Hot or Cold Asian Noodle Bowl
1/2 cup natural nut butter (peanut, almond, cashew)
1 tablespoon tamari (may substitute with Braggs liquid aminos)
2 tablespoons rice wine vinegar
1/4 teaspoon cayenne powder
2-3 fresh garlic cloves (minced)
1 teaspoon fresh minced ginger
1/2 cup water
1 package of linguine noodles OR buckwheat noodles
1 tablespoon toasted sesame oil
1 large carrot (shredded)
1 red bell pepper (cut into thin julienne slices)
3-4 large green onion spears (diced)
Cook the linguine or buckwheat noodles according to packages directions, drain, rinse with cold water and drain again. Transfer noodles into a large mixing bowl, add in the 1 tablespoon of roasted sesame oil and toss to evenly coat.
In a separate mixing bowl, stir together the peanut butter, tamari (or liquid aminos), rice wine vinegar, cayenne, garlic, and ginger until well blended. Lastly, stir in the 1/2 cup of water along with the shredded carrots, bell pepper and green onions and stir to evenly distribute all ingredients. Pour this mixture into the bowl with the oil-tossed noodles and toss again to evenly coat and distribute ingredients.
Noodle bowl can be served warm, at room temperature or cold. If serving cold, place in the fridge for at least 1 hour before serving. Makes 3-4 servings.