions
- In a medium-large bowl, whisk the sauce ingredients until well-combined. Taste and adjust to your liking.
- Steam the broccoli until crisp-tender, about 3 minutes.
- Boil the edamame until hot, about 2 minutes, then drain.
- Gently toss the vegetables and prepared noodles with the sauce until evenly coated, then fold in the cilantro.
- Top with Gomasio before serving—enjoy warm, room temp, or chilled.