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Veggie Noodle Bowls with Cashew Ginger Dressing

Course Main
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings 4
Author Molly (Spices in My DNA)

Ingredients

  • For the BOWLS:
  • 8 oz. brown rice noodles
  • 1 red bell pepper, thinly sliced
  • 1 c. sliced cucumbers
  • 2 large carrots, cut into ribbons using a vegetable peeler, spiralized, or shredded carrots
  • 1/2 c. shelled edamame
  • 2 scallions, thinly sliced
  • 1 c. shredded red cabbage
  • few handfuls of spinach or kale, roughly chopped
  • 1/2 of a jalapeño, thinly sliced
  • chopped fresh cilantro
  • chopped fresh mint
  • 1 avocado, sliced
  • black sesame seeds for garnish
  • For the DRESSING:
  • 3/4 c. cashew butter (can use peanut butter too)
  • 1 T. freshly grated ginger
  • 1 clove garlic, minced
  • juice of 2 limes
  • 1 T. soy sauce
  • 1 tsp. sesame oil
  • 2 T. rice wine vinegar
  • 1/2 c. hot water

Instructions

  1. Cook the rice noodles according to package directions. Drain and rinse with cold water. Set aside.
  2. Make the dressing. In a medium bowl, combine the cashew butter, ginger, garlic, lime juice, soy sauce, sesame oil, and rice vinegar. Whisk to combine. Next add the hot water and whisk until the dressing comes together and is smooth and creamy.
  3. To assemble the bowls, place rice noodles into bowls and top with all the veggies, sprinkle with cilantro and mint, top with jalapeño and avocado slices, drizzle with dressing, and sprinkle with sesame seeds.