- Prep-time: / Ready In:
- Makes 4 bowls
- Serving size: 1 bowl
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Delicate vermicelli noodles make a great base for showcasing seasonal produce, especially in the warmer months when you want a light but comforting meal that incorporates all your farmers market finds. In this tantalizing recipe, the chewy noodles are tossed with tender sautéed veggies and drizzled in a lip-smacking sauce that’s reminiscent of peanut satay. Creamy almond butter joins forces with umami-rich tamari, zesty citrus, and fragrant fresh ginger to create a dressing that’s tasty enough to eat by the spoonful. Sprinkle each serving with fresh cilantro and mint, and you’ve got an easy meal that’s bursting with vibrant ingredients and irresistible flavors.
This recipe is excerpted from Plant-Based Delicious, a brand-new cookbook by Ashley Madden, out June 2023. Learn more here.
For more satisfying noodle bowl recipes, check out these tasty ideas:
- Stir-Fried Udon Noodles with Mixed Vegetables
- Easy Curry Noodles with Veggies
- Vietnamese Noodle Bowls with Ginger-Lime Meatballs
- Vegan Soba Noodle Salad
Ingredients
- 1½ cups frozen shelled edamame
- 3 (1.8-oz) nests brown rice vermicelli
- ⅓ cup stirred unsalted almond butter
- 4 teaspoons white miso
- ½ cup fresh orange juice
- 3 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 1½ tablespoons reduced-sodium tamari
- 1 tablespoon pure maple syrup (optional)
- 2 cloves garlic, peeled and crushed
- 2 teaspoons grated fresh ginger
- 1½ teaspoons vinegar-based hot sauce, such as Frank's RedHot
- 3 cups small broccoli florets (no bigger than ½ inch)
- 1½ cups matchstick-cut carrots
- 1 red bell pepper, thinly sliced
- 1 cup thinly sliced red cabbage
- 1 cup loosely packed fresh cilantro leaves and tender stems, chopped
- 1 cup loosely packed fresh mint leaves, chopped
Instructions
- Bring a large pot of water to boiling. Reduce heat to low, add edamame, and simmer, uncovered, for 3 to 4 minutes. Remove the edamame with a slotted spoon and set aside.
- Add vermicelli to the same pot of water, and let them sit, fully submerged, for 5 minutes. Meanwhile, fill a large bowl with ice-cold water. After 5 minutes, scoop out and reserve ½ cup of the cooking liquid. Drain and rinse noodles, and place them in the ice water.
- For sauce, in a blender, combine the almond butter and the next 9 ingredients (through hot sauce). Add ¼ cup water, and blend until smooth. Set aside.
- Heat a large sauté pan over medium. Add the broccoli, carrots, bell pepper, and a few tablespoons of water to the pan. Saute 4 to 5 minutes, or until broccoli is bright green and fork-tender and the veggies are heated through. Add water, if needed, to prevent burning.
- Drain noodles again, and add them to the pan along with the edamame. Pour in the sauce and toss everything together with tongs. Use a fork to tease apart any noodles that are stuck together, adding some of the reserved hot cooking water if needed to loosen. Fold in the cabbage, cilantro, and mint. Divide pasta among 4 bowls and serve.
Per serving (1 bowl): 423 calories, 63 g carbohydrates, 15 g protein, 14 g total fat, 1.1 g saturated fat, 0 g cholesterol, 554 mg sodium, 9.2 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(5 from 2 votes)Is it possible to add an "Add to Meal Planner" button to this recipe? Thanks!
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