This orange sesame noodle bowl recipe is perfect for when you want to make something quick and easy. Not to mention it is such a healthy meal! The fresh veggies can even be prepared beforehand and just stored in the fridge in tupperware. Either way, it won’t take you too long to make. Who doesn’t love a delicious meal that’s also simple?!
This dish is intended to be enjoyed cold or below room temp! For the noodles we opted for a healthier option of chickpea noodles but you could use any spaghetti type noodle you have. Rice noodles or vermicelli would also be a great alternative! If you’re gluten free, any of these listed would be great for you.
The sauce for this dish is really the shining star that brings everything together. You can taste sesame, fresh orange and peanuts! The tofu soaks up all those amazing flavours. We love coming up with fun, healthy and delicious recipes for you guys to enjoy and we really appreciate all the support! Please tag us if you recreate this bowl, we love to see it! We hope you enjoy this orange sesame noodle bowl.
ICYMI, check out or latest recipe here – jackfruit pesto toasts!
ORANGE SESAME NOODLE BOWL
Course: DinnerCuisine: VeganDifficulty: Easy2
servings10
minutes15
minutesIngredients
3 stalks julienned green onion
1 cup raw bean sprouts
around 1/4 cup worth of julienned cucumber
Around 1/4 cup worth of julienned carrot
250 grams extra firm tofu
2 servings of spaghetti style noodle of your choosing
- For the sauce
1 tsp grated ginger
1 tsp minced garlic
1 tbsp all natural peanut butter
1 tbsp sesame oil
1 tsp chilli oil
1 tbsp rice vinegar
1 tsp maple syrup
1 tbsp orange juice
1 tbsp soy sauce
Directions
- Prep: Julienne carrots, cucumber and green onions. Pat tofu dry and cut into 1 inch cubes. Grate ginger and mince garlic. Fill a large pot with salted water and set to boil. Preheat a skillet over medium/low heat and add sesame oil and chilli oil.
- Once water is boiling, add noodles to pot and cook for 10-12 minutes or until cooked thoroughly. While noodles are cooking, add cubed tofu to the oiled skillet. Fry tofu for 5 minutes before adding garlic and ginger. Fry for another couple minutes just until garlic begins to soften, then add remaining sauce ingredients along with 2 tbsp of pasta water. Lower heat.
- Strain noodles and run them under cold water for 2-3 minutes. This dish is best served cold we found! Once noodles have chilled, Slowly add the tofu and sauce mixture. Toss noodles thoroughly to coat.
- Scoop noodles and tofu into bowls and add desired fresh toppings! Cucumber, carrot, green onion and beansprouts. Finish with a sprinkle of black and white sesame seeds. Serve and enjoy.
