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Almond Butter Buckwheat Noodle Bowl

Course Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 people

Ingredients

SALAD

  • 1 package Buckwheat Noodles
  • Avocado Oil for noodles
  • 2 Zucchini’s Spiralized zoodles
  • 1 bag frozen shelled non GMO edamame thawed
  • 1 red bell pepper sliced thinly
  • 1 cup shredded carrots
  • 2 green onions chopped (optional)
  • 1/2 Cup fresh cilantro leaves chopped
  • Sesame seeds

ALMOND BUTTER DRESSING

  • 1 large clove garlic
  • 1 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 3 tbsp Almond Butter I use Raw but use what you have Can also use Sunflower butter or Peanut butter
  • 2 teaspoons grated fresh ginger
  • 3 tbsp lime juice i use juice of 2 juicy limes or 3 less juicy
  • 3 tbsp Low sodium/ GF tamari or Coconut aminos
  • 1 tbsp Raw honey

Instructions

  • Bring a pot of water to boil, once boiling add in a little avocado oil and then add in buckwheat noodles. (This will help them not stick together) cook about 6-7 mins.. don’t over cook. Once cooked strain and run under cold water.
  • While buckwheat noodles are cooking, cook zoodles in a separate pan with a little avocado oil. This should take 3-4 mins
  • In a blender or NutriBullet combine all the dressing ingredients and blend until smooth and creamy. I often add a little water if it's too thick.
  • Combine Buckwheat noodles, zoodles, and the other vegetables/ ingredients for the salad... i add in the cilantro and sesame seeds all at same time but you can set some aside to use as a garnish if you’re fancy like that.
  • Top with Almond butter dressing, toss add a little extra sesame seeds and enjoy!

Notes

You can also add tofu, chicken, extra greens, whatever you like! Let me know how you like this and what additions you add to it!