Eat Pretty: Rainbow Veggie Noodle Bowl

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Serves 2

Ingredients
-4 oz. brown rice noodles (like Tinkyada or King Soba)
-1 cucumber, spiralized or chopped into matchsticks
-1 red pepper, chopped into matchsticks
-1 cup thinly sliced red cabbage
-2 carrots, minced
-1/4 cup cilantro, chopped
-10 oz. extra firm tofu, drained then cubed

Dressing
-1 tablespoon sesame oil
-1 tablespoon fresh lime juice
-1 tablespoons white miso
-1 tablespoons reduced sodium tamari
-1/2 tablespoon apple cider vinegar
-1/2 inch of ginger

Method
1. Blend the dressing ingredients together in a mini food processor. You can double the dressing and use it on steamed veggies and salads later in the week. (If you do not have a food processor, finely mince the ginger and then whisk ingredients together.)
2. Wrap tofu in paper towels and let sit for 15 minutes to remove excess liquid. Bring pan to medium-high heat and add a teaspoon of oil. Place drained and cubed tofu in pan. Allow to cook a couple minutes per side until the tofu turns slightly golden.
3. Cook the noodles according to the directions on the package. Drain and rinse with cold water.
4. Place noodles in a large mixing bowl along with the cucumber, pepper, cabbage, carrots, cilantro, and tofu. Toss with about half of the dressing.
5. Add more cilantro and dressing to taste. Top with sriracha if desired.
6. Enjoy!

—Lily Kunin

Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful.

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  • http://taliashulze.com/ Talia

    Most of my meals are very similar to this except I'm too lazy [efficient] to put anything in the food processor for fear of having to clean it later, I usually put Annie's Woodstock Dressing and Nutritional Yeast on it and call it a day.

    • Sarah

      I don't even have a food processor due to the same reason you mentioned it. Honestly, you can mix almost everything with a fork or whisk, or a hand blender, which doesn't need that much cleaning.

      • http://taliashulze.com/ Talia

        Word! Also note the recommendation at the end of this blog post to top with Sriracha if desired. I'm not a 'clean' eater but it seems weird to put together something like this and then top it with sodium benzoate laced chilis.

  • Amanda

    I want to make this! I'm a huge fan of cilantro and cabbage!

    • Janet Lee

      Wow! What are the different ways you eat cilantro? I think I only ever have it in Vietnamese salad rolls :) It has a strong taste which people either love or hate. What dishes do you always eat cilantro with?

  • Sarah

    My meals are pretty similar to this meal. Love the beautiful colors! The Japanese say that every meal should have at least five different colors, and it is true. Since they are (probably) the healthiest people on this planet thanks to their healthy cuisine, I truly believe them. Thanks for the recipe.

  • http://www.clevergirlreviews.com/ Clever Girl Reviews

    mmmm, cilantro!

  • Elaine

    Yesss! Just when i thought my fave blog couldn't get any better. Thanks for posting easy healthy recipes!

  • Janet Lee

    Thank you!

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