Super easy Asian noodle bowls are as welcome for a quick lunch as they are for dinner. Flavored with sesame-ginger dressing and embellished with avocado and baked tofu, this quick recipe will have you eating in no time.
Noodle bowls are a nice change of pace from grain bowls. For this recipe, you can use any kind of Asian noodles you prefer or have on hand — Chinese wheat noodles, udon, soba, or even regular linguine. Use bean-thread or rice noodles as two gluten-free options.
What little other prep is needed can done while the noodles cook, so you can enjoy this dish ASAP. The recipe gives you the option of using bottled or homemade sesame-ginger dressing; If you’d like to DIY, here’s our recipe for Sesame-Ginger Salad Dressing.
About baked tofu
Baked tofu is ready to use straight from the package — no need to cook or season. I like Nasoya Teriyaki Marinated baked tofu for this recipe (though flavors are good, too — like chipotle, if you’d like a bit of spice), which can be found many supermarkets next to tub tofu.
Soy Boy is a great brand, too, though it may be easier to find at natural foods stores than in supermarkets. See lots more recipes for using baked tofu.
- 8-ounce package Asian noodles (Chinese wheat noodles, udon, soba, or substitute regular linguine)
- 1 cup finely chopped broccoli florets
- 1 cup or so fresh sprouts (mung bean or other), optional
- 1/2 cup sesame-ginger salad dressing (bottled or homemade; see link to recipe in Notes or above recipe box), plus more for passing around
- 1 tablespoon soy sauce or tamari, or to taste
- Freshly ground pepper to taste
- 1 medium firm, ripe avocado
- 8-ounce package baked tofu (see Note), diced
- Cilantro or parsley sprigs
- Sesame seeds
- Cook the noodles according to package directions until al dente. Plunge the broccoli into the water before draining and cook for 30 seconds or so.
- Drain the noodles and broccoli under cool running water a colander. When they’ve cooled to room temperature, make sure they’re drained well and transfer to a mixing bowl.
- Add the sprouts, dressing, soy sauce and pepper to the noodles and mix well.
- Divide the noodle mixture between 4 shallow serving bowls. Arrange the avocado slices and baked tofu dice evenly in separated piles over the noodles. Garnish with cilantro and sesame seeds.
- Serve at once. Pass around extra dressing for individual portions.
Link to our Sesame-Ginger Salad Dressing if you’d like to make your own.
Baked tofu is ready to use straight from the package — no need to cook or season. I like Nasoya Teriyaki Marinated baked tofu for this recipe (though flavors are good, too — like chipotle, if you’d like a bit of spice), which can be found many supermarkets next to tub tofu. Soy Boy is a great brand, too, though it may be easier to find at natural foods stores than in supermarkets.
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