Empowered noodle bowl with Thai peanut sauce from The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out (page 153) by Angela Liddon

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Notes about this recipe

  • Eat Your Books

    Can substitute spiralized zucchini for gluten-free soba noodles, almond butter for natural peanut butter, and coconut aminos for tamari.

  • ksambogna on August 20, 2019

    Thai Peanut Sauce can easily be made low FODMAP by eliminating the garlic and using a garlic infused oil. This dressing is good on other dishes, e.g. Vietnamese Summer Rolls (rice paper rolls filled with vermicelli, lettuce, carrots, cucumber, protein, fresh herbs)

  • pennyvr on September 13, 2014

    The dressing is delicious. The serves looked small so I added some chinese cabbage (wombok).

  • imaluckyducky on May 10, 2014

    Pg 153. 4 out of 5 stars.The combination of all the veggies and beans with the sauce and noodles is extremely satisfying and, although it does not look it, is quite filling. Recipe says it's serves 4, and I must be adding more ingredients than necessary because I would say it easily makes enough to serve 6 as a main. Soba noodles may not be the best noodle for this dish, as they seem flimsy and overly squishy (no matter how quickly I cooked them) when eaten with a forkful of veggies. The Thai peanut sauce is very nice, although mellows out as the salad becomes watery with time. This was remedied by making some more peanut sauce and bringing some on the side when having this noodle bowl for lunch the next day. May make again, but fiddle with the recipe some.

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