What’s better in spring than a cold noodle bowl?
FINALLY spring is here, and the fresh spring ingredients are starting to pop up on the shelves. Crisp beans, tender asparagus, leafy greens…which all sound like great ingredients for a noodle bowl, if you ask me! This month’s RecipeRedux theme is 7 ingredients or less, and my Asian-inspired noodle bowl sauce fits the bill. I made them for Gracy’s self care group on Sunday, and used my go-to format of a make-your-own bar so people could choose which elements to add. (And as always, I chose EVERYTHING!)
But the sauce! It’s delicious. Savory, nutty, salty, and tangy – and very forgiving. I often use rough measurements and it always ends up just fine…make a big batch and taste as you go to adapt it!
Sesame ginger noodle bowl sauce
- 1/4 c sesame oil
- 1/4 c soy sauce (can substitute soy-free aminos or homemade soy sauce)
- 2″ fresh ginger, peeled
- 1 Tbsp almond or peanut butter
- 1 Tbsp tahini (double if skipping nut butter)
- 1 lemon’s juice
- 1 clove garlic
Blend all ingredients in a blender or food processor; mixture will be thick. Drizzle in 1/4c -1/2 cup water until desired consistency is reached. Taste and tell! You could add a hit of hot sauce, a pinch of sugar, or more of any of the ingredients you want to play up.
Click the frog for other RecipeRedux 7-ingredient recipes for fast, healthy dishes!
I guess there’s really a day for everything these days, isn’t there? Really though, I try to encourage everyone to eat nuts on a daily basis – a handful is a serving, they’re high in protein, fiber, and unsaturated fats, and they can be stored at room temperature. The perfect snack, breakfast component, and wonderful in dishes sweet and savory alike. Easy to store and portion in the office, the car, your purse…and there’s got to be a seasoning mix to please everyone out there! Ok – my ode to nuts is over, but definitely worth consideration if you aren’t already eating them regularly!
What if I’m allergic?
Turn to seeds – sunflower, pumpkin, chia, flax…these have generally the same nutrient profile as nuts, but are different enough that most people with nut allergies aren’t triggered. Make sure to check with your doctor if you aren’t sure which allergies you have!
Back to nuts
This recipe packs everything that tastes good about fall into one bite: pumpkin, pumpkin spice, apple, and almonds! Add chocolate chips if you want a sweeter treat, and sub maple syrup for brown sugar if you have it on hand. Delicious enough for dessert, but healthy enough for breakfast (try enjoying with plain greek yogurt!) – my favorite kind of recipe. Don’t forget to check out the other nutty recipes by clicking the blue frog at the end of the post!
Pumpkin spice almond bars
- 2 cups old fashioned (rolled) oats
- 1 c slivered almonds
- 1/4 cup dry quinoa
- 1 teaspoon pumpkin pie spice
- 1 apple, diced (keep skin on for more fiber!)
- 1/2 teaspoon kosher salt
- 1/2 cup brown sugar
- 1 very ripe banana, mashed
- 1 cup pumpkin puree
- 1 cup dark chocolate chunks or chips (optional)
- Pre-heat oven to 325° F.
- Spray an 8 inch by 8 inch baking pan with non-stick cooking spray.
- In a large bowl combine the oats, quinoa, almonds, chocolate chips, apple, pumpkin pie spice and salt.
- In a blender combine the sugar, banana, and pumpkin puree until smooth.
- Add pumpkin mixture to oat mixture and stir until all the oats are coated.
- Place oat mixture into the prepared pan and spread to be flat and even, packing down with the back of a spatula. Bake for 30 to 35 minutes until golden brown.
- Let the bars cool, and cut into desired size (makes 10 snack sized bars).