This peanut noodle bowl is the perfect mix of fresh, crunchy veggies and a rich, creamy peanut sauce. It’s quick to make and endlessly adaptable, whether you’re craving tofu, chicken, or any other protein. Packed with vibrant colours and flavours, it’s a healthy, satisfying meal that’s great for lunch, dinner, or meal prep.
Health benefits
Loaded with plant-based protein from tofu and fibre from fresh veggies, this gluten-free and dairy-free peanut noodle bowl is both nutritious and delicious. The healthy fats from peanut butter and olive oil support health, while the colourful vegetables add antioxidants and essential vitamins. It’s a balanced, nutrient-dense meal that will keep you full and satisfied.
Ingredients
The best part about this Thai noodle salad is that it’s made with pantry staples. The ingredients are simple, wholesome and very adaptable. They include firm tofu, fresh veggies like cabbage, carrots, red capsicum (red peppers), coriander (cilantro) and a creamy peanut dressing that’s made with peanut butter, rice vinegar, fresh garlic and tamari. You can easily swap out proteins or use what you have on hand, making it a flexible, go-to recipe for busy days.
How to make this Peanut Noodle Bowl
Making this peanut noodle bowl is super simple. Cook your tofu until golden, then prepare your noodles and veggies. Toss everything together with the homemade peanut dressing, which comes together in minutes. For extra crunch, sprinkle some roasted peanuts on top. Delicious and easy!
Serving suggestions and how to store
Serve your peanut noodle bowl fresh with a sprinkle of roasted peanuts for added crunch. It’s great on its own or paired with extra protein like chicken or boiled eggs. Store any leftovers separately in airtight containers: the tofu in the fridge or freezer, the salad in the fridge, and the dressing in a jar ready for your next meal.
Vary this Peanut Noodle Bowl to suit your dietary needs
To make this dish soy-free, replace the tamari with coconut aminos. For a nut-free version, swap the peanuts and peanut butter with sunflower seeds and tahini. You can also swap the tofu for other proteins like chicken, pork, or eggs, depending on your preference! If you don’t like coriander, swap it with fresh mint or Thai basil.
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Ingredients
- 450 g firm organic tofu – alternative proteins below
- 2 tbsp extra virgin olive oil
- 200 g vermicelli rice noodles
- 1 tbsp extra virgin olive oil
- ¼ red cabbage – finely sliced
- 1 red capsicum/s – sliced
- 1 carrot/s – julienne or grated
- 1 bunch/s fresh coriander leaves – leaves from stems
- Sea salt and freshly ground black pepper – to taste
Dressing
- 3 tbsp peanut butter
- 1 clove/s garlic – crushed
- 2 tbsp rice wine vinegar – or apple cider vinegar
- 2 tbsp tamari
- 60 ml water (¼ cup)
- chilli flakes – to taste, optional
Serve
- ½ cup/s roasted peanuts – optional
Method
- Heat a large pan over a medium heat. Dice the tofu into cubes. Heat the olive oil in the pan and cook the tofu turning so all sides are golden brown.
- Pour boiling water over the noodles and set aside (follow the packet directions for preparing the specific noodles you are using). Once they are ready, rinse in cold water, drain well and then toss through a tablespoon olive oil (this prevents them sticking).
- Prepare the vegetables and combine in a large container (with a lid that you can store them in).
- Make the dressing by combining all the ingredients together in a jar or bottle. It should be a thick drizzle. If you need to add a little more water, do so.
Serve
- Arrange your nourish bowl by combining the salad with the noodles and dressing and toss well to coat it evenly. Top with the tofu (or leftover meat) and peanuts.
Make ahead
- Prep all the components ahead and store the tofu or protein in an airtight container in the fridge.
- The salad in an airtight container in the fridge.
- The dressing in a jar or bottle in the fridge.
Store
- Store the fully prepared salad in an airtight container in the fridge.
Variations
Warm bowl
Heat the tofu (or meat).Alternative proteins
Replace the tofu with cooked chicken, pork, fish or boiled eggs.Onion pickle
Lovely with onion pickle added.Soy-free
Replace the tamari with coconut aminos.Nut-free
Replace the peanuts with pumpkin or sunflower seeds and the peanut butter with tahini (or almond butter for peanut-free).My family loves this delicious Peanut Noodle Bowl..let me know what you thought in the comments below…
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Ashley Miller says
I made this last night with a few variations and the whole family loved it!
I especially loved how quick and easy it was to make!
I made it as more of a stir fry…I doubled the recipe for my family of 5 and had enough for leftovers. I used half tofu and half thinly sliced chicken thigh and cooked that off first, then stir fried the veggies, mixed in the sauce and noodles to heat, and done!
Well Nourished Team says
It certainly is a delicious recipe and very versatile 🙂
Judith Janse van Rensburg says
Hi Georgia, do we replace 450g tofu for the same weight using meat?
Well Nourished Team says
Hi Judith, yes that would work a normal block of tofu.