Savor the vibrant flavors of our Noodle Crunch Bowl with Peanut Sauce, a delightful fusion of wholesome ingredients and bold Asian-inspired tastes. Featuring tender noodles, crisp vegetables, and a variety of crunchy toppings, each bite offers a burst of texture and freshness. Drizzled with a delicious miso dressing and sweet peanut sauce, this vegetarian noodle bowl delivers a harmonious blend of savory and nutty notes, sure to tantalize your taste buds.
Noodle Crunch Bowl with Peanut Sauce
Makes 4 servings
Ingredients
- 1 (16-ounce) package firm tofu
- Miso Dressing (recipe follows)
- 1 (16-ounce) package udon noodles
- 2 tablespoons olive oil
- 1 medium English cucumber, halved lengthwise and thinly sliced
- 2 large carrots, peeled and julienned
- 1 bunch green onions, cut into 2-inch pieces
- 1½ cups shredded red cabbage
- ½ cup chopped fresh cilantro
- ½ cup thinly sliced radish
- ¼ cup fresh mint leaves, torn
- Peanut Dressing (recipe follows)
- Lime wedges, to serve
- Garnish: chopped peanuts
Instructions
- On a rimmed plate, place tofu; place another plate on top of tofu. Weigh down with a large can, and refrigerate overnight.
- Drain liquid from tofu. Cut into 4 pieces, and place in a small bowl. Pour ½ cup Miso Dressing on top, and let stand for 30 minutes.
- Meanwhile, cook noodles according to package directions. Drain, and rinse with cold water. Toss with remaining Miso Dressing.
- Heat a grill pan over medium-high heat.
- Drain tofu, discarding marinade.
- Brush grill pan with oil. Add tofu, and cook for 2 to 3 minutes per side. Cut into 1½-inch cubes.
- Divide noodles, tofu, cucumber, carrots, green onion, cabbage, cilantro, radish, and mint among 4 serving bowls. Serve with Peanut Dressing and lime wedges. Garnish with peanuts, if desired.
Miso Dressing
Makes about 1⅓ cups
Ingredients
- ½ cup rice vinegar
- ½ cup water
- ⅓ cup olive oil
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons white miso soybean paste
- 1 clove garlic, grated
- 1 teaspoon honey
Instructions
- In the container of a blender, process vinegar, ½ cup water, oil, ginger, soybean paste, garlic, and honey until smooth.
Peanut Sauce
Makes about 1 cup
Ingredients
- ½ cup creamy peanut butter
- 3 tablespoons water
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoons rice wine vinegar
- 2 teaspoons chile-garlic paste*
- 2 cloves garlic, grated
Instructions
- In the container of a blender, process peanut butter, 3 tablespoons water, soy sauce, lime juice, vinegar, chile-garlic paste, and garlic until smooth. (If sauce is too thick, add an additional 1 tablespoon water.)
Notes
*We used Thai Kitchen Roasted Red Chili Paste.
