Asian Noodle Bowl with Ginger Peanut Dressing | Lunch

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.

Ingredients

PEANUT DRESSING

• 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)

NOODLE BOWL

• 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)

Instructions

• 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.