Easy Saucy Noodle Bowls

We all want the same thing: easy healthy recipes that everyone loves. These are the recipes that go into the dinner rotation and never come out, and this right here is one of them. I’ve made it with rice noodles, ramen noodles, spaghetti and even chickpea pasta, and it is a hit with the whole family every time. Only downside: there are never only leftovers. I pair it with broccoli here, but feel free to substitute your favorite vegetable or veggie blend here.

RECIPE for Saucy Rice Noodle Bowls:

Serves 2-4

Ingredients:

1 8oz package of pad thai rice noodles or 1 10 oz pack of ramen noodles 

1 block firm or extra firm tofu

1-2 bunches broccoli

1 Tablespoon + 1 corn or tapioca starch 

1/2 cup vegetable broth 

3 Tablespoons Tamari or soy sauce

2 Tablespoons maple syrup 

1 Tablespoon rice vinegar

1 Tablespoon dark roasted sesame oil*

1 teaspoon garlic powder 

Instructions:

Rinse, dry and slice tofu into your favorite shape. Preheat oven to 400 degrees. Place tofu pieces on a lined baking sheet and bake while your prepare the rest of the meal, flipping once. Tofu is done when the edges are starting to brown. 

Prepare noodles according to package instructions. While noodles cook and tofu bakes, steam your broccoli.

Now mix your sauce. In a small bowl whisk starch, broth, tamari, maple syrup, rice vinegar and sesame oil until no lumps of starch remain. 

When noodles are done strain in a strainer. Leave noodles in strainer and add sauce to the warm noodle pot and place back over medium heat. Bring sauce to boil and stir for a minute or two to thicken. Turn off heat. Add back cooked noodle to pot and stir into sauce, coating each noodle. Make bowls with noodles, tofu and broccoli. Add hot sauce or red pepper flakes to taste! 

*I love the flavor of dark roasted sesame oil here, but you can omit or substitute tahini for an oil free meal.