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!
- 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.
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!
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