Asian Noodle Bowl with Ginger Peanut Dressing | Lunch
Updated: Apr 28
I kind of have a thing for noodle bowls, especially this one since it satisfies virtually all the requirements I look for in a meal: Quick, easy, flavorful, healthy and satisfying. Plus, this dish provides both heat from sriracha and fresh green onion and sweet from a creamy ginger peanut sauce. Friends, this is delicious simplicity at its finest.
1 Tbsp toasted sesame oil
1 heaping Tbsp natural salted peanut butter
1 Tbsp brown sugar (or honey if not vegan)
1/2 Tbsp low sodium soy sauce
1 splash lime juice
1/4 scant tsp chili garlic sauce
1/2 tsp fresh ginger (minced or grated)
1 splash very hot water (only if too thick)
1/4 box or package thin rice noodles (large handful)
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
Sriracha and fresh basil (for topping)
Prepare noodles according to package instructions – typically place in a bowl, pour boiling water over and let sit for 10 minutes before draining.
Prepare the dressing by whisking together peanut butter, brown sugar, lime juice, ginger, soy sauce, chilli garlic sauce, and sesame oil. If too thick, add a splash of hot water and whisk once more. Set aside.
Once noodles are cooked, drain and rinse with cold water. Place on a towel to dry slightly.
Add noodles, carrots, green onion, and tofu to a serving bowl. Top with peanut dressing, fresh basil, and sriracha and serve immediately.