Peanut noodle bowl
I made this peanut noodle bowl for National Nutrition Week! The theme this year was #tryfor5 which is all about finding your veggie inspiration. This bowl is totally loaded with veggies and creamy goodness from the peanut sauce (which is made from peanut butter... yes PEANUT BUTTER!) I hope it helps you to find some more delicious veggie inspo.
Peanut noodle bowl recipe
Serves 4-6 Time: 20-25 minutes
What you need: 250g dried rice noodles (I used pad Thai style) 3 medium carrots, chopped into matchsticks 1 head of broccoli, roughly chopped 1 large brown onion, sliced 2 cloves garlic, crushed 1 head chinese broccoli, chopped 1 bok choy, chopped 200g firm tofu - I used Soyco Malaysian peanut tofu from Coles Optional: crushed peanuts and fresh lime to top
Peanut sauce: 1/3-1/2 cup crunchy peanut butter 1/4 cup soy sauce 1 tablespoon sriracha 2 tablespoons honey 1 teaspoon sesame oil 1 tablespoon rice wine vinegar 5-6 tablespoons water
How to: Cook the rice noodles as per packet instructions. Heat a large saucepan or wok on medium-high heat and add the onion, cooking for a few minutes whilst stirring until browned. Now add the garlic and cook for ~30 seconds until fragrant. Add the carrots and broccoli, stirfrying until cooked through. Lastly add the chinese broccoli and bok choy, cooking for a few minutes until just wiltered. Set stirfried veggies aside and cook the tofu in the same pan for ~2-3 minutes on each side until browned and crispy. Meanwhile, make the peanut sauce by mixing all ingredients together with a whisk. Add more water until you have reached your desired consistency. Mix the rice noodles with half of the sauce to coat, now add your stirfried veggies and the remaining peanut sauce, toss to combine. Serve topped with crispy tofu and a wedge of fresh lime. I also added some crushed peanuts on top too, just to make it a little extra!