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–+ servings
Prep Time15 minutes
Cook Time10 minutes
Print Recipe

Thai Noodle Bowl with Edamame, Lime, and Spiralized Zucchini

Course: Main Course, Salad
Cuisine: Thai, Vegan
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.