Saucy, brothy, and packed filled with contemporary veggies, these Thai-inspired noodle bowls are every part you need in a satisfying plant-based meal. Bok choy and carrots are simmered in veggie inventory till tender after which mixed with chewy brown rice noodles and hearty edamame. A home made Peanut Sauce is drizzled over the jumble to swirl finger-licking taste into each chunk, and a garnish of lime-infused herbs ties every part collectively. Add some roasted peanuts on prime for a tasty crunch, a number of Thai chiles for warmth, after which dig into this scrumptious gluten-free noodle bowl!
Tip: Most rice noodles are gluten-free, but when gluten is a matter, go for a model of brown rice noodles which can be licensed gluten-free.
For extra inspiration, try these tasty concepts:
- Tofu Shirataki Noodles with Lentils, Inexperienced Beans, and Tomatoes
- Tropical Soba Noodle Bowls
- Cucumber and Glass Noodle Salad
- Rice Vermicelli Bowls with Bok Choy and Adzuki Beans
- 1½ cups low-sodium vegetable broth
- 2 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 tablespoon pure maple syrup
- 5 teaspoons minced garlic
- 5 teaspoons grated contemporary ginger
- ¼ teaspoon crushed crimson pepper
- ½ cup chopped onion
- 1 to 1¼ lb. child bok choy, quartered
- 1 cup thinly bias-sliced carrots
- 6 oz. dry brown rice noodles (see tip in recipe intro)
- 1 cup contemporary or frozen shelled edamame
- 1 cup snow peas, slivered
- 1 cup contemporary sprouts (elective)
- ½ cup sliced scallions
- ¼ cup chopped contemporary mint leaves
- ¼ cup chopped contemporary cilantro
- 2 tablespoons unsalted dry-roasted peanuts, finely chopped
- 1 teaspoon lime zest
- Lime wedges
- Thai chiles
Directions
- For Peanut Sauce, in a small bowl whisk collectively ½ cup broth, the peanut butter, lime juice, maple syrup, 2 teaspoons ginger, 2 teaspoons garlic, and the crimson pepper flakes. Cowl and chill till able to serve.
- In a big skillet cook dinner onion, remaining garlic, and remaining ginger over medium 2 to three minutes, stirring sometimes and including the remaining broth, 1 to 2 tablespoons at a time, as wanted to stop sticking. Add bok choy, carrots, and sufficient. broth to cowl the underside of the skillet. Cowl skillet; steam bok choy and carrots 5 minutes or till tender.
- In the meantime, cook dinner noodles in keeping with bundle instructions, including edamame and snow peas the final 1 minute of cooking. Drain nicely. Add sprouts (if utilizing), scallions, mint, and a couple of tablespoons of the cilantro.
- In a small bowl mix the remaining 2 tablespoons cilantro, the peanuts, and lime zest.
- Divide bok choy, carrots, and cooking liquid amongst shallow bowls, arranging the greens on one facet of every bowl. Place noodles on the opposite facet of every bowl. Drizzle with Peanut Sauce and sprinkle with peanut combination. Serve with lime wedges and Thai chiles.
The submit Gluten-Free Thai Noodle Bowls with Bok Choy and Peanut Sauce appeared first on Forks Over Knives.
