Review & Giveaway: The Oh She Glows Cookbook

Review & Giveaway: The Oh She Glows Cookbook

Angela writes, "Choosing between my Thai Peanut and Miso Ginger sauces felt like choosing a favorite child, so of course I had to include both of them in the book. It’s always fun to have options, don’t you think? The miso dressing is a great option if you’re looking for a nut-free noodle dressing, and the Thai peanut dressing is perfect if you are a big fan of creamy peanut or almond butter."

Ingredients

  • 1 large clove garlic
  • 2 tablespoons (30 mL) toasted sesame oil
  • 3 tablespoons (45 mL) natural smooth peanut butter or almond butter
  • 2 teaspoons (10 mL) grated fresh ginger (optional)
  • 3 tablespoons (45 mL) fresh lime juice, plus more as needed
  • 2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari
  • 1 to 2 teaspoons (5 to 10 mL) granulated sugar
  • 3 tablespoons (45 mL) light miso
  • 2 tablespoons (30 mL) rice vinegar
  • 1 tablespoon (15 mL) toasted sesame oil
  • 1 tablespoon (15 mL) tahini
  • 1/4 cup (60 mL) fresh orange juice
  • 1 teaspoon (5 mL) maple syrup
  • 4 ounces (115 g) gluten-free soba (buckwheat) noodles
  • Extra-virgin olive oil, for the noodles
  • 1 (16-ounce/454-g) bag frozen shelled edamame, thawed
  • 1 red bell pepper, diced
  • 1/2 seedless (English) cucumber, diced
  • 1 carrot, julienned
  • 4 green onions, chopped, plus more for serving
  • 1/4 cup (60 mL) fresh cilantro leaves, chopped
  • Sesame seeds, for serving
Read the whole recipe on Cadry's Kitchen