Fresh Noodle Bowl
CALORIES: 450
PREP: 10 minutes
COOK: 5 minutes
Ingredients
| 8 oz | dried rice noodles |
|---|---|
| 3 tbsp | smooth natural almond butter |
| 3 tbsp | avocado oil |
| 2 tbsp | soy sauce |
| 2 tbsp | agave syrup |
| 1 tbsp | rice vinegar |
| 1 | lime, juice |
| 1 tsp | grated fresh ginger |
| 1 | garlic clove, grated |
| 2 | carrots, peeled and julienned |
| 1 | English cucumber, seeded and thinly sliced |
| 1 | shallot, thinly sliced |
| 3 | green onions, thinly sliced |
| 1/4 cup | fresh mint leaves |
| 1/4 cup | fresh cilantro leaves |
| 1/4 cup | fresh basil leaves |
| 2 tbsp | chopped almonds |
Directions
In a large pot of boiling water, cook the rice noodles according to package directions. Once cooked, drain the noodles and rinse them under cold water. Transfer the noodles to a serving bowl.
In a small bowl, whisk together the almond butter, avocado oil, soy sauce, agave, rice vinegar, and lime juice. Stir in the ginger and garlic. Pour the dressing over the noodles. Top the noodles with the carrots, cucumber, shallot, and green onion. Add the mint, cilantro, and basil. Finish the salad with the almonds.
Serve immediately or store in the refrigerator for up to 5 days.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 450 |
| Total Fat (g) | 19 |
| Saturated fat (g) | 2 |
| Sodium (mg) | 480 |
| Total Carbohydrate (g) | 69 |
| Dietary Fiber (g) | 3 |
| Total Sugars (g) | 12 |
| Added Sugars (g) | 7 |
| Protein (g) | 5 |
| Calcium (mg) | 104 |
| Iron (mg) | 2 |
| Potassium (mg) | 351 |
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