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.
The concept is simple: Prepare rice noodles, chop up fresh veggies of your choice (I prefer carrots and green onions), add in some protein (like tofu), fresh herbs (basil is my jam) and whisk up a quick dressing and throw it all together. It’s so incredibly filling and requires just 10-15 minutes of your time. It’s also vegan and gluten free, and for our peanut butter-adverse friends, simply sub in cashew butter or tahini. Finally, something we can ALL enjoy totally guilt free.
I typically make this style of dish for dinner, but add a sauce to the noodles and do a pad thai spin-off. But this fresh version is so light and refreshing and definitely hits the spot mid-day. However, it would make an excellent mid-week meal since it requires little time and thought and can be assembled buffet style so even picky eaters get what they want.
The peanut dressing is what makes this dish: Peanut butter, toasted sesame oil, honey, soy sauce, lime, ginger, chili garlic sauce and hot water. These ingredients can be found at any Asian market and for super cheap. At the market right up the way from our house I score giant bottles of Sriracha for like $2, packs of noodles for $1 and huge bags of basil for 69 cents. SIXTY NINE CENTS! Healthy and cheap? Sign me up.
- PEANUT DRESSING:
- 1 Tbsp toasted sesame oil
- 1 heaping Tbsp natural salted peanut butter
- 1 Tbsp honey
- ½ Tbsp low sodium soy sauce
- splash of lime juice
- scant ¼ tsp chili garlic sauce
- ½ tsp fresh ginger, minced or grated
- splash of very hot water (only if too thick)
- NOODLE BOWL:
- ¼ box or package thin rice noodles (large handful)
- ¼ cup uncooked extra firm tofu, patted dry and cubed
- ¼ cup small carrots, chopped in matchsticks
- ¼ 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 set for 10 minutes before draining.
- Prepare dressing by whisking together peanut butter, honey, lime juice, ginger, soy sauce, chili 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 towel to dry slightly.
- Add noodles, carrots, green onion and tofu to serving bowl. Top with peanut dressing, fresh basil and sriracha and serve immediately.
Ruta December 4, 2012 at 1:42 pm
Wow, that bowl sounds and looks quite delicious. I love how the presentation is that good kind of messy. Makes me want to dig right in!
Sherry in Chicago December 4, 2012 at 8:43 pm
Made this for dinner tonight, used edamame instead of tofu and broccoli, pea pods and carrots that were in the fridge. I came home from work hungry and this was perfect it, quick easy, adaptable and the presentation even brought a smile to my face as i sat down with a glass of white wine and my bowl. It has now been added to my list of quick, yummy meals. Thanks!
Dana December 5, 2012 at 7:30 am
Lovely to hear, thanks Sherry!
Tammy December 5, 2012 at 10:17 am
This looks devine! Can’t wait to try it!
Tammy
Tammy December 5, 2012 at 10:19 am
How about “divine!” How about both…we have a peanut sauce recipe from Parenting magazine, but I am looking forward to trying yours…a little more heat will be fun!
Tammy
Julia | JuliasAlbum.com December 5, 2012 at 4:58 pm
This soup looks so delicious! Lovely colors!
Vicky December 6, 2012 at 2:40 am
Yum this sounds so good! My boyfriend and I are traveling around Asia for a year (just spent the last 8 weeks in China) so noodle bowls is all we eat! None of them have peanut sauces though – definitely could use some of that!!
Heidi @ Food Doodles December 8, 2012 at 4:43 pm
Yum! I love bowls like this. And peanut sauce is the best :D
Amy December 13, 2012 at 10:33 am
I am always looking for gluten free recipes for my sister in law. This recipe looks delicious, but I thought soy sauce had gluten in it? I am new to this, so any information is a huge help. Thank you so much
Dana December 13, 2012 at 7:06 pm
Amy, good question. There is gluten in some soy sauces but gluten-free versions do exist. I’m not gluten free myself so it’s not always on my radar but thanks for bringing that up!
Angie January 11, 2013 at 10:11 am
I am drooling. Definitely making this, thanks for posting!
Kait @ yogabeautylife March 8, 2013 at 12:01 am
Sunbutter is another great option for the peanut-averse….or those of us who happen to love someone who is. =/ I’ve used it in a number of Thai-inspired recipes and been happy with how it came out. Then again, I usually use homemade so it isn’t as sweet as they can sometimes be. :)