6 oz soba noodles
1 block Tempeh, drained and cubed
1 red bell pepper, sliced
1 cup broccoli
1 small bok choy, chopped
1/2 cup snow peas or snap peas
1/4 small purple cabbage, shredded
1 large carrot, sliced
1 green onion, sliced
2 tsp minced ginger
2 tsp minced garlic
1/2 cup peanut butter
2 tablespoons sesame oil
1/4 cup GF low sodium tamari/ soy sauce
1 teaspoon agave
1 tsp crushed red pepper or garlic chili sauce
2 cloves crushed garlic, minced
1 lime, juiced
Bring a large pot of water to a boil. Add noodles and cook according to package instructions. While water is boiling, Prepare all veggies. Saute all veggies with garlic, ginger, and sesame oil. Cook veggies until tender but still slightly crunchy.
Then make the peanut dressing by thoroughly mixing peanut butter, sesame oil, tamari/soy sauce, garlic, juice of 1 lime, agave, red pepper flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.
When noodles are cooked, drained, and then rinse in cold water until noodles are cool.
Assemble bowls by placing noodles in bowl, piling on veggies after. Garnish with sesame seeds and serve with peanut dressing.
The Whole Health Cookbook takes the power of Whole Health Club, the world's first gym with an onsite teaching kitchen, and puts that power in your hands.
Do you want to kickstart your fitness journey, but not quite ready to commit just yet? Well the 21 day challenge is the perfect way to try us out! You even have the option to have a 1-on-1 coach guide you through it!Book a Kick Off Meeting