Summer Noodle Bowl with Thai Basil Pesto

A refreshing vegan summer noodle bowl with thai basil pesto and crunchy seasonal vegetables. An easy lunch or dinner that’s easily gluten free.

8 ounces dried udon style noodles
9 ounces bean sprouts
2 cup frozen edamame, thawed
1 cup thai basil pesto
2 cups halved cherry tomatoes
6 ounces shredded napa cabbage, about 4 cups
1/2 cup crushed peanuts

View the full recipe at The Seasoned Vegetable →