Peanut Noodle Bowl
Servings: 4
The Peanut Noodle Bowl is a versatile, quick & easy to make nourish bowl. Its a rainbow of goodness that pairs with many different proteins.
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
Instructions
- 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.