Other

Brewing Happiness

making healthy happen

Recipes
best noodle bowl

This Asian-inspired Creamy Cashew Veggie Noodle Bowl is packed with broccoli, mushrooms, bok choy, edamame, and covered with a creamy cashew sauce! OH YES!
Print Recipe Jump to Recipe
best noodle bowl
Cook

Creamy Cashew Veggie Noodle Bowl

noodle bowl with creamy cashew sauce

best noodle bowl
Print

Creamy Cashew Veggie Noodle Bowl

This Asian-inspired Creamy Cashew Veggie Noodle Bowl is packed with broccoli, mushrooms, bok choy, edamame, and covered with a salty-sweet creamy cashew sauce!
Course Main Course, Stuff in a Bowl
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 -4
Author Brewing Happiness

Ingredients

  • 1 box brown rice noodles (sub rice noodles)
  • 1 1/2 - 2 cups broccoli florets
  • 1 1/2 cups shitake mushrooms, sliced
  • 1 cup edamame
  • 10 bok choy leaves
  • 1 cup water

Creamy Cashew Sauce Ingredients

  • 2 cans light coconut milk
  • 2/3 cup cashew butter (sub almond butter)
  • 2/3 cup liquid aminos (sub soy sauce)
  • 2/3 cup honey (sub coconut nectar)
  • 2 tablespoons miso paste
  • 1 teaspoon garlic, minced

Toppings

  • green onions
  • cashews
  • sriracha (optional)

Instructions

  1. In a large sauce pan or skillet add your broccoli, mushrooms, edamame, bok choy leaves, and water. Cover and heat over medium high heat for 5 minutes. Drain and set aside.
  2. In a blender combine all cashew sauce ingredients and blend until well incorporated.
  3. Transfer your sauce to a large pot and heat it over medium-high heat. Add in your noodles and cook for about 6-8 minutes before adding your veggies in and cooking for an additional 2 minutes. Stir occasionally.
  4. Divide your noodle bowl into smaller bowls, top with cashews, chopped green onions, sriracha (if you want), and EAT UP.

the best sauce for noodles EVER

I have a lot of inner turmoil about making Asian dishes. While I LOVE the food and the flavors, I have admittedly very little knowledge about heritage and regionalisms when it comes to Asian food. I would be hard pressed to tell you the difference between a cuisine that came from the north of China versus the south. And I haven’t traveled anywhere near the area. So a little southern girl from Georgia making Asian dishes feels a bit like cultural appropriation. But every once in a while I have to take a step back, forgive myself, and trust that while I don’t have a large cultural context – I do have a great brain for cultivating delicious recipes. So here you have an Asian inspired dish that is packed with some of my favorite flavors in the world. (Seriously, I could DRINK this sauce.) 

vegetarian noodle bowl

So now that we my internal cultural angst out of the way, let’s talk about this Creamy Cashew Veggie Noodle Bowl!!! A while ago I made this incredible peanut free “peanut sauce” to dip spring rolls in. When I say incredible, I mean it. It’s only 5 ingredients and you can make it in a blender and you’ll want to die with it in your coffin. (Or something.) Anywhooo, I basically just traded the almond butter in that recipe for some cashew butter, added in some coconut milk and voila! A new noodle bowl sauce was born and it is ready to steal your heart! (Try not to lick the bowl. I dare you.) 

noodles

The great part about the sauce being largely cashew butter based is that it already has tons of protein and healthy fats in it! So you don’t even need the meats or whatever. A veggie bowl with this sauce is gonna be FILLING. Like, to the brim. Like, to the max. So it’s uber healthy AND filling. AND only takes 20 minutes to make. I call that a win-win-win-win-win-wintimesamillion-win. 

best noodle bowl#celebratehealthier BH-signature-banner

Reader Interactions

Comments

  1. danasedibleaffair says

    Ahhhh we made this recipe on Monday for dinner and it was SO good. Super cozy and perfect for fall.

  2. Dana says

    Just to clarify, do I need to cook the rice noodles separately first (by soaking them in hot water) or will they cook when added to the pot with the sauce? Can’t wait to try this tonight!

    • Haley says

      Hey Dana! Actually if you’re using rice noodles they should cook inside the sauce within the 8ish minutes you’re heating them! If you want to cook them before, I suggest adding them to the sauce later in the process! ENJOY!

    • Haley says

      I’m still over here trying to bathe in it. haha. I’m overly excited that you loved it! xoxo

  4. Echo says

    I got to admit I was a little hesitant at first when my hubby told me this is what he wanted for dinner, I thought for sure my children would hate it they are so picky!… But It was actually very tasty, we subbed soy sauce instead of amino acids
    And the recipe turned out really wonderful my children absolutely loved it even my daughter who hates mushrooms!
    Thanks for the great recipe!!!!

    • Haley says

      Echo! I’m beyond thrilled that this recipe pleased your family, despite the hesitance. Thanks for trying the recipe and thanks for your sweet words!

  6. Erin says

    Well this just looks amazing!! Noodle bowls are my jam. I need to know how I am JUST discovering your blog! Your food is terrific and your pictures are so pretty xx So much love

    • Haley says

      hahaha. Right?!? I basically drank spoonfuls of the sauce while I was making it. Wish I could send you some!

  8. Erica says

    OMG SAY WHAT THIS LOOKS INCREDIBLE! Those noodles and that sauce, what a perfect combination Haley 🙂

  9. Sarah | Well and Full says

    Ahh this sauce looks so creamy and dreamy! And I love the plates you photographed it on too 😉

    • Haley says

      Thanks bae! The plates are actually old pie pans I found at an antique shop. SUCH a score! Glad you like it!

Privacy Policy.