Asian Rice Noodle Bowl with Peanut Sauce

Asian Rice Noodle Bowl with Peanut Sauce

Enjoy our vegan recipe Asian Rice Noodle Bowl with Peanut Sauce by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3261 kJ (779 kcal)
Protein34 g
Fat23 g
Carbohydrates101 g
Fiber11 g


chef's knife, mason jar, bowl, cutting board, Spoon, electric kettle, non-stick frying pan

Recipe instructions:


Dice the tofu and put it in a bowl. Cook the noodles according to the package instructions.

  • 4.2 oz Tofu
    4.2 oz Tofu
  • 2.8 oz Rice noodles
    2.8 oz Rice noodles

Cut the carrot into thin strips, clean and slice the mushrooms and finely chop the onion and garlic and add everything into a second bowl.

  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • 4.4 oz Mushrooms
    4.4 oz Mushrooms
  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)

Add the ingredients listed below to a mason jar. Screw the lid on tightly and shake vigorously.

  • 2 tsp Hot sauce (e.g. Sriracha)
    2 tsp Hot sauce (e.g. Sriracha)
  • 1 ⁠½ Tbsp White wine vinegar
    1 ⁠½ Tbsp White wine vinegar
  • 2 tsp Natural peanut butter
    2 tsp Natural peanut butter
  • 1 ⁠½ Tbsp Soy sauce, light
    1 ⁠½ Tbsp Soy sauce, light
  • 2 Tbsp Water
    2 Tbsp Water
  • 2 ⁠½ tsp Agave syrup
    2 ⁠½ tsp Agave syrup

Heat the canola oil in a non-stick frying pan over high heat. Fry the tofu until golden brown, add half of the sauce, reduce completely and remove from the pan.

  • 1 tsp Canola oil
    1 tsp Canola oil

Add the canola oil into the pan, turn the heat to medium and fry the onions, garlic, carrots, and mushrooms until the onions turn translucent.

  • 1 tsp Canola oil
    1 tsp Canola oil

Add the tofu and the remaining sauce to the pan. Let simmer for 1-2 minutes and serve with the noodles.


    Enjoy your meal!