Looking for a great meal-prep recipe or quick weekday dinner? This 30-Minute Peanut Noodle Bowl will do just that! Serve cold topped with all your favorite veggies and some delicious marinated tofu.
Whip up this 30-Minute Peanut Noodle bowl for a refreshing dinner or a protein-packed work lunch. Made with marinated tofu, vermicelli noodles, fresh veggies, crushed peanuts, and a wicked peanut-lime dressing.
This noodle bowl reminds me of one from my favorite healthy take-out place. I have been trying to re-create their sauce forever! I am happy to say, I finally perfected it. The perfect combination of freshness from the lime and savory from the salted peanuts and soy sauce. It also has hints of sweetness from a dash of maple syrup or sub agave. Normally, I am not one for many cold noodle dishes other than cool pasta salad on a summer day, but this dish just hits right served cold. This also makes it perfect for work lunches when you don’t have easy access to a microwave or stove.
Keep reading and ill tell you exactly how easy it is to make this!
How to Make this 30-Minute Peanut Noodle Bowl
Start by marinating the tofu in a simple sauce for 20 minutes while you prepare the veggies and noodles. Bake the tofu for 10 minutes until slightly crispy. To cool the noodles simply run under some cold water, then squeeze out any leftover water. Assemble your noodle bowl and top with crushed peanuts. Add a few extra ingredients into the leftover marinade and drizzle on top. Eat immediately or save for later.
Storage: If you decide to store it for a later date, keep the sauce on the side rather than incorporate it to keep the noodles from getting soggy. Store in an air-tight container in the refrigerator for up to three days.
Are you looking for even more Noodle Dishes? If so, Click Here!
Did you make this recipe? If so, let me know in the comments section what you thought, I love your feedback! Be sure to follow us on Instagram, Pinterest, and Facebook for updates on our newest recipes.
30-Minute Peanut Noodle Bowl
Course: Dinner, mains, pasta4
servings20
minutes10
minutesEasy 30-Minute Vegan Peanut Noodle Bowl
Ingredients
1 Block Extra Firm Tofu
1/2 cup Kale1 Zucchini -Ribbons
2 large Carrots Shredded
3 cups Vermicelli Noodles
1/2 cup Crushed Salted Peanuts
- Marinade/ Sauce
1/4 cup Dark Soy Sauce
1 tsp Garlic Powder
1 tbsp Maple Syrup
1 tbsp Brown Sugar
1/4 cup Natural Peanut Butter
Juice of half a lime
2 tbsp Water
Directions
- Cut tofu into cubes. In a small bowl combine soy sauce, garlic and maple syrup. Marinate tofu in this mixture for 20 minutes.
- Pre-heat oven to 400 degrees Fahrenheit. Remove tofu from marinade and keep any leftover sauce. Bake for 10-15 minutes until slightly crispy.
- Cook noodles according to package instruction. Once cooked place in a colander and run cold water over it to cool. Press out any excess water.
- Assemble noodles, kale, carrots, zucchini, and tofu in a large bowl, top with crushed peanuts. Add remaining sauce ingredients to the leftover marinade. Drizzle the sauce over top or serve on the side. Enjoy!
Leave a Reply