Thai Inspired Cold Noodle Bowl

There’s nothing I love more than a cold noodle bowl. Talk about convenient! It takes only minutes to throw together and can be enjoyed straight out of the fridge!

This is a bright vibrant dish that can be easily adapted so that you can use any veg you have on hand and while I feature shrimp in this recipe, there are so many plant based alternatives that would be equally as delicious! Don’t worry, I’ll let you know some of my favourites.

Ok, lets talk SAUCE! Sauce is EVERYTHING, am I right?! This sauce is no exception. What I love about homemade sauces is that you know EXACTLY what’s in it! For me, that means using REAL food, no added refined sugar and NO compromising flavour. This sauce is not only perfect for THIS recipe but is a favourite for sauce sautéing everyday vegetables in and adding to grain bowls.

Recipe Notes

NOODLE OPTIONS | vermicelli, buckwheat, soba, zucchini noodles, daikon noodles

VEG ADDITIONS | shredded red cabbage, sautéed broccoli, riced cauliflower, snap peas, Bok Choy

PEANUT ALT | cashews, sesame seeds, toasted almonds

SAUCE ALT | tahini, almond butter, sunbutter

PROTEINS | chicken, salmon, tofu, meatless ground

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What You’ll Need

for the salad

• 1/2 lb rice noodles

• 3 medium king oyster mushrooms

• 1 lb shrimp, shelled and deveined

• 1/2 cup carrots, matchstick

• 1/2 cup edamame, shelled

• 1 cup cucumber, thinly sliced

• jalapeño, optional

• green onion, chopped

• 2 tbsp olive oil, divided

• 2 cloves garlic, minced

• 1/2 tsp chili flakes, optional

• sesame seeds, garnish

• cilantro, garnish optional

• lime wedge, garnish

for the sauce

• 1/4 cup smooth peanut butter

• 1/8 cup tamari

• 2 tbsp rice vinegar

• 2 tbsp sesame oil

• 1 tbsp honey

• 2 cloves garlic, minced

• 1 inch fresh ginger, grated

• juice from one lime

• 1/4 cup water, to thin it

The Steps

1. Prepare the noodles as per package directions. Remove from heat, drain and place in a large salad bowl.

2. Prepare the dressing. Add all ingredients to a small blender and blend until smooth and creamy. Alternatively, whisk until entirely incorporated.

3. Carefully slice the mushrooms in half lengthways. Lightly score a diagonal crisscross pattern into the cut side of the mushrooms. This will help the mushroom cook more evenly as well as allow the sauce better marinate.

4. Brush the scored side of the mushrooms with the prepared sauce.

5. Place a cast iron skillet over a medium high heat. Drizzle with 1 tbsp olive oil and place the mushrooms cut-side down. Brush the top with additional sauce. Cook for 3–5 minutes depending on the size of the mushroom, or until they turn golden colour. Flip and continue cooking for another 2-3 minutes, until tender. Remove from heat.

6. Bring another pan up to medium heat. Add 1 tbsp oil, garlic and chili flakes. Allow the chili flakes and garlic. to become fragrant, approximately 1 minute. Add the shrimp and toss to coat. Cook for approximately 3-5 minutes or until the shrimp turns from translucent to opaque. Season with salt and pepper and set aside.

7. To. the large salad bowl with the noodles, layer on the prepared vegetables — carrot, edamame, cucumber, king oyster mushroom, jalapeño (if using), and shrimp. Sprinkle with green onion, sesame seeds, and fresh lime. Drizzle with dressing and top with fresh cilantro. Serve.

8. This dish can be prepared ahead of time and place in the fridge to chill before serving.