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 ☺️