Veggie & Rice Noodle Bowl with Ginger Peanut Dressing

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Overhead image of a veggie rice noodle bowl with ginger peanut dressing for minimalist baker

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.

Fresh vegetables on a cutting board for making our recipe for vegan Veggie and Rice Noodle Bowls with Ginger Peanut Dressing

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.

Bowl of our Asian Noodle Bowl recipe pictured wit and without dressing
Serving of our Veggie and Rice Noodle Bowl recipe with the dressing on the side

I typically make this style of dish for dinner, but add a sauce to the noodles and cook everything together. 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.

Pouring homemade Ginger Peanut Dressing onto an Veggie and Rice Noodle Bowl

The peanut dressing is what makes this dish: Peanut butter, toasted sesame oil, honey, soy sauce, lime, ginger, chili garlic sauce and hot water.

Learn about the origins of peanut sauce, as well as how to make our new go-to peanut sauce, here!

These ingredients can be found at any Asian market. 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.

A gluten-free vegan homemade Veggie and Rice Noodle Bowl topped with Ginger Peanut Dressing
Veggie and Rice Noodle Bowl with green onion, carrots, basil, and Ginger Peanut Dressing

Veggie & Rice Noodle Bowl with Ginger Peanut Dressing

A 15-minute meal that requires virtually no cooking and only one bowl. Simply prepare rice noodles, chop fresh veggies, whip up a quick ginger peanut dressing and throw it all together with tofu and fresh basil. A vegan and gluten free dish that’s completely satisfying.
Author Minimalist Baker
Big bowl of our Asian Noodle Bowl recipe made with Ginger Peanut Dressing
4.95 from 17 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Course Entrée
Cuisine Asian-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh



  • ~3 oz. white or brown rice noodles (3 ounces is roughly one-quarter of a 14-oz box of rice noodles)


  • 1 Tbsp toasted sesame oil
  • 1 heaping Tbsp natural salted peanut butter (or sub other nut butter, such as almond or cashew)
  • 1 Tbsp brown sugar or maple syrup (or honey if not vegan)
  • 1/2 Tbsp low sodium soy sauce or tamari (sub coconut aminos if soy-free)
  • 1 Tbsp lime juice
  • 1/2 tsp chili garlic sauce (plus more to taste)
  • 1/2 tsp fresh minced or grated ginger
  • 1-2 Tbsp very hot water (only if too thick)


  • 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 set for 10 minutes before draining.
  • Prepare dressing by adding the following ingredients to a small mixing bowl: Peanut butter, sesame oil, brown sugar or maple, soy sauce or tamari, lime juice, chili garlic sauce, and ginger. 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.


*Nutrition information is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1 serving Calories: 553 Carbohydrates: 74 g Protein: 12 g Fat: 24 g Saturated Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 428 mg Fiber: 6 g Sugar: 22 g

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My Rating:

  1. Sue says

    This would be vegan if you substituted honey with maple syrup. Presume you adapted from a vegetarian one and this was an oversight?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue, in the recipe we say “brown sugar or maple syrup (or honey if not vegan)”. Hope that clarifies!

  2. Linda says

    This is a new family favourite. Made it twice in a week because we were craving it again. Super simple to make and a flavour profile that packs a punch of deliciousness!!! Highly recommend this recipe. Only thing I did differently was I grilled the tofu in avo oil and my favourite seasonings, and added Roasted Peppers & Bok Choy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoy it, Linda! Thank you for the lovely review and for sharing your modifications! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, it’s a pretty key ingredient here. Our only idea would be a little chickpea miso mixed in warm water. Let us know if you try it!

  3. Summer says

    Super yummy and easy for a quick but tasty dinner :) Swapped out some different veggies (red onion, edamame, corn, water chestnuts, and romaine) because its what I had and it tasted amazing. Perfect for clearing out the fridge – definitely will be keeping this one

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Summer! Love the modifications! Thanks so much for sharing!

  4. ravs says

    Omg!!!!!! This is absolutely amazing!!!!! I am in love with this bowl, I get all my recipeis from this site and everyone so far has been great!!

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  6. Nathan Koffler says

    My wife and I love this recipe and I make it for us a lot. The only thing that I do differently is that I use liquid aminos instead of soy sauce. But this recipe is so easy and amazing. Thank you!

  7. Abigail says

    I probably make this at least 3 times a month for dinner. I do have to remember that the above is for a single serving. Made a mistake with that once when serving 4. I also like to add the sauce to the noodles and mix, and then I add the veggies. That does a better job of insuring every bite has some of that fabulous peanut sauce.

  8. Lynn S says

    This is really good. Second time I made this I added sliced bell peppers. Thanks for sharing your delicious recipes!

  9. Jason says

    I love this recipe! The only thing I did differently was that I skipped rinsing the noodles with cold water bc I wanted them hot. Also, I added extra veggies since I forgot to buy tofu:)

  10. Karen Prebble says

    I’ve made this bowl several now and everyone asks for the recipe, it is truly a tasty bowl of goodness. Thank you.

  11. Sam says

    This is one of my favorite recipes because it is so delicious yet so fast to make! The peanut sauce makes the bowl absolutely irresistible. I will definitely be bookmarking this one!

  12. Susan says

    Just made this for dinner tonight…so delicious! Looking forward to trying more of your recipes. I love the simplicity and healthy ingredients. Thank you!!

  13. Jessi says

    I made this last night for a group of friends (with a substitute on the noodles and tofu for soba and chicken just for personal preferences) and it was really good! The sauce was delicious. Would definitely make again. I’ll have to try it with rice noodles next time since I’ve never had them before!

  14. Nancy Alvarado says

    Minimalist Baker I’m so thankful for your recipes I had this one for lunch today and I just can say it was delicious and so simple…. Guess what? I’m from Honduras!!! I’m so happy that you have simple recipes I can find the ingredients on the local market. I’M IN LOVE

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Hello to you in Honduras! So glad you were able to make and enjoy this where you live! xoxo

  15. Kat says

    Made this for dinner tonight with the addition of lightly cooked pea pods (microwaved raw pods for 1.5 min). I was shocked that everyone at the table finished their bowls: even my two veggie-shy teenagers! When I make this again (it was requested!) I will make more peanut sauce and may also add a fresh jalapeno on the side and/or some chopped peanuts.


  16. Chelsea says

    This looks delicious, I love peanut-flavored sauces but I’m not a big fan of tofu. Would there be a way to adapt this recipe using chicken or ground turkey?

    • Dream doctor says

      West Soy makes an 18 oz package of chicken style seiten (on sale right now for $3.99), that’s what I am going to use here very shortly.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry for the confusion Tim. I usually add honey (if not vegan) in the notes but forgot to do that for some reason. It’s been amended! Thanks for pointing that out.

  17. Mylene says

    Just ate this asian bowl for dinner tonight and it was absolutely delicious! I decided to cook the tofu and the vegetables quickly.

    Thank you so much!

  18. Kait @ yogabeautylife says

    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. :)

  19. Amy says

    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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  20. Vicky says

    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!!

  21. Tammy says

    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!


  22. Sherry in Chicago says

    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!

  23. Ruta says

    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!