Ingredients

The following ingredients have 1 Servings
  • ~3 oz. white or brown rice noodles ((3 ounces is roughly one-quarter of a 14-oz box of rice noodles))
  • 1 Tbsp toasted sesame oil
  • 1 heaping Tbsp natural salted peanut butter ((or sub other nut butter, such as almond or cashew))
  • 1 Tbsp brown sugar or maple syrup ((or honey if not vegan))
  • 1/2 Tbsp low sodium soy sauce or tamari ((sub coconut aminos if soy-free))
  • 1 Tbsp lime juice
  • 1/2 tsp chili garlic sauce ((plus more to taste))
  • 1/2 tsp fresh minced or grated ginger
  • 1-2 Tbsp very hot water ((only if too thick))
  • 1/4 cup uncooked extra firm tofu ((patted dry and cubed))
  • 1/4 cup small carrots ((chopped in matchsticks))
  • 1/4 cup diced green onion
  • Sriracha and fresh basil ((for topping))

Instruction

  • Prepare noodles according to package instructions – typically place in a bowl, pour boiling water over and let set for 10 minutes before draining.
  • Prepare dressing by adding the following ingredients to a small mixing bowl: Peanut butter, sesame oil, brown sugar or maple, soy sauce or tamari, lime juice, chili garlic sauce, and ginger. If too thick, add a splash of hot water and whisk once more. Set aside.
  • Once noodles are cooked, drain and rinse with cold water. Place on towel to dry slightly.
  • Add noodles, carrots, green onion, and tofu to serving bowl. Top with peanut dressing, fresh basil ,and sriracha and serve immediately.