Veggie & Rice Noodle Bowl with Ginger Peanut Dressing
Ingredients
The noodles
-
3
oz
white or brown rice noodles
The peanut dressing
-
1
Tbsp
toasted sesame oil
-
1
heaping Tbsp
natural salted peanut butter
-
1
Tbsp
brown sugar or maple syrup
-
½
Tbsp
low sodium soy sauce or tamari
-
1
Tbsp
lime juice
-
½
tsp
chili garlic sauce
-
½
tsp
fresh minced or grated ginger
-
1-2
Tbsp
very hot water
The veggies
-
¼
cup
uncooked extra firm tofu
-
¼
cup
small carrots
-
¼
cup
diced green onion
-
to taste
Sriracha and fresh basil
Instructions
- Prepare the noodles according to package instructions, typically soaking in boiling water for 10 minutes before draining.
- In a small mixing bowl, combine peanut butter, sesame oil, brown sugar or maple syrup, soy sauce or tamari, lime juice, chili garlic sauce, and ginger. Whisk together, adding hot water if the dressing is too thick.
- Once the noodles are cooked, drain and rinse them with cold water, then dry slightly on a towel.
- In a serving bowl, combine the noodles, carrots, green onion, and tofu. Top with the peanut dressing, fresh basil, and sriracha, then serve immediately.
Nutrition Facts (estimated)
Servings
1
Calories
553
Total fat
24g
Total carbohydrates
74g
Total protein
12g
Sodium
428mg
Cholesterol
0mg
You might also like