How was your Thanksgiving? I was fortunate enough to be able to take a quick trip back home and hang with some family and friends. I even had the chance to act touristy at the Bellagio and check out their fall display.
There was a talking tree.
We all know that indulgences run rampant this time of year. Can we stop for a moment to think about veggies? Yes, I’m serious.
These noodle bowls are so easy and so flavorful.
I took inspiration from these recipes. For mine, I threw together spaghetti squash, steamed broccoli and kale, and raw grated carrot, along with roasted unsalted peanuts and mint. The Thai-inspired peanut sauce I made was a mix of peanut butter, rice vinegar, honey, liquid aminos, sesame oil, fresh ginger and garlic, sriracha, and water.
I watch a lot of Diners, Drive-ins, and Dives and have heard Guy Fieri say time and time again, “I could put that on a flip flop and it would taste good.” That’s how I feel about peanut sauce.
The options for this noodle bowl are seriously endless. Try it with any vegetable you dig, make it a rice bowl instead, throw in some extra protein (I think tofu, chicken, or shrimp would be awesome!)…this noodle bowl is your oyster.