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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.
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5 from 5 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 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch/Dinner
Cuisine: Asian
Keyword: asian noodle bowl
Servings: 4



  • 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


  • 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


  • 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.
    The sauce for the Asian noodle bowl in a white bowl with a metal spoon.
  • Cook rice noodles according to package instructions. Set aside.
    Cooked white rice noodles in a metal strainer.
  • 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!


Serving: 1/4 | Calories: 643kcal | Carbohydrates: 79g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1478mg | Fiber: 9g | Sugar: 15g