Hi I’m Courtney, one of the first year members of the Real Food Collaborative.
This week I have been enjoying thai inspired dishes with the veggies from our very own subscription program. My absolute favorite is this Peanut Noodle Bowl. The delicious sauce and versatility of the dish makes this one of my favorite recipes. In the recipe I included broccoli, snap peas, and radishes because I had them on hand this week, but you can use any veggies you have. This bowl is delicious hot or cold and is perfect for taking on the go. Including the spiralized veggies is a great way to add some texture to your noodle bowl and helps make your veggies even more exciting. Another benefit of this easy noodle bowl is that it can be made in a dorm room. All that needs to be cooked is the udon noodles and as long as you can boil water you can make this bowl.
Try it out with this week’s veggies and let us know what you think!
Thai Noodle Bowl
1 package udon noodles
1 zucchini spiralized
1 carrot spiralized
¼ head of broccoli
Handful of snap peas
Green onion - for garnish
Thai Peanut Sauce (adapted from Yummy Mummy Kitchen)
2 tbsp peanut butter
½ tsp garlic
½ tsp ginger
1 tsp soy sauce
¼ tsp maple syrup
Squirt of sriracha - add as much or as little as you want for spiciness
½ tsp apple cider vinegar
Add water to thin out the sauce to your desired consistency
Cook udon noodles according to package directions
Cut the broccoli and snap peas into bite sized pieces and slice the radishes
Add udon noodles, spiralized zucchini, spiralized carrot, broccoli, and peas to a bowl
Top with Thai Peanut Sauce and garnish with green onions and radishes
Enjoy hot or cold!