Colorful noodles mingle with veggies, protein, and a bold sweet-spicy sauce in this quick, satisfying bowl.
# What You'll Need:
→ Noodles
01 - 10 oz rice noodles or wheat noodles
→ Protein
02 - 7 oz firm tofu, cubed
03 - Optional: 7 oz chicken breast, sliced
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 carrot, julienned
06 - 3.5 oz sugar snap peas, trimmed
07 - 2 spring onions, sliced
08 - 1 small handful fresh cilantro, chopped
→ Sauce
09 - 3 tablespoons soy sauce
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon sriracha, adjust to taste
14 - 2 teaspoons sesame oil
15 - 2 cloves garlic, minced
16 - 1 teaspoon freshly grated ginger
→ Garnish
17 - 2 tablespoons roasted peanuts, chopped
18 - 1 tablespoon sesame seeds
19 - Lime wedges
# How To Make It:
01 - Cook noodles according to package instructions. Drain thoroughly, rinse under cold water to prevent sticking, and set aside.
02 - In a mixing bowl, whisk together soy sauce, sweet chili sauce, honey or maple syrup, rice vinegar, sriracha, sesame oil, minced garlic, and grated ginger until smooth.
03 - Heat a large skillet or wok over medium-high heat. Add a small amount of oil. Sauté tofu cubes until golden on all sides, about 4 to 5 minutes. For chicken, cook until fully cooked through. Remove and set aside.
04 - In the same pan, add bell pepper, carrot, and sugar snap peas. Stir-fry for 2 to 3 minutes until vegetables are just tender yet crisp.
05 - Return cooked tofu or chicken to the pan. Add prepared noodles and pour in the sauce. Toss all ingredients together until coated and heated through, about 2 to 3 minutes.
06 - Serve immediately. Top each bowl with sliced spring onions, chopped cilantro, roasted peanuts, sesame seeds, and fresh lime wedges.
