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Veggie Noodle Bowl with Peanut Sauce - (Free Recipe below)

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SKU:
Vegnobwps - Recipes
Weight:
1.00 LBS
Shipping:
Calculated at Checkout

for the peanut sauce:

  • 1/2 cup natural creamy peanut butter, the drippy kind
  • 2 – 2 1/2 tablespoons gluten-free tamari, or soy sauce
  • 2 1/2 teaspoons finely grated ginger
  • 1/4 cup + 1 tablespoon lime juice
  • 1 tablespoon pure maple syrup
  • 2-3 tablespoons water
  • 2 medium garlic cloves, smashed

for the noodle bowl:

  • 1, 7oz package black bean noodles, or stir fry rice noodles
  • 1, 14oz package non-GMO extra/super firm tofu
  • 1 large bell pepper
  • 2 large carrots
  • 1-2 spring onions, stem end removed
  • 1/2 pound snow peas
  • optional toppings: chopped peanuts, sesame seeds, basil, mint, sriracha

Drain tofu, give a light squeeze with a kitchen towel, and keep wrapped tightly in the towel.

Combine peanut butter, tamari, ginger, lime juice, maple syrup, and 2 tablespoons of water in a jar or bowl.  Shake or whisk until smooth and fully combined. Add the smashed garlic, give a few shakes, and set aside. Dressing will taste quite salty but remember you’re not adding any other salt to your veggies or noodles.

Cook noodles according to package directions. While cooking, thinly slice the peppers, carrots, and onions [white end only] and trim the ends of your snow peas. Unwrap tofu and chop into 1/2-1 inch cubes.

Rinse and drain noodles in cold water until fully chilled. Portion into bowls. Add veggies and tofu. Shake/stir dressing once more then remove smashed garlic. Add a bit more water to thin out if needed. Pour over each bowl and top with a squeeze of lime juice, chopped peanuts, sriracha, and sesame seeds.

Serve cold. Store extra dressing in the fridge and thin out with a bit of water if needed.

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notes:

This can easily be served warm by adding a bit of oil to a pan over medium/medium-high heat [I like to heat 1 portion at a time]. Once hot, add the veggies, tofu, and noodles and toss for 2-3 minutes. Add desired amount of peanut sauce and toss until coated and hot. Add a splash or two of water if needed to help coat. For crunchy vegetables cook until just heated through.

Use non-stabilized peanut butter [the drippy kind] but be sure to stir it well before using.

My favorite non-GMO tofu.

The garlic cloves should be smashed/flattened so the oils are released but you want them fairly intact.

If you can’t fine spring onions [they look similar to green onions but with a large, white bulbous end] sub with green onions.

Easy Veggie Noodle Bowl with Peanut Sauce | edibleperspective.com #glutenfree #vegan

This meal is a definite new favorite around here. It takes about 20 minutes to whip up for dinner and leftovers can easily be portioned out for lunch the following day.