There’s just something about noodle bowls that I cannot get enough of.
Whenever I’m creating my weekly meal plan (a must before I head to the grocery store!), a noodle bowl often comes to my mind as a regular craving! I love one-pot style suppers that have everything you need for a healthy meal all rolled into one tasty dish! It’s much easier to get more fresh veggies in your diet as well when it’s worked right into your main recipe, vs relying on having the time and energy to always make a salad with dinner. Plus, it’s easy to make enough for leftovers so you’ll have a nutritious and tasty lunch for work tomorrow too!
The other great thing about noodle bowls is their versatility. I used red bell pepper, broccoli and shiitake mushrooms in my bowls, but the sky is really the limit on the variety of veggies you could use. Think snow peas, carrots, bok choy…They’re a great meal idea for when you need to clean out your fridge!
I chose to go meat-free for this noodle bowl because I wanted to include some edamame beans as my protein and for a little extra fibre, but any sort of protein could be swapped in (chicken, pork strips, or even egg like in a pad thai!) But if you are trying to focus more on plant-based eating, I’d highly recommend giving edamame a try! I buy them in frozen bags and they’re ridiculously easy to throw into almost any recipe.
So, be sure to add my Spicy Peanut Noodle bowls to your meal plan this week. I guarantee they’ll be making it into the regular supper rotation in no time!
Spicy Peanut Noodle Bowls
Makes 4 servings
Prep time: 30 minutes
- 1- 250g package dry rice noodles
- 2 red bell peppers, sliced into strips
- 2 broccoli crowns, cut into bite-sized pieces
- 10 shiitake mushrooms, sliced into strips
- 1.5 cups frozen edamame beans
- 1 tbsp canola or olive oil
- 1/2 cup natural peanut butter
- 1/2 cup sodium-reduced soya sauce
- 2 tbsp sriracha sauce (adjust this depending on how much heat you like!)
1. Heat oil over medium heat in a large frying pan, add broccoli and edamame. Cook 3-4 minutes, then add bell pepper and mushrooms.
2. As the vegetables cook, prepare the sauce by whisking together the peanut butter, soya sauce, and sriracha sauce.
3. When the vegetables are cooked through, prepare rice noodles according to package directions (if you cook them too early and let them sit they tend to get very stuck together)
4. Once noodles and vegetables are cooked, combine together with sauce and toss until everything is evenly coated.
5. Enjoy! And, if you try this recipe be sure to let me know in the comments how it turned out!
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