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I love Asian flavors! The blend of salty, sweet, spicy and sour creates the perfect explosion in the mouth. This easy recipe is ready in under 30 minutes and makes a great weeknight dinner. If you enjoy noodle bowls as much as I do, you will absolutely love this recipe.
Serving size: 2
Ingredients:
2 cups cooked noodles of your choice (I used Mung bean noodles but rice vermicelli noodles or egg noodles will also work)
1/2 cup medium tofu, diced into 1 cm cubes
1/4 cup sliced red onions
1 tsp minced garlic
2 cups broccoli florets
1/4 cup diced carrots
1/4 cup of baby corn, cut into 1 cm pieces
1/2 cup frozen edamame beans
salt
ground black pepper
1/2 tsp paprika
Cilantro and crushed peanuts for garnish
Peanut dressing:
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp Sambal Oelek (or any chili garlic paste)
- 2 tbsp natural honey roasted peanut butter (You can also use regular peanut butter and add 1 tsp honey or sweetener of choice)
- 1 tsp minced fresh ginger (ginger powder will also work)
- salt and pepper to taste
Steps:
Place the broccoli, carrots, baby corn and edamame beans in a steamer and steam till tender (you can use any other vegetables of your choice).
2. Place garlic, onions and tofu in a pan along with a pinch of salt and a black pepper. Stir fry until tofu is cooked and turns golden brown.
3. Make the peanut dressing: Add all the ingredients of the dressing in a bowl and whisk to combine. Add 1/3 cup of water to dilute.
4. Once vegetables are steamed, toss with salt, pepper and paprika.
5. Assemble the bowl: Place noodles, cooked tofu with onions+garlic and seasoned steamed vegetables into a bowl. Drizzle peanut dressing over the top. Garnish with few cilantro leaves and crushed peanuts.
NOTE: Here's a picture of the Mung bean noodles I used. I found them at the local Asian market. They have a neutral flavor and the texture of thin spaghetti.
I hope you enjoy this recipe! Please leave any comments or suggestions.
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