Veggie & Rice Noodle Bowl with Ginger Peanut Dressing
A vibrant and flavorful veggie noodle bowl topped with a creamy ginger peanut dressing.
Ingredients
Noodles
- 3 oz white or brown rice noodles ((3 ounces is roughly one-quarter of a 14-oz box of rice noodles))
Dressing
- 1 Tbsp toasted sesame oil
- 1 Tbsp natural salted peanut butter ((or sub other nut butter, such as almond or cashew))
- 1 Tbsp brown sugar or maple syrup ((or honey if not vegan))
- 1/2 Tbsp low sodium soy sauce or tamari ((sub coconut aminos if soy-free))
- 1 Tbsp lime juice
- 1/2 tsp chili garlic sauce ((plus more to taste))
- 1/2 tsp fresh minced or grated ginger
- 1-2 Tbsp very hot water ((only if too thick))
Vegetables
- 1/4 cup uncooked extra firm tofu ((patted dry and cubed))
- 1/4 cup small carrots ((chopped in matchsticks))
- 1/4 cup diced green onion
Toppings
- Sriracha ((for topping))
- fresh basil ((for topping))
Instructions
- Prepare noodles according to package instructions, typically soaking in boiling water for 10 minutes before draining.
- Mix dressing ingredients in a bowl: peanut butter, sesame oil, brown sugar or maple, soy sauce or tamari, lime juice, chili garlic sauce, and ginger. Add hot water if too thick.
- Drain and rinse cooked noodles with cold water, then dry slightly on a towel.
- Add noodles, carrots, green onion, and tofu to a serving bowl. Top with peanut dressing, fresh basil, and sriracha.
Notes
For a spicier kick, add more chili garlic sauce or sriracha to taste.