Veggie & Rice Noodle Bowl with Ginger Peanut Dressing by Minimalist Baker

A 15-minute meal that requires virtually no cooking and only one bowl. Simply prepare rice noodles, chop fresh veggies, whip up a quick ginger peanut dressing and throw it all together with tofu and fresh basil. A vegan and gluten free dish that’s completely satisfying.

Original recipe

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Prep: 5mins Cook: 10mins Total: 15mins


553 kcal
Carbohydrate content
74 g
Fat content
24 g
Fiber content
6 g
Protein content
12 g
Saturated fat content
3 g
Serving size
1 g
Sodium content
428 mg
Sugar content
22 g



  1. Prepare noodles according to package instructions – typically place in a bowl, pour boiling water over and let set for 10 minutes before draining.
  2. Prepare dressing by adding the following ingredients to a small mixing bowl: Peanut butter, sesame oil, brown sugar or maple, soy sauce or tamari, lime juice, chili garlic sauce, and ginger. If too thick, add a splash of hot water and whisk once more. Set aside.
  3. Once noodles are cooked, drain and rinse with cold water. Place on towel to dry slightly.
  4. Add noodles, carrots, green onion, and tofu to serving bowl. Top with peanut dressing, fresh basil ,and sriracha and serve immediately.