👇 INGREDIENTS:
- 230 g rice noodles or udon
- 1 tbsp tamari (soy sauce)
- ½ cucumber, cut into thin strips
- 1 medium carrot, cut into thin strips
- 200 g firm tofu, cut into strips
- Fresh mint, cilantro, or basil for garnish
- Crushed peanuts or sesame seeds for garnish
- Sriracha for serving, optional
✅ Peanut Sauce:
- ½ cup peanut butter
- 2 tbsp fresh lime juice
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 1 tbsp tamari (soy sauce)
- 1 tbsp toasted sesame oil
- 2 tsp maple syrup
- 1 tsp fresh grated ginger
- 4-6 tbsp water as needed
👇 HOW TO COOK 👇
1️⃣ In a medium bowl, mix the sauce ingredients: peanut butter, lime juice, rice vinegar, sriracha, tamari, sesame oil, maple syrup, ginger, and 4 tablespoons of water. If the sauce is too thick, add more water, one tablespoon at a time, to reach the desired consistency.
2️⃣ Bring a large pot of water to a boil. Cook the noodles according to package instructions.
3️⃣ Drain the noodles and rinse with cold water. Transfer to a large bowl, mix with peanut sauce and tamari.
4️⃣ Divide the noodles among four bowls. Top with cucumber, carrot, and tofu. Garnish with fresh herbs and peanuts. Drizzle with more peanut sauce. Serve with sriracha, if desired.
Enjoy your meal! 😋
