THAI(ish) TUESDAY! Noodling my way through the day today with this creamy almond…
THAI(ish) TUESDAY! Noodling my way through the day today with this creamy almond-tahini-sriracha protein packed noodle bowl with edamame TWO ways ? I used the leftover sauce from my taquitos yesterday and added coconut milk to make it creamy enough for the noodles! (Posting the updated recipe below) I also had this bowl cold because it’s HOT AF outside. Been a 24-hour whirlwind for me, in the best way, and I’ll be doing a personal post about it soon…but I will say I’m feeling blessed. Also looking forward to my stepdad visiting this week ❤️ For now, I’ll leave you with this deliciousness ?
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Deets: arugula, sautéed edamame, sautéed peppers, cabbage, @explorecuisine Edamame noodles and sauce, @vitalfarms soft boiled egg, sesame seeds and scallions. SAUCE: 3 tablespoons @georgiagrinders almond butter, 2 tablespoons tahini, 2 tablespoons full fat coconut milk, 1-2 tablespoon sriracha, 1 tablespoon lime juice, 1 tablespoon liquid aminos or tamari soy sauce. Whisk together all ingredients. ***to make pasta sauce, add more coconut milk until thin and creamy enough to use on pasta!
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