I am in a bit of a rush this morning because I am invited to a cozy, little barn wedding today and need to get ready.
Just like most girls, I looove everything that has to do with weddings. So cliché I know, but the girlie girl in me just can’t help it… But before I head out, I wanted to share this wonderful recipe with you.
At first this was intended to be a noodle-edamame salad with a ginger soy dressing. But after I took the picture I was more in the mood for something hearty.
Good that I didn’t put the dressing on top before taking the picture. That allowed me to make a few changes here and there. At the end the whole thing turned into a yummy, creamy bliss bowl.
I also decided to leave the zucchini out, and replace them with mushrooms. Yuuummm. So here’s what you’ll need to make this satisfying plant-based dish:
130 g (4,6 oz) whole wheat noodles
1 hand full fresh chives, chopped finely (or more)
1 small raw carrot, roughly grated
5 hands full of blanched edamame
For the sauce:
12 mushrooms, sliced
45 g (1,6 oz) onion, chopped finely
1 very small clove garlic, chopped finely
400 ml (13,5 fl.oz) water
2 Tbsp white almond butter
1/2 Tbsp tomato paste
1/4 tsp salt or more
First cook you noodles. Then rinse them with cold water, and drain them well. Afterwards add them to a fresh bowl. Now add the roughly grated carrot, and the edamame.
Then set the bowl aside. Now it’s time to prepare the sauce. First add half of the mushrooms to a very hot pan, without any oil. Heat should be set on high.
If you add your mushrooms to early before the pan is sizzling hot, your mushrooms won’t turn brown and will become soggy, and watery. That would lead to a disappointing lack in taste.
Once your mushrooms are in the pan watch them carefully. The moment they have browned nicely on the lower side flip them to the other side, so that that one browns nicely too.
You may need to reduce the heat a little if the color gets too dark. Once both sides are brown in color, add the water. Stir well, so that the brown “stuff” in the pan dissolves in your water.
Then add the onions, garlic, and the remaining mushrooms, and let the mixture simmer gently with a lid on top. After a few minutes add the white almond butter, and stir well.
Then wait a few minutes for the sauce to thicken. Once it has thickened add the tomato paste, and salt. Stir again.
Now remove your sauce from the heat, and pour as little or as much as you want on top of your noodle-edamame bowl. As your final step add the chopped chives on top.