Veggie & Rice Noodle Bowl with Ginger Peanut Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant rice noodle bowl with fresh vegetables and tofu dressed in a quick ginger-peanut sauce, ready in 15 minutes with minimal cooking. Satisfying and completely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- ~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))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 954mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 466mg
- Calcium
- 150mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 954MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.