You might think that a noodle bowl has to include a steaming hot broth and vegetables that have been simmering until tender, but this particular preparation includes neither of those things. In fact, the summer noodle bowls recipe here is the perfect cooling anecdote to a summer day, and is composed almost entirely of raw ingredients.
Cooling summer noodle bowls recipe (serves 2)
The sauce is made in a blender, which means no stovetop cooking required! Add to that a base of almond butter that’s enhanced by ginger, hot pepper, and turmeric, all of which boast anti-inflammatory properties. The finished summer noodle bowls recipe is topped off with a hearty handful of chopped fresh basil and mint. Mint has been referred to as an “herbal aspirin” as it contains a compound that helps to both prevent muscle spasms and alleviate pain.
For the sauce:
- ½ cup almond butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 small garlic clove, chopped
- ½ teaspoon fresh ginger, minced
- 1 teaspoon fresh lime juice
- ¼ cup cold water
- Pinch of red pepper flakes
- Pinch of ground turmeric (optional)
For the noodle bowls:
- 1 package thin rice noodles, rinsed in warm water
- 1 carrot, cut into thin strips
- 1 small cucumber, cut into thin strips
- Red and green cabbage (as much or as little as you like!), shredded
- 3-4 stems fresh basil, chopped
- 3-4 stems fresh mint, chopped
- Place all of the sauce ingredients in a blender or a food processor. Pulse until smooth.
- Pour half of the sauce into one bowl, and the other half into another. Top with the noodles and vegetables, and sprinkle with the herbs. To eat: mix all of the ingredients together!
Would you make this summer noodle bowls recipe?