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Almond Butter Miso Rice Noodles with Veggies & Edamame | Living Healthy in Seattle

Almond Butter Miso Rice Noodles with Veggies & Edamame

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1
Ingredients Method

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

Method
 

  1. In a medium-large bowl, whisk the sauce ingredients until well-combined. Taste and adjust to your liking.
  2. Steam the broccoli until crisp-tender, about 3 minutes.
  3. Boil the edamame until hot, about 2 minutes, then drain.
  4. Gently toss the vegetables and prepared noodles with the sauce until evenly coated, then fold in the cilantro.
  5. Top with Gomasio before serving—enjoy warm, room temp, or chilled.