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Vegan Spicy Noodle Bowl
Is there anything better than a spicy noodle bowl? We sure don’t think so. That’s why we’re bringing you this recipe from blogger sensation Emily Van Euw’s new cookbook, The Rawsome Vegan Cookbook. Inspired by the rich flavors of pad Thai, this version uses spiralized vegetables for noodles, giving it the fresh taste we crave, especially as the weather warms up. Maple syrup, ginger, tahini, and tamari combine to create a sweet and savory sauce that brings out the best flavors from the vegetables. Let's just say we can’t wait to make this veggie-packed meal again tonight!
Serves 2
What You Need:

For the sauce:
2 tablespoons tamarind paste
1/2 cup hot water, as needed
2 tablespoon-chunk ginger, peeled
4 garlic cloves, peeled
2 teaspoons maple syrup
2 teaspoons tamari
2 tablespoons tahini

For the noodles:
2 beets
2 zucchinis
2 large carrots

For the toppings:
1 cup chopped baby tomatoes
1 cup cilantro leaves
1/2 teaspoon white sesame seeds (optional)
1/2 teaspoon black sesame seeds (optional)
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What You Do:

1. For the sauce, blend everything together until smooth, adding water as needed. Adjust the flavor as you like.

2. For the noodles, wash, peel, and slice beets, zucchini, and carrots using a spiralizer.

3. Toss noodles with the sauce and garnish with toppings.

Photo by Emily Von Euw
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