Thai Almond Noodle Bowl + a Cookbook Giveaway!

Thai Almond Noodle Bowl + Oh She Glows Cookbook Giveaway | Veggie and the Beast

Words can’t even really express how excited I am about this post. I remember the first time I visited Angela Liddon’s beautiful, bountiful blog Oh She Glows – the photography, inventive recipes, and honest writing hooked me immediately. Angela has a unique way of making vegan food approachable and inviting to people of all diets, including the most enthusiastic carnivores (I should know – I live with one!).

Thai Almond Noodle Bowl + Oh She Glows Cookbook Giveaway | Veggie and the Beast

When Angela’s publishing company offered to send me a copy of her newly-published book, and asked me to give a copy away on my blog, it took everything in me to keep my professionalism and not write back “YES!!! OMG!!!” When the book arrived in the mail, I sat in bed and flipped through each colorful, drool-worthy page. Every couple minutes I’d yell at Ryan in the other room, “Ry, I want to make ALL THE THINGS…Ry, you HAVE to come see this…Ry, do you think Whole Foods is open at 11pm?”

Thai Almond Noodle Bowl + Oh She Glows Cookbook Giveaway | Veggie and the Beast

To give you an idea of the tastiness within this book, these are the top recipes I can hardly wait to create:

  • Quick & Easy Chana Masala
  • Crowd-Pleasing Tex Mex Casserole
  • Soul-Soothing African Peanut Stew
  • Creamy Vegetable Curry

Today, however, I’m going to share with you the very first recipe I made from the book: Empowered Noodle Bowl. Angela gives two sauce options in the book: Thai peanut and orange miso. In the recipe Angela lists peanut or almond butter in the ingredients. I only had almond butter on hand, and I was intrigued by the idea of Thai almond sauce, so I knew which one I had to try.

Thai Almond Noodle Bowl + Oh She Glows Cookbook Giveaway | Veggie and the Beast

The carrots, red bell pepper, edamame, and fresh cilantro give the bowl a mix of colors and textures. It’s bursting with flavor even before the sauce comes into play, but I could eat that rich almond butter sauce on everything, everyday. The toasted sesame oil and almond butter give the sauce a rich base, while the lime and tamari (aka gluten-free soy sauce) add some zing.

Thai Almond Noodle Bowl + Oh She Glows Cookbook Giveaway | Veggie and the Beast

I’ll be giving away one copy of The Oh She Glows Cookbook to one of you very lucky people! To enter the giveaway, simply leave a comment on this post before 5:00pm CST on Monday, April 7th.

