- 8 ounces dried udon style noodles
- 9 ounces bean sprouts
- 2 cup frozen edamame, thawed
- 1 cup thai basil pesto
- 2 cups halved cherry tomatoes
- 6 ounces shredded napa cabbage, about 4 cups
- 1/2 cup crushed peanuts
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Prepare noodles according to package directions.
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When noodles are almost cooked, blanch bean sprouts and edamame with noodles before draining.
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In a large bowl, mix thai basil pesto with noodles.
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Toss and combine noodles with cherry tomatoes and napa cabbage. Top with crushed peanuts and serve immediately.
SEASONED SECRET
The key with this recipe is to prep while you cook. Start boiling the water for the noodles and cook them while you chop the other ingredients. The vegetable to noodle ratio is pretty high in this recipe, just how I like it! But you can increase to 12 ounces of dried noodles if you like.
I like to blanch the bean sprouts and warm the edamame but you can definitely skip that step to increase the crunch factor of this summer noodle bowl.
Alternatively, you can cook all the vegetables and serve this summer noodle bowl warm.
GLUTEN FREE
Swap the noodles for your favorite gluten free long noodle pasta or use rice noodles instead.
OMNIVORE
Grilled chicken or pork would make a nice complement to this summer noodle bowl. Try a marinade with rice vinegar, garlic, brown sugar, and a splash of soy sauce or tamari.
CHECK THE FRIDGE
If you have any bell peppers, carrots or cucumbers, these would be excellent additions to this summer noodle bowl. I recommend grating or julienning the carrots and cucumbers. Thinly sliced bell peppers would mimic the shape and preparation of the bell peppers and napa cabbage to help incorporate the vegetables.