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Gluten-Free Veggie Noodle Bowls

COOK TIME
20 mins
PREP TIME
25 mins
SERVINGS
6
RATE THIS RECIPE
(6)

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COOK TIME
20 mins
PREP TIME
25 mins
SERVINGS
6
RATE THIS RECIPE
(6)

Ingredients

Spicy Peanut Sauce
  • 2 tablespoons lime juice
  • 6 tablespoons gluten-free soy sauce
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons light brown sugar
  • 3 tablespoons creamy no sugar-added peanut butter
  • cup water
Noodles
  • 8 ounces rice noodles
  • 2 eggs
  • 8 ounces extra firm tofu, pressed and cut into 1/2-inch cubes
  • 1/2 head red cabbage, shredded
  • 2 green onions, thinly sliced
  • 2 carrots, julienned
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup fresh bean sprouts
  • 1/4 cup peanuts, chopped
  • 1 lime, cut into wedges
Fulfilled by

Chef notes

I love making meals that work for people following different dietary restrictions. This recipe uses gluten-free noodles and it packs in a lot of protein, but it's still vegetarian. The rice noodles make the perfect base for this saucy, sweet, nutty and spicy stir fry. Firm tofu adds some healthy, plant-based meatiness and the fresh veggies bring in some serious crunch.

Preparation

For the spicy peanut sauce:

In a small bowl, add all the ingredients for the sauce and whisk well. Add more water if needed to thin out the sauce. Set aside.

For the noodles:

1.

Soak the rice noodles in hot water according to the package instructions. This may take anywhere from 8 to 20 minutes. 

2.

Heat a large nonstick skillet over medium heat and spray with avocado oil cooking spray.

3.

In a small bowl, whisk the eggs together. Add them to the skillet and cook, stirring occasionally, to a medium scramble. Remove the eggs and set aside.

4.

In the same skillet, over medium heat, add more cooking spray. Add the tofu and cook until it has browned on all sides, about 5 minutes. Using a slotted spoon, remove tofu from the pan and set aside.

5.

In the same skillet, add the cabbage, green onions, carrots and salt. Saute the veggies for about 5 minutes until cooked. Add the garlic and continue to cook while stirring for 1 minute.

6.

Add drained rice noodles, cilantro, bean sprouts, eggs and tofu to the skillet. Continue to cook while mixing everything together well for about 2-3 minutes, then add enough sauce to cover noodles and cook for an additional minute. 

7.

Portion noodles into serving dishes. Garnish with chopped peanuts, fresh cilantro and a lime wedge. 

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