Noodle Bowl with Seasoned Egg & Pan Fried Tofu

Have I said I’m obsessed with “Bowls”!?!?! Well I am…for the last year or so. My newest creation wasn’t ramen…or soup…or with rice. This had a creamy peanut sauce covering the noodles, topped with pan fried crispy tofu, roasted baby bok choy, fresh carrot sticks, chopped cilantro, green onions and pickled ginger. Oooohhhhhh the pickled ginger I absolutely love! It’s a must have on any Asian inspired bowl I make.

Some details in case you would like to make your own:

  • I cheated and bought the peanut sauce. It was a quality one but there are tons of recipes on Pinterest if you’d like to make your own. Use it to coat the noodles and marinate the tofu before pan frying.
  • Roast the baby bok choy with olive oil and salt and pepper until they’re soft. That’s all you need here!
  • Cut all you fresh veggies while you fry the tofu and cook the noodles.
  • Put all your toppings on the noodles and enjoy – and I added a little sesame seeds at the last minute ☺️
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