This raw noodle bowl has been my dinner for the past five nights straight. I am a teeeeeny tiiiiiiiiny bit IN LOVE with it in a major way. It is the summer version of bowl food. You know, the kind of belly hugging food that is all warm and roasted in the winter and then thrown in a bowl and covered with a jaw dropping delicious sauce? Like this, and this.
And boy oh boy, do I love some bowl food! However, in the summer when my house is approaching the temperature of an inferno, turning on the oven and standing over a hot sauté pan, is just too much to bear! My love for food is deep, but a girl can only take so much!
And so we are left with a giant hole in our hearts and stomachs where our beloved bowl food should be.
Until this recipe. Where no cook noodles meets creamy sauce, and crisp veggies. It is the same basic concept of the winter bowl, a comforting starch, veggies galore, and then a killer sauce to bring it all together, but the summer bowl is light and crisp and most importantly, no cook!
We rely on our pal, kelp noodles, to keep this dish raw, but add in some belly satisfying substance. They are clear thin noodles that require no cooking. You just open the bag, soak them in warm water for a few minutes, rinse and drain. Done and ready to eat.
I purchase kelp noodles online or at my local health food store. If you can’t find kelp noodles, swap them out for some cooked cellophane noodles, or zucchini noodles to keep this dish raw.
Kelp noodles are made from, well… KELP!
Kelp is a sea vegetable that grows in shallow ocean areas. But one thing is for certain, these noodles do not taste like the sea. They are nearly tasteless, making them the perfect base to absorb our sauce.
Speaking of sauce, let me introduce you to this beautiful condiment. It is creamy, nutty, yet bright and fresh from the citrus juice. It comes together in 2 minutes FLAT and I will probably be eating it for the rest of my life. Okay, I will definitely be eating it for the rest of my life.
Add to alllllllll that goodness, crisp vegetables in the form of carrots, bell peppers, peas, and green apples. Yes, apples, friends. They add a great crispness, plus a sweet-tart flavor that pairs so well with the nutty sauce.
Then, take a BIG handful of herbs and throw ‘em in. They are single handily responsible for taking this dish over the top! Don’t be shy. They add freshness, flavor, and generally make everything right in the world.
Reason 10,001 that I am head over heels for this noodle bowl: It is SO easy. Like 10 minutes easy, guys. As you chop your veggies, you soak your noodles (while patting yourself on the back for multitasking). Then, you whisk together your sauce and toss it with the noodles and veggies.
No turning on the stove. No preheating the oven. We won’t even mess with the barbecue for this one. Just chopping and tossing your way to bowl food perfection.
- For the dressing:
- ⅓ cup almond butter
- 2 tablespoons apple cider vinegar
- 1 lime, juiced
- ½ orange, juiced
- 2 tablespoons honey
- ¼ cup sliced scallion greens
- 1 clove garlic, minced
- 1 teaspoon minced ginger
For the noodles:
- 1 bag kelp noodles
- 1 bell pepper, cut into thin strips
- 1 cup shredded carrots
- 1 green apple, cut into thin strips
- ⅓ cup fresh peas
- ¼ cup chopped cilantro
- 2 tablespoons chopped mint
- Toasted nori, crumbled
- Add the kelp noodles to a large bowl. Cover with warm water and let sit for 10 minutes.
- While the noodles are soaking, whisk together all of the dressing ingredients.
- Drain the noodles, and shake off all the excess moisture. Add back into the bowl. Add in the bell pepper, carrots, apple, peas, cilantro and mint.
- Add in the dressing and toss to combine.Serve, topped with toasted nori if desired.