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Recipe Rainbow Veggie Noodle Bowl

Rainbow Veggie Noodle Bowl

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    15 mins

Vegetarian Healthy Fusion Vegetable Tofu Lunch Dinner Appetizer Easy Recipes Less Than 30 mins

What You Will Need

Ingredients

  • 8 oz. extra firm tofu
  • 2 large zucchini, julienned
  • 2 green onions, chopped thin
  • 1 cup carrots
  • ⅛ red cabbage
  • ⅓ cup snap peas
  • 1 handful chopped peanuts
  • mint leaves, for garnish
  • lime wedge, for serving
  • ¼ cup cherry tomatoes, halved

Seasoning

  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. garlic powder
  • 1 tsp. Lee Kum Kee Pure Sesame oil

Dressing

  • 3 Tbsp. Thai peanut dressing, for serving (optional)

Made with
Lee Kum Kee products

Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. Press the tofu with paper towels to drain some of the moisture, then cut into small pieces. 
  2. Heat a pan with oil and fry the tofu for 2-3 minutes per side until golden brown and crispy, then take out and set aside. While they are cooking, season with salt, pepper and garlic powder. 
  3. Julienne the zucchini, chop the onion, carrots and cabbage. Toss that into the pan along with the snap peas and Lee Kum Kee Pure Sesame Oil. Toss back in the tofu and mix together, heat for another 5 minutes. 
  4. Plate it, then top with chopped peanuts and mint leaves. Garnish with a lime wedge, cherry tomatoes and a side of thai peanut dressing (optional). 

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