• Forkprint
  • YouTube

© 2018 forkprintblog.com

Sesame Peanut Noodle Bowl | RECIPE

Updated: Oct 28, 2019


If I were to be a food I'd probably be a bowl of noodles. Or peanut sauce. I just love them both so much.



I'm a big buddha bowl fan (bowl with rice and a bunch of assorted things like veggies and tofu). This dish is kinda like that, but with noodles instead of rice.



Noodle bowls are the perfect meal because they're quick, flavorful, healthy, and just totally delicious and satisfying. It's definitely one of my go-to lunch or dinner meals during the week.



If you're someone who likes to meal prep in advance, you'll love this dish even more because you can prep large batches of the veggies, noodles, tofu, and sauce and assemble it the night before or day of. And it's served cold which makes it even easier!



The real start of the show is the peanut sauce. It's what makes this dish. You honestly can't go wrong with the golden trio: peanut butter, ginger, and garlic. If you're someone who's not a big veggie fan, this sauce will be your new best friend. It makes eating veggies the most delicious experience ever since they soak up all its peanutty goodness.



So let's get to it, friends!


INGREDIENTS


Noodle bowl

  • 1 cup carrot ribbons (using veggie peeler)

  • 1/2 cup zucchini or cucumber ribbons (I used zucchini)

  • 1/4 cup thinly chopped red cabbage

  • 1/4 block or 100 grams firm tofu (cubed)

  • 1 bundle/2 oz/76 grams Asian noodles (soba, buckwheat, rice)

  • 1 tablespoon chopped green onion

  • pinch of salt (for tofu)


Peanut sauce

  • 1/3 cup water

  • 2 tablespoons peanut butter (preferably creamy)

  • 1 tablespoon fresh ginger

  • 1 large or 2 small garlic cloves

  • 3 teaspoons soy sauce/tamari/liquid aminos

  • 1 teaspoon sriracha

  • 1/2 teaspoon toasted sesame oil


INSTRUCTIONS


  1. Preheat oven to 375 degrees (190 C).

  2. Place cubed tofu on a baking sheet lined with parchment paper and sprinkle with a pinch of salt (no oil needed!). When oven is preheated, put tofu in oven. Cook until golden and crispy.

  3. Prep your veggies (make carrot and zucchini ribbons, and dice the other veggies).

  4. Prep the noodles according to package directions.

  5. Make the sauce. Toss all sauce ingredients in a blender or food processor and blend until smooth.

  6. When noodles are cooked, drain and rinse with cold water until noodles are chilled. Leave noodles in a strainer in the sink until you're ready to assemble to make sure all the water drains out.

  7. Add the noodles, carrot, zucchini, cabbage, and tofu to a serving bowl. I like to separate them in little piles. Drizzle on sauce and sprinkle with green onions and sesame seeds (optional) and enjoy! You can also put these things in separate storage containers and into the fridge, and assemble throughout the week.



Bon appétit!