Back to school time means regular family dinners that everyone will go for. As much as I love to cook, I don't have time to spend every night preparing elaborate meals. This meal is quick, easy and delicious. The peanut sauce can be made a few days ahead, I suggest making it on the weekend and then saving it for a mid-week meal. Who doesn't like a sweet and spicy noodle bowl on a chilly fall like evening? No one.
The farmers market is still filled with so much goodness you should be able to find all your vegetables and herbs there. I hope you enjoy it as much as we did!
2 Tbsp toasted sesame oil
3 heaping Tbsp natural salted peanut butter
1.5 Tbsp maple syrup or honey
1 Tbsp coconut aminos or soy sauce
Squeeze of lime juice
scant 1/4 tsp chili garlic sauce
1 tsp fresh ginger, minced or grated
splash of very hot water or broth (only if too thick)
1 garlic clove
Noodles of your choice - rice, soba, udon
Extra firm tofu or protein of your choice
Julienned carrots, chopped in matchsticks
Diced green onion
Sliced red pepper
Sriracha, fresh basil and toasted sesame seeds for topping
- Prepare noodles according to package instructions.
- Prepare dressing by blending together peanut butter, maple syrup, lime juice, ginger, coconut aminos/soy sauce, chili sauce, garlic and sesame oil. If too thick, add a splash of hot water/broth and whisk once more. Set aside. I make this in a Vitamix, you can use s food processor or whisk by hand.
- Steam broccoli and prep vegetables. I like to make stations so that everyone can make their own personal bowls.
- Once noodles are cooked, drain and rinse with cold water. Toss a good amount of peanut sauce into the noodles coating them generously.
- Add noodles, carrots, green onion, broccoli, red pepper and tofu to serving bowls. Top with more peanut dressing, fresh basil, sriracha and a sprinkling of toasted sesame seeds; serve immediately.