Asian Noodle Bowl (for Meal Prep)

Two glass containers with the ingredients for the Asian noodle bowl including peanut baked tofu, red pepper, purple cabbage, edamame, rice noodles, celery, shredded carrots, and a sauce.

5 from 7 votes

Asian Noodle Bowl (for Meal Prep)

This asian noodle bowl combines rice noodles, peanut tofu and fresh vegetables with a simple and flavorful sauce. It's vegan, gluten-free and perfect for meal prep!

Prep Time15

Cook Time30

Total Time45

Course: Lunch/Dinner

Cuisine: Asian

Keyword: asian noodle bowl

Servings:

Author: Brittany Mullins

Ingredients

Bowl

1 batch baked peanut tofu
8 oz box thin rice noodles or pad thai rice noodles
1 cup purple cabbage shredded
1 cup matchstick carrots
1 cup cucumber chopped
1 red bell pepper cut into strips
2 cups shelled and cooked edamame
Green onion for serving

Sauce

½ cup low sodium tamari or soy sauce
¼ cup water or vegetable broth
2 Tablespoons lime juice
2 Tablespoons maple syrup
2 cloves garlic minced
¼ cup tahini
2 teaspoons sambal oelek

Instructions

If you haven’t already, prep and cook tofu.
While tofu is baking, make sauce by whisking ingredients together in a small bowl. Set aside.
Cook rice noodles according to package instructions. Set aside.
Assemble by dividing noodles, cabbage, carrots, cucumber, bell pepper, edamame and tofu into 4 bowls. Drizzle 3 Tablespoons of sauce over bowl and top with green onions. Enjoy!
To meal prep: In a wide-mouth large mason jar add ¼ cup of sauce at the bottom, followed by rice noodles, cabbage, tofu, carrots, pepper, cucumber and edamame. When ready to enjoy, pour into a bowl and enjoy!

Nutrition