Vegetable Noodle Bowl with Peanut Sauce
As spring kicks into full gear, I hear the same thing from so many of my clients — and I feel it too🙃: more rushing, more running around (hello, sports season!), and a lot less time to figure out what’s for dinner. But just because life speeds up doesn’t mean your healthy habits have to take a back seat. This Vegetable Noodle Bowl with Peanut Sauce is my new go-to recipe for this season. It’s light, nutritious, and full of flavor — and it checks all the boxes: make-ahead friendly, easy to customize, and totally satisfying. You can prep it in bulk, swap in chicken, shrimp, or whatever protein you love, and serve it with extra veggies on the side. Simple, flexible, and packed with plant-powered goodness — exactly what a spring weeknight meal should be. 🌱
Equipment
- large nonstick skillet, medium-size saucepan
Ingredients
- 14 oz extra-firm tofu chopped into 1″ cubes
- 1 lb broccoli florets separated
- 6 oz soba noodles or substitute rice noodles, whole wheat pasta, or zoodles
- 1 red bell pepper thinly sliced
- 8 oz cremini mushrooms sliced (or mushroom of choice)
- ½ cup sweet onion sliced into half circles
- 2 cloves garlic thinly sliced
- ¼ cup cilantro chopped (optional)
- 1 lime cut into wedges
- Peanut Sauce:
- ¼ cup creamy peanut butter
- 2 Tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 Tablespoons rice vinegar
- 1 –2 teaspoons maple syrup or honey optional
- 1 teaspoon sesame oil optional
- Warm water to thin as needed
Instructions
- Cook the noodles according to package directions. Drain and set aside.
- While noodles cook, sauté tofu in a large nonstick skillet over medium heat with a splash of olive or sesame oil until golden on most sides (about 6–8 minutes). Remove and set aside.
- In the same skillet, add onions, garlic, mushrooms, and broccoli. Sauté for about 6–7 minutes until veggies are just tender. Toss in sliced red peppers and cook for 1–2 minutes more.
- Make the peanut sauce by whisking all sauce ingredients in a small bowl. Add warm water gradually to reach desired consistency (pourable but not too thin).
- Assemble bowls by layering noodles, tofu, sautéed veggies, and a drizzle of peanut sauce. Top with chopped cilantro and a squeeze of lime.
Notes
Serving Suggestions:
- Serve warm or cold — it makes excellent leftovers, especially for on-the-go!
- Add extra steamed or raw veggies on the side for volume and crunch.
- Swap tofu for shrimp, grilled chicken, or edamame for variety.
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