Ingredients
Noodles (12 oz)
- soba noodles, rice noodles, or egg noodles
Protein (optional, choose one)
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- ½ lb shrimp, peeled and deveined, cooked
- ½ lb tofu, cubed and pan-fried
Vegetables
- 2 cups shredded carrots
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- ½ cup sugar snap peas
Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sriracha (or chili garlic sauce)
- 1 lime, juiced
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 2 tbsp creamy peanut butter
Toppings (optional)
- Chopped green onions
- Cilantro
- Sesame seeds
- Crushed peanuts
Instructions
1. Cook the noodles: Follow the package instructions for cooking your chosen noodles. Drain and rinse under cold water to stop them from sticking together.
2. Prepare the vegetables: Wash and chop the vegetables according to your preference. You can blanch them in boiling water for a few minutes to soften them slightly, or stir-fry them in a pan with a little oil until crisp-tender.
3. Cook the protein (optional): If you are using chicken or shrimp, cook them in a separate pan with a little oil until browned and cooked through. Tofu can be pan-fried in cubes until golden brown on all sides.
4. Make the sauce: Whisk together all the sauce ingredients in a bowl until smooth. You can adjust the amount of sriracha or chili garlic sauce depending on your desired spice level.
5. Assemble the bowls: Divide the cooked noodles among bowls. Top with vegetables, protein (if using), and drizzle with the peanut sauce.
6. Garnish and serve: Sprinkle with your favorite toppings like chopped green onions, cilantro, sesame seeds, or crushed peanuts. Enjoy!
Tips
- Feel free to add other vegetables to your bowl, such as shredded cabbage, bean sprouts, or sliced mushrooms.
- For a vegetarian option, omit the protein and add extra tofu or black beans.
- If you don’t have creamy peanut butter, you can use regular peanut butter thinned out with a little soy sauce or water.
- The sauce can be made ahead of time and stored in the refrigerator for up to a week.
- This recipe is easily doubled or tripled to feed a crowd.
