Ohhh yes — Creamy Sunflower Butter Noodle Bowl 🌻🍜💛 is like peanut noodles’ cool, allergy-friendly cousin. It’s nut-free, silky, a little tangy, a little spicy, and totally satisfying. Basically: sunshine in a bowl with major cozy energy 🌞✨
🌻 Creamy Sunflower Butter Noodle Bowl
Ingredients:
For the sauce:
- ¼ cup sunflower seed butter 🌻
- 1½ tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey 🍯
- 1 tsp toasted sesame oil
- 1 tsp sriracha (or to taste)
- 2–4 tbsp warm water (to thin)
For the bowl:
- 8 oz noodles (rice noodles, soba, or spaghetti all work)
- 1 cup shredded carrots 🥕
- 1 cup cucumber ribbons or matchsticks 🥒
- ½ bell pepper, thinly sliced
- Fresh cilantro, green onions & sesame seeds for topping
- Optional protein: tofu, edamame, or shredded chicken
Instructions:
- Cook the noodles:
Follow package instructions. Rinse with cold water if serving chilled. - Make the sauce:
Whisk together all sauce ingredients until smooth and creamy. Add water gradually to reach your desired consistency. - Toss & top:
Toss noodles with the sauce, then pile on your veggies and toppings. Sprinkle with sesame seeds, scallions, or even crushed sunflower seeds for crunch! - Serve chilled or room temp.
It keeps beautifully for meal prep too!
Flavor Vibe:
Creamy, nutty (without the nuts!), sweet, salty, and a lil spicy. Refreshing + rich in the best possible way 💛🌿
Want a styled image of this noodle bowl? Picture a wide bowl with creamy-coated noodles, rainbow veggies artfully arranged, and sesame scattered like confetti… just say “yes to the pic” and I’ll whip it up!
