30-Minute Spring Roll Bowl Recipe - Forks Over Knives

Ingredients

• 12 oz. dried brown rice linguine or pad Thai noodles
• 3 cups fresh broccoli florets
• 1½ cups frozen shelled edamame
• ¼ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon no-salt-added tomato paste
• 1 tablespoon grated fresh ginger
• ½ teaspoon cornstarch
• ¼ to ½ teaspoon crushed red pepper
• 8 oz. daikon radish or other large radishes, trimmed
• ¾ cup coarsely shredded carrots
• 2 scallions, sliced
• ¼ cup sliced almonds, toasted