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Rachel White

Noodle Bowl Vegan Dinner Recipe

Noodle Bowl Vegan Dinner Recipe combines saucy noodles, fresh vegetables, and bold flavor for a fast satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Noodle Bowl
  • 8 oz rice noodles or ramen noodles
  • 1 cup broccoli small florets
  • 1 cup carrots shredded
  • 1 cup bell pepper sliced
  • 1 cup tofu cubed
Sauce
  • 3 tbsp soy sauce
  • 1 tbsp peanut butter
  • 1 tbsp lime juice
  • 1 tsp maple syrup
  • 2 tbsp water to thin

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pot
  • Skillet
  • Tongs
  • Knife
  • Freezer

Method
 

  1. Cook noodles until tender, then rinse briefly so they stay springy not sticky.
  2. Whisk soy sauce, peanut butter, lime juice, maple syrup, and water until smooth.
  3. Sear tofu in a skillet until edges crisp, then add vegetables.
  4. Cook vegetables until bright and crisp-tender, or longer for softer texture.
  5. Add noodles and sauce, toss well, and serve hot with neat bowl assembly.

Notes

Keep vegetables crisp for contrast or cook longer for softer bites. Freeze sauce separately up to 2 months. Store noodles and toppings apart for easy assembly. Customize with sesame oil, chili flakes, mushrooms, or edamame. Refrigerate leftovers up to 4 days.