Use Your Noodle

How to cook (and carb) your way to ultimate bridal inner beauty? Writer Liz Moody of Sprouted Routes on a yummy DIY noodle dish fit for a Stone Fox Bride. 
Ok. Healthy peanut noodles: what's the deal? I love this dish for a healthy, happy bride because it contains so many beautifying ingredients.  The carrot and bell pepper contain Vitamin C and A that help your body produce collagen, resulting in super glowing skin.  The nut butter (I like almonds) is packed with good fats and Vitamin E, which you can also use topically to keep your skin nourished in the months leading up to the big day.  The fiber and good fat will help with your digestion and clear out the toxins that clog your digestive system, so you'll be bloat-free, flat-bellied and feeling amazing. Plus buckwheat helps your body find its way to an alkaline state. Cilantro is also incredibly chelating and edamame is packed with protein. Plus, it's got tons of immune-boosting ingredients like anti-viral and anti-bacterial garlic, to keep you feeling your best all season long.
Can you add other vegetables depending on the time of year? Yes! You can use literally use any vegetables you want - it's one of my favorite things about this recipe!  I love kohlrabi, green beans, peas, broccoli, cauliflower and more. Sometimes, I even just make the sauce and use it as a dip for crudite.  
Yum! Can you scale this recipe to serve to your bridesmaids during a pre-game bachelorette party? Yes, the recipe serves two, so just multiply up depending on how many girls you have coming!  Better yet, just make a big batch of the sauce and have them bring their favorite veg over for a make-your-own-bowl DIY fest. 

•  8 ounces buckwheat soba noodles (I used black rice noodles and they worked equally well - use what you can find, but check that it contains only buckwheat if you're gluten free, as some companies mix buckwheat and wheat together)
•  1 teaspoon dark sesame oil
•  3/4 cup shelled edamame (if using frozen edamame, thaw according to package directions)
•  3/4 cup shredded carrots
•  1 small red bell pepper, seeded and thinly sliced
•  3 scallions, white and light green parts only, thinly sliced
•  1/4 cup fresh cilantro leaves, finely chopped
For The Sauce
•  1/4 chunky peanut butter or nut butter of choice (look for one with only one ingredient - nuts!)
•  Juice of 1 lime
•  2 tablespoons low-sodium soy sauce
•  1 tablespoon dark sesame oil
•  1 tablespoon Sriracha
•  1 tablespoon honey
•  1 garlic clove, grated or finely minced
•  1 to 2 tablespoons warm water

1.  Bring a large pot of water to a boil. When boiling add the soba noodles and cook for 4 to 5 minutes or just until tender. Drain the noodles immediately and rinse them well with cold water to keep them from sticking together. Transfer to a large bowl and add the sesame oil. Toss gently to coat.
2.  In a medium bowl, whisk together all the ingredients for the sauce except the water. Add the water, 1 teaspoon at a time, until the sauce is smooth and pourable.
3.  Add the sauce to the noodles and toss gently to coat. Add vegetables and toss again.
4.  Serve the noodles warm, at room temperature, or cold, garnished with cilantro.