Hello noodle bowls! If anyone has come and stayed with me in the past few months, noodle bowls were most likely what they were made to eat on a daily basis. Sorry.
Never mind, totally not sorry! Noodle bowls have just become my all time favorite meal in 2016. It all started with this rice noodle salad and then from there on me and noodles bowls were fast friends.
Not only are they SUPER easy to make (once you’ve made brown rice noodles, regular pasta seems like it takes an eternity to cook) but they are so wholesome and replenishing. In the countless times I have eaten this meal, I always feel so fulfilled afterwards and more importantly my stomach (hey Gertrude) is happy. And lately that has been my top priority!
It is really awesome when you come home from a long day at work and you are actually all giddy and excited about what you are going to eat that night. We all should be looking forward to our next meals not because we are hungry but because we become better and happier people when we eat it. It is amazing how good, wholesome and nutritious food has that effect on you! Seriously whenever I have a doughnut now I become pretty grumpy for the rest of that day!
Is there that one meal that you absolutely love and always look forward to eating? Is it junk food or to your surprise, is the meal healthy with whole ingredients?
- 15 ounces extra-firm tofu
- 2 tablespoons coconut oil
- 2 tablespoons soy sauce
- tablespoons maple syrup
- ounces brown rice noodles
- 2 avocados
- 4 cups finely chopped kale
- 1 cup edamame
- 3/4 cup creamy peanut butter
- 3 tablespoons ginger
- 2 tablespoons maple syrup
- 3 tablespoons soy sauce
- juice of 2 limes
- 2 tablespoons sesame oil
- Drain the tofu and press out the excess liquid between layers of paper towels. In a large pan, heat the coconut oil over medium heat. Chop the tofu in 1/2-inch cubes and add them to the hot pan. Sauté gently until the edges begin to brown. Add the soy sauce and maple syrup. Stir and cook for 6 to 8 minutes longer, until the edges are crisp. Set aside to cool.
- Bring 4-5 quarts water to a boil. Add noodles and boil 4-5 minutes or until tender, stirring occasionally. Drain and rinse under cold water and set aside.
- To make the dressing, combine the peanut butter, ginger, maple syrup, soy sauce, lime juice and sesame oil in a small bowl and mix until combined. Add in a tablespoon or more of water and mix until desired consistency. Keep in mind that it will thicken when you store it in the fridge, so you will have to add water again to make it thinner.
- To assemble the bowls, roughly measure out 1/4 portion of each of the ingredients listed above in 4 medium-to-large bowls (don't use cereal bowls). Drizzle over about 1/4 cup (or 1/3 cup if you like it saucy!) of the peanut ginger dressing over the noodle bowls and serve. Finish it off with some sesame seeds if you'd like and salt and pepper to taste.
And I’m gonna go eat this now! Cause you know of course I’ve made this already over the weekend and got some leftovers.