Recipe: Edamame Noodle Bowl with Peanut Sauce
The quick-cook rice noodles featured in this recipe are easy to prepare and gentle on the gut.
Edamame provides fiber and protein, while carrots and cucumbers deliver a satisfying crunch. It all gets topped off with a delicious drizzle of peanut sauce.
This recipe is GERD-friendly, dairy-free, gluten-free, and vegetarian.
Makes 4 servings
What you’ll need
Noodle Bowl
- 6 oz. (180g) vermicelli rice noodles
- 2 ⅔ cups frozen edamame
- 4 medium carrots
- 2 medium English cucumbers
- 2 green onions (green part only, optional)
Dressing
- ½ cup peanut butter
- 4 tsp tamari
- ¼ cup warm water
- ½ tsp ground ginger
- 4 tsp honey
Directions
1. Cook the rice noodles and edamame according to the instructions on the packet and allow to cool.
2. Peel the carrots and julienne or create carrot ribbons using a vegetable peeler. Repeat with the cucumbers.
3. Assemble the noodles, edamame, carrots, and cucumber in 4 serving bowls.
4. Whisk together the dressing ingredients and divide into 4 portions. Pour the dressing over the noodle bowls immediately before serving. Garnish with thinly sliced green onions.
Note: For a low FODMAP version, limit cucumber and edamame to ½ cup per serving, and swap honey for maple syrup.
Recipe developed by:
Edwina Clark, MS, RD, CSSD, Registered Dietitian and Recipe Developer
Reviewed by:
Paige Myers, MS, RD, LD, Registered Dietitian at Oshi Health
Based on 1 Review(s)
