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Thai Veggie Noodle Bowl

by Jerry James Stone Leave a Comment

Eating healthy never looked more beautiful than this Chilled Thai Veggie Noodle Bowl, right? Gorgeous, bursting with both flavor and color, and totally guilt free!

Chilled Thai Veggie Noodle Bowl

Combine 3 tablespoons rice vinegar, 3 tablespoons soy sauce, and 2 tablespoons brown sugar in a large mixing bowl; mix until sugar has dissolved.

Add in 1/3 cup peanut butter, 1/4 cup sesame oil, 2 tablespoons honey or agave, 1 teaspoon salt, and 1/4 teaspoon red pepper flakes. Mix to combine.

Add the contents of 1 bag of Decaf Ginger Lemon Tea, and mix well. This dressing is delicious right out of the gate but it gets better with time, as the tea infuses it.

Chilled Thai Veggie Noodle Bowl Dressing

Spiralize a small beet, a carrot, and a zucchini. How beautiful are these ingredients? Eating healthy is always so pretty.

Chilled Thai Veggie Noodle Bowl Ingredients

Toss the spiralized veggies with the dressing, until they are coated to your liking. Now, here is a pro tip: Unless you want everything to turn pink, you may want to keep the beets separate for this step.

Divide the dressed veggie noodles between two salad bowls. Top with sliced avocado, chopped cilantro, crushed peanuts, and a lime wedge.

Chilled Thai Veggie Noodle Bowl

Enjoy!

Chilled Thai Veggie Noodle Bowl
 
Print
Author: Jerry James Stone
Ingredients
  • ⅓ cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • ¼ cup sesame oil
  • 3 tablespoon soy sauce
  • 2 tablespoons honey or agave
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 bag Numi Decaf Ginger Lemon
  • 1 small red beet
  • 1 carrot
  • 1 zucchini
  • Lime wedge
  • Avocado
  • 1 tablespoon chopped cilantro
  • 1 tablespoon crushed peanuts
Instructions
  1. Combine 3 tablespoons rice vinegar, 3 tablespoons soy sauce, and 2 tablespoons brown sugar in a large mixing bowl; mix until sugar has dissolved.
  2. Add in ⅓ cup peanut butter, ¼ cup sesame oil, 2 tablespoons honey, 1 teaspoon salt, and ¼ teaspoon red pepper flakes. Mix to combine.
  3. Add the contents of 1 bag of Decaf Ginger Lemon Tea, and mix well. This dressing is delicious right out of the gate but it gets better with time, as the tea infuses it.
  4. Spiralize a small beet, a carrot, and a zucchini. How beautiful are these ingredients? Eating healthy is always so pretty.
  5. Toss the spiralized veggies with the dressing, until they are coated to your liking. Now, here is a pro tip: Unless you want everything to turn pink, you may want to keep the beets separate for this step.
  6. Divide the dressed veggie noodles between two salad bowls. Top with sliced avocado, chopped cilantro, crushed peanuts, and a lime wedge.
3.5.3226

Jerry James Stone

About Jerry James Stone

Jerry James Stone is a cookbook author, recipe developer, and the main guy behind the vegetarian and vegan blog JerryJamesStone.com. He's developed recipes for Whole Foods and even won a Shorty Award for his environmental advocacy on Twitter.

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🌱 Why do grades of tea matter? The larger the leaf, the greater its surface area for steeping and the more complex the infusion. Numi uses only hand-plucked, fuller leaf quality tea for a pure taste that balances depth and nuance. Many bagged teas are machine-picked and use low-quality fannings and dust. Smaller grades release tannins more quickly, leading to a dark, bitter-tasting cup. Wake up with fuller leaf teas that steep slowly and evenly, delivering a smooth, rich flavor. When you drink our tea, you’ll immediately taste the difference. ☕️ Find our Breakfast Blend and over 40 delicious organic blends on our Amazon store. Link in bio.

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