Rice Noodle bowl. { Recipe}
Plant-based & Gluten Free
1 serving
For the bowl
- 1 cup Rice noodles ( cooked as per package instructions)
- 1/2 firm organic tofu package, drained ( not pressed)
- 1/4 cabbage shredded
- 1 tsp green onion finely chopped
- 1 tsp fresh cilantro chopped
- 1/2 cup shiitake mushrooms, cut in 1/4
- 2-3 tsp sesame oil
- sesame seeds
- salt
- black pepper
- grated fresh ginger
- minced fresh garlic
For the dressing:
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh grated ginger root
- 2 garlic cloves minced
- 2 tsp organic peanut butter
- 1 tsp rice vinegar
- water
In a medium skillet cook the tofu until very light brown, add 1 tsp soy sauce, stir. Add 1 tsp sesame oil then cook the cabbage until tender and soft , add the mushrooms, stir and cook for 5 minutes. Then add the ginger and the garlic, stir and cook for few minutes. Sprinkle salt and black pepper.
In a medium bowl mix the peanut butter, add soy sauce, sesame oil, garlic, ginger, rice vinegar and water to obtain a light paste. Taste and adjust the seasoning.
In the skillet add the cooked noodles, the sauce , mix well. Sprinkle sesame seeds, green onion and fresh chopped cilantro serve in a bowl and eat with chopsticks!
Enjoy!
