I’m having a bit of a love affair with bowls.
Quinoa bowls, rice bowls, and most recently, noodle bowls. Now we all know I’ve had a thing for food in bowls for quite some time, but noodles have recently become the latest and greatest thing in my house.
They are also very helpful for getting a toddler to eat their dinner. I bet you didn’t know that long and slurpable noodles were just about the funniest thing on this planet? And eating them? Well the most fun ever!
What also helps is the delicious sesame peanut sauce that gets poured over top of these extra fun noodles. And my daughter is the sauce queen – having recently discovered the wonders of hollandaise sauce, this rich and creamy sauce is now the new fave.
Any long noodle would work in this dish. Having made this more than once recently, I’ve tried my share of noodle varieties. One of my favourites is the sweet potato noodle. They are so hard to find in the regular grocery store, but a friend of mine snagged a package for me in Kensington market. I just love how chewy they are. But rice noodles would be a close second and those are readily found in your local grocery store.
Ditch the plate, grab a bowl of noodles, and douse ’em with sauce!
Dara
Sesame Noodle Bowls
Serves | 4 |
Dietary | Vegetarian |
Meal type | Main Dish |
Website | Adapted from Smitten Kitchen |
Ingredients
- 3/4 Pound rice noodles (udon noodles, whole wheat spaghetti, sweet potato noodles would all work)
- 2 Tbsp sesame oil
- 3 Tbsp tahini
- 1.5 Tbsp all natural peanut butter
- 5 Tbsp soy sauce
- 3 Tbsp rice vinegar
- 1.5 Tbsp granulated sugar
- 2 cloves of garlic (minced)
- 1.5 cucumbers (thinly sliced)
- 1 block of tofu (cubed)
- handful cilantro and mint (roughly chopped)
- 1/2 cup peanuts (chopped)
- chili garlic paste (to taste)
Note
These noodle bowls would also be great topped with leftover shrimp or chicken in place of the tofu. Any long noodle would work in place of the rice noodle.
Directions
1. | Preheat oven to 450 degrees and line a baking sheet with parchment paper. Spread tofu out evenly on baking sheet and spray with cooking spray and sprinkle with salt. Bake for about 20-35 minutes, or until lightly golden brown and firm. Remove from oven and set aside. |
2. | Meanwhile, cook noodles according to package direction. Drain and rinse with cold water and set aside. |
3. | In a small bowl, combine tahini, sesame oil, peanut butter, soy sauce, rice vinegar, sugar, and garlic. Mix well. Pour over noodles and toss to coat. |
4. | Divide noodles evenly among bowls. Top with tofu, cucumber slices, mint, cilantro and peanuts. Drizzle with chili garlic sauce, to taste. |
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