Vegan Noodle & Veggie Bowl
I bought that giant box of microwavable edamame from Costco a long time ago. In case of emergencies. And that never happened. Until now. A lot of you have told me you also have these in your freezer...so let’s pull them out and get cooking. They are amazing in poke bowls, noodle and grain bowls - and super simple.
Turns out these little green gems are an easy addition to a meal and are a great source of vegan protein and fiber. And a half cup of the beans (no shells) are low FODMAP friendly.
Want some more veggie magic? Add extra vegetables like sprouts, broccoli, or peas. Want some extra non-veggie protein? Add a poached egg or shrimp.
Probiotic food: Nothing...but serving it with a nice bowl of miso soup would be great!
Prebiotic food: Edamame & garlic!
Servings: 2
IBS-low FODMAP friendly? You would need to remove the garlic - but feel free to add a drizzle of garlic infused olive oil or top with green onion tops!
IBD-AID friendly? Take out the noodles and swap with cooked oats or barley. Puree or mash your edamame (phase 2) or swap for tofu and switch up the maple syrup for a probiotic punch of raw honey! For the peanuts, I’d suggest making a sauce with the tamari, honey & peanut butter rather than chopped peanuts unless you’re in phase 3.
Reflux friendly? Garlic can be aggravating - use caution!
Ingredients:
4 ozs Rice Noodles (or other noodles or rice)
2 tbsp Tamari or soy sauce
1 1/2 tsp Maple Syrup or honey
1 tbsp Lime Juice
1 Garlic (clove, minced)
1/4 cup Water
½ Red Bell Pepper (sliced)
1/3 cup Frozen Edamame (thawed) or microwaved as per directions
2 tbsp Raw Peanuts (chopped)
1/4 cup Cilantro (chopped, optional)
Directions:
Cook the pasta according to the directions on the package. Once the pasta is cooked and strained, run cold water over the pasta to prevent from over-cooking. Add back to the pot.
While the pasta cooks, in a small pot over medium-low heat add the tamari, maple syrup, lime juice, garlic and water. Bring to a low boil. Add the pepper and edamame (if frozen) and cook for 3 to 5 minutes, until cooked through.
Pour the sauce and edamame mixture over the pasta and toss to combine. Serve with chopped peanuts and cilantro on top. Enjoy!