Cooked - Rice Noodle Bowls With Peanut Lime Sauce

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Rice Noodle Bowls With Peanut Lime Sauce

4.0

250 g gluten-free rice noodles

400 g firm tofu, cubed

1 cup shelled edamame

1 carrot, grated

1 zucchini, sliced into ribbons

1 red capsicum, sliced

1 tbsp neutral oil

3 tbsp smooth peanut butter

Juice of 1 lime

1 tbsp gluten-free tamari

1 tbsp maple syrup

1 tsp sesame oil

3–4 tbsp warm water

1 tsp grated ginger

Cook noodles according to packet instructions and drain.
Pan-fry tofu in oil until golden.
Steam edamame and lightly sauté zucchini and capsicum until softened.
Whisk sauce ingredients together, adding water until smooth and pourable.
Divide noodles between bowls. Add tofu, edamame, carrot and cooked vegetables.
Drizzle with peanut lime sauce.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍜Noodle Bowl

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created this week

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