This noodle bowl is my dream lunch come true. Care to join? The show stopper in this meal is the almond butter tofu. Tofu is pressed dry, tossed in cornstarch, lightly browned, then sautéed in my almond butter stir-fry sauce until savory, sweet, and perfectly crisp. Next up, vegetables. The beauty of a meal like this is you can use practically whatever produce you have on hand. For a variety of textures and flavors, I went with cucumber, green onion, red pepper, and carrot noodles. I also think edamame, mango, and radish would work well, too. The vegetables not only add vibrant color to the dish, but also lots of fiber and crunch! The Vietnamese-inspired dressing is extremely flavorful and complements the noodles and veggies perfectly: A combination of garlic, chili, rice vinegar, tamari, lime juice, sesame oil, and maple syrup – ingredients you likely already have on hand! Now you’re ready to dig in. I hope you love this noodle bowl! It’s quick, fresh, flavorful, incredibly satisfying, and perfect for lunch or dinner. Make this when you’re craving something satisfying but quick and loaded with vegetables. If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see. Cheers, friends! *Note: Recipe updated on 10/8/18 to increase serving size to 4 (formerly 2).
