Thai Noodle Bowl

For the Thai Peanut Sauce:

1 large clove garlic

2 tablespoons (30 mL) toasted sesame oil

3 tablespoons (45 mL) natural smooth peanut butter or almond butter

2 teaspoons (10 mL) grated fresh ginger (optional)

3 tablespoons (45 mL) fresh lime juice, plus more as needed

2 tablespoons (37 mL) low-sodium soy sauce

For the Salad:

4 ounces (115 g) gluten-free soba (buckwheat) noodles or vermacilli 

Extra-virgin olive oil, for the noodles

1 (16-ounce/454-g) bag frozen shelled edamame, thawed

1 red bell pepper, diced

1/2 seedless (English) cucumber, diced

1 carrot, julienned

4 green onions, chopped, plus more for serving

1/4 cup (60 mL) fresh cilantro leaves, chopped

Sesame seeds, for serving
Make the Thai Peanut Sauce:

In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, soy sauce, and 2 to 3 tablespoons (30–45 mL) water. Process until combined.


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