Print
Big bowl of our Asian Noodle Bowl recipe made with Ginger Peanut Dressing
4.92 from 12 votes

Asian 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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Category: Entree
Cuisine: Asian
Freezer Friendly No
Does it keep? Best when fresh.

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

  1. Prepare noodles according to package instructions – typically place in a bowl, pour boiling water over and let set for 10 minutes before draining.
  2. Prepare dressing by whisking together peanut butter, brown sugar, 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.
  3. Once noodles are cooked, drain and rinse with cold water. Place on towel to dry slightly.
  4. Add noodles, carrots, green onion, and tofu to serving bowl. Top with peanut dressing, fresh basil ,and sriracha and serve immediately.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 1)