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.