I mentioned in a post earlier this week that Sam and I had a noodle craving that lead us to create our own noodle bar for dinner. We whipped up a variety of fresh toppings, mixed up our own sauces, and had two varieties of healthy noodles to choose from. For this recipe I’m going to detail what we made but you can mix and match your own favorite ingredients to make countless variations. I’m using shiitake and kelp noodles because they are very low in calories, but you can use rice noodles or any other type you like.
Fresh herbs – Mint, Basil, Cilantro, Green onion
Peanut butter + Peanuts
Rice wine vinegar
Start by cooking noodles according to instruction on the packaging. While the noodles cook begin to assemble your toppings. Shell the edamame, and shred the cabbage. Finely chop the green onion, jalapeño and cilantro. If you have one, use a spiralizer to cut the carrot into thin strips. Chop the radishes and cucumber into bite sized pieces, toss together with a splash of rice wine vinegar and top with a sprinkle of cilantro. Thinly slice your tofu and cut your limes into wedges. The final step is to assemble your sauces. For the peanut sauce blend 1 cup of peanut butter, with 2 tbsp of soy sauce, 2 tbsp rice wine vinegar, roughly chopped and seeded jalapeño pepper, and a little water depending on how thick you want the sauce. For the second sauce I combined sesame oil, with rice wine vinegar, soy sauce, and a touch of hoisin sauce to taste. When serving I put out extra sesame oil, rice wine vinegar, and soy sauce to add to the noodle dishes as needed. I put everything out on the table and we spent the evening trying different flavor combinations. The best part is that because we were using shiitake and kelp noodles as well as fresh veggie toppings, our bowls were virtually guilt free.