**The contest is now closed. Thank you for commenting!**

empowered noodle bowl, two ways: thai peanut & orange-maple miso
 
Prep time
Cook time
Total time
 
[From The Oh She Glows Cookbook] Choosing between my Thai Peanut and Miso Ginger sauces felt like choosing a favorite child, so of course I had to include both of them in the book. It’s always fun to have options, don’t you think? The miso dressing is a great option if you’re looking for a nut-free noodle dressing, and the Thai peanut dressing is perfect if you are a big fan of creamy peanut or almond butter.
Author:
Recipe type: Vegan, Healthy, Gluten Free
Serves: 4
Ingredients
FOR THE THAI PEANUT SAUCE:
  • 1 large clove garlic
  • 2 tablespoons (30 mL) toasted sesame oil
  • 3 tablespoons (45 mL) natural smooth peanut butter or almond butter
  • 2 teaspoons (10 mL) grated fresh ginger (optional)
  • 3 tablespoons (45 mL) fresh lime juice, plus more as needed
  • 2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari
  • 1 to 2 teaspoons (5 to 10 mL) granulated sugar
FOR THE ORANGE-MAPLE MISO DRESSING:
  • 3 tablespoons (45 mL) light miso
  • 2 tablespoons (30 mL) rice vinegar
  • 1 tablespoon (15 mL) toasted sesame oil
  • 1 tablespoon (15 mL) tahini
  • 1⁄4 cup (60 mL) fresh orange juice
  • 1 teaspoon (5 mL) maple syrup
FOR THE SALAD:
  • 4 ounces (115 g) gluten-free soba (buckwheat) noodles
  • Extra-virgin olive oil, for the noodles
  • 1 (16-ounce/454-g) bag frozen shelled edamame, thawed
  • 1 red bell pepper, diced
  • 1⁄2 seedless (English) cucumber, diced
  • 1 carrot, julienned
  • 4 green onions, chopped, plus more for serving
  • 1⁄4 cup (60 mL) fresh cilantro leaves, chopped
  • Sesame seeds, for serving
Instructions
  1. Make the Thai Peanut Sauce: In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2 to 3 tablespoons (30–45 mL) water. Process until combined.
  2. OR, Make the Orange-Maple Miso Dressing: In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined.
  3. Make the Salad: Cook the soba noodles according to the instructions on the package. Be sure not to overcook them—they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).
  4. Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.
  5. Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
  6. Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.
Notes
Tips: For a soy-free Thai Peanut Sauce, replace the tamari with coconut aminos. To make this dish completely soy-free, omit the edamame as well.

If you need a soy-free and gluten-free miso, look for chickpea miso. My go-to brand is South River Miso and it’s absolutely lovely in this sauce.

For a raw version, serve this noodle bowl with spiralized or julienned zucchini, instead of the soba noodles.

Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.

 

You Might Also Like...

Comments

  1. says

    Hi Katie! I just started following your blog and I love everything about it! Your recipes (and by the looks of it, Angela’s recipes too) are the perfect balance between easy and healthy that I’ve been looking for. I also adore the artistic pictures that mix in a whole lot of fun. Keep up the fabulous work!

  2. says

    I *love* the Oh She Glows creamy avocado pasta sauce and I’m SUPER intrigued by a Thai almond sauce — I’m adding this recipe to the “must try” list, thanks for sharing!
    P.S. My husband no longer feels the need to read through new cookbooks we get because I provide a running commentary for every single page. “Ooooh, look at this miso salmon! OMG, check out these gorgeous lemon green beans…” etc. It’s hard to contain the excitement!!! =)

  3. Katherine B says

    Yum!! This reminds me of a really great veggie and soba noodle bowl I made from Cookie + Kate’s blog. I’d LOVE to try the almond butter version! Beautiful :)

  4. Alyssa Dunkel says

    This looks delicious, I’m all about the Thai peanut sauce! I’m also a meat loving carnivore but I would love this too!

  5. Carol Hines says

    This looks delish! I have been a vegetarian for 5 years and my husband decided to try it last August to see if he felt better … So far he has stuck with it. I have made several of you recipes ans he has been impressed with their flavor, and he is hard to please! I will surely try the Orange-Miso sauce and look forward to other recipes :)

  6. Lori says

    Oooooh! I wanna win! Raising three kids who love their veggies. Always looking for new ideas. Thx for giveaway.

  7. jordanyounger1 says

    This almond noodle bowl sounds freakishly to die for… and I am also a HUGE Oh She Glows fan– this cookbook is the bee’s knees. Love Angela. Gorgeous food photos!!

    Xo

    Jordan @ The Blonde Vegan

  8. says

    The dish looks so gorgeous! You can see all the green, red, orange, and it complements the noodles very well. I MUST try this recipe–like all the other ones on your blog!

  9. Rachael says

    Oooh, thanks for letting me know about another blog to check out, and another cookbook to add to my collection!

  10. says

    YUM! I love your photo with the sauce drizzling onto the salad. Absolutely stunning! I can’t wait to give this a try soon – the almond sauce sounds to die for

  11. emmabritton says

    made the peanut butter version and added some chicken for my boyfriend–it was delicious, and i think it would be even better veg-only!

Trackbacks

Leave a Comment!