One-Pot Noodle Tofu & Peanut Veg Bowl, that’s ready in 20 minutes! Brown Rice Noodles, Veggies, Peanut or Almond Butter, spices, flavors, boil and done. Easy Quick Weeknight Dinner Recipe.

On days when you just want some great-tasting food within minutes of thinking about it, you make this One-Pot Noodle Tofu & Peanut Veg Bowl! Just chop things up, layer, cook and done.

I mean literally 20 minutes. Add water to your saucepan, add noodles, add veggies, nut butter, flavors, bring to a boil, simmer for until the noodles are done. Garnish and serve! The noodles are somewhat soupy, which is how I love the dish as there is so much flavor in the sauce. The noodles absorb the sauce as they cool, so by the next day, there won’t be any. Adjust the liquid and noodle quantities to preference. This recipe is oil-free if your nut butter has no added oil.

You can adjust this recipe to your own preference, in terms of what vegetables you would like to put in, like if you like broccoli, pea snaps, courgettes…anything you fancy!

Anyway, let’s make some yummy noodles bowl, shall we? Do drop me a comment below and tell me how you found this recipe, or you can message me directly on Instagram or Facebook! I love seeing what my lovely readers think of my recipes!

Serves 2

Ingredients:

2 1/4 cup (562.5 ml) water

6 oz (170.1 g) brown rice noodles pad thai noodles or other noodles or use angel hair pasta

1/2 cup (64 g) or more sliced carrots

Half a white onion, sliced

1/2 (0.5 ) of a large red bell pepper sliced

4 oz (113.4 g)/3/4 cup cubed tofu

2 tablespoons of scallions chopped (optional)

1/2 cup (64 g) of green beans

5-6 mushrooms, sliced

2 to 3 teaspoons of sriracha sauce

2 to 3 teaspoons of soy sauce use certified gf if needed

1/2 tsp (0.5 tsp) garlic powder or use 2 tsp minced garlic or both

1 tablespoon of ginger paste or minced ginger

4 tablespoons of almond butter or peanut butter

1 teaspoon of lemon or lime juice

1/2 tsp (0.5 tsp) white vinegar

1/4 tsp (0.25 tsp) salt or to taste

cayenne to taste 1/3 tsp or more

1/2 (0.5 ) loaded cup chopped celery or bok choy

2 tablespoons of cilantro/coriander or basil or both for garnish (optional)

A handful of roasted peanuts for garnish (optional)

Method:

1. Add the water to a saucepan. Add the noodles and push them down so they are covered in water. Arrange veggies on the sides or top of the noodles. I added a chopped green chile as well.

2. Add the tofu and the rest of the ingredients to the pot (except the optional toppings). ( Alternatively, crisp the tofu in the oven separately, and add it later, it will give you a lot more texture, rather than having soggy tofu)

3. Bring the pot to a boil over medium heat. Stir occasionally really well to make sure the nut butter mixes in and the noodles cook evenly.

4. Check the noodles for doneness, Taste and adjust sweet, heat and lemon.

Fold in cilantro, basil, or baby spinach if using. Let sit for another minute before serving. Garnish with peanuts or sprouts and a dash of fresh lime. We added a good dash of red pepper flakes and sesame seeds as well.

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