This post is sponsored by House Foods, who I love for their amazing tofu products. It’s not a secret that I am a big fan of tofu, and it’s also not news that I am a huge fan of noodles, and what did House Foods do, combine the two!
This bowl just screams spring to me! Lately the weather has been shockingly warm in Toronto, even warm enough that I went for a run on the beach. (Yes we have those here). That fresh air and vitamin D was SO needed.
What is it about spring weather that just makes you want to push aside the comfort foods and welcome in the fresh veggies? This is the recipe I was craving as soon as I made it into my house. (And by make it into my house, I mean shaky legged, stairs suck, OMG apparently the elliptical is NOT the same thing is running on the beach). Ow step what, ow step have, ow step I, ow step done!? Now I’m HUNGRY!
Moving onto more glamours things than my lacking in cardio self, do I even have to talk about how beautiful this bowl is? I don’t, I’m sure of it. I posted a photo of my cutting board full of the veggies as I was making this recipe on Instagram and Facebook, and those who saw it were already joyful over all the alluring colours.
Gorgeousness covered, this is one healthful and totally mouthwatering bowl. All of the crunchy veggies, the added sweetness of the mango (one of my favourite fruits to use in savoury dishes), Tofu Shirataki noodle goodness, and then you top it all off with a tangy and creamy lime peanut sauce. Gah!
This is fresh enough for the spring, but hearty enough to eat all year round. The noodles can be served hot or cold and it’s totally delightful either way. Bring this as a work lunch and your whole office will be jealous. Make it at home and admire all of the brilliance yourself. Either way be sure to post a picture on Instagram and tag me @itdoesnttastelikechicken I want to see the gorgeousness!
In this recipe I used these super neat Tofu Shirataki noodles. These noodles are low in calories, gluten free, and made from tofu giving them a slightly different texture than wheat or rice based noodles. They have an interesting kind of crunch to them, almost like al dente noodles. A definite must try!
Bring a medium pot of water to a boil. Once boiling add the Shirataki noodles. The package says boil for 2-3 minutes, however I found mine took about 5 minutes before I was able to separate them by gently wiggling them apart with a fork. Once cooked and separated, drain. These are delicious served both hot and cold.
Then onto the chopping. So shred that cabbage, slice the red pepper and carrots, cube the mango, thaw the edamame, and chop the green onions and cilantro.
To make the dressing just mince the ginger and garlic, add all of the remaining dressing ingredients and stir well to combine.
Now this last step is VERY important, are you ready? Take a step back and admire the all the colours in your bowl. Give it the photo shoot it deserves, ooh and ahh over it, look for the pot of gold (oh there it is, it’s peanut sauce!), and then prepare to devour this gloriousness. Yay! Eating time.
Inspired by my Vegan Sushi Bowl
- 2 tablespoons smooth natural peanut butter
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha (optional)
- 1 clove garlic, minced
- 1/2 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, minced
- 1 - 2 packages Tofu Shirataki Spaghetti Shape (see notes)
- 1 cup red cabbage, shredded
- 1/2 red pepper, sliced
- 1 carrot, peeled and matchsticked
- 1 mango, cubed
- 1/3 cup shelled frozen edamame, thawed
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- To make the Peanut Lime Dressing: Add in all of the ingredients for the dressing to a small bowl and mix until well combined.
- To make the Rainbow Bowl: Bring a medium pot of water to a boil. Once boiling add the Shirataki noodles. The package says boil for 2-3 minutes, however I found mine took about 5 minutes before I was able to separate them by gently wiggling them apart with a fork. Once cooked and separated, drain. These are delicious served both hot and cold.
- To assemble the bowl, put the noodles in the centre of the bowl, and arrange the veggies around the sides of the bowl. If you want the rainbow effect that I did in the pictures, start with the red cabbage, followed by the red pepper, carrot, mango, edamame, green onions, and cilantro. Serve the dressing on the side.
*If you are making this for one person, I found one package of Tofu Shirataki was enough, if you are dividing this among two people, I would be tempted to double the amount of noodles, because I love me some noodles!
*To make this oil free, just omit the sesame oil.
Nutrition
Did you make this recipe?
Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.
For nutrition information of Shirataki Noodles visit House Foods.
Bon Appetegan!
Sam.
I really liked this!! And the calorie count of the noodles is great!! BUT, I have to say that I did double the recipe for both of us and it was way tooooo much! We could have eaten half easily. I found the noodles in my cooler in the organic section, by the tofu, of course! I like them a lot! I can see using them for other things too! (Do you have any other recipes using them?). And I also cooked for 5 minutes, but they were still sort of stuck together. I ended up running water over them in the strainer and loosening with my fingers. Seem right? Or wasn’t 5 minutes enough? Thanks Sam!! Great recipe!!
Being newly Vegan (YEAH!) I can’t wait to try this! Can you tell me where to find the noodles?
Thank you and not only are you adorable, you’re Chicken is funny and cute and I don’t do bumperstickers, But I want to put some of this chicken on my cars to advertise your site!
Oh congratulations on your new veganism JoAnn! I was able to find the noodles at my local grocery store, they were refrigerated next to the tofu in my store. If not there, then your local health food store might carry them.
So happy you love my site so much. I don’t think there is an option for bumpersticker unfortunately but you can get my logo on a mug, t-shirt, art print, or many other options by visiting this site. I really appreciate your support.
Please let me know if you ever have any questions or need any support, I’m here to help! 🙂
IT’S SO PRETTY! You had me at bowl. Hell, you had me at RAINBOW. Next time I find a juicy mango in the shops, this is getting made! Although i have no clue where to even start looking for those tofu noodles so… reckon anything will be ok? Soba noodles maybe?
Thank you Luci! 🙂
Yes any kind of noodle should work fine, just follow the cooking directions on the package and you are good to go!
Okay Sam…I think it’s a little weird to thaw the edamame in “arm” water…but whatever works for you! Tee hee! I love funny typos. I’m going to make this for meatasaurus friends this weekend that love mango. Hopefully I don’t drink all the dressing first. Perhaps a double batch of dressing would be advisable. 😉 I’m giving it a 5 rating based on your delicious, creative combinations and the introduction to some new noodles! Hope I can find those. I’m sure it will not disappoint!
Thank you so much Dana! Haha, good eye! Typo fixed. I swear I feel blind sometimes after writing these posts, haha. I’m with you, never a bad idea to have extra peanut dressing! 🙂
i love a rainbow, wherever it may turn up! this a beautiful dish and tasty to boot. 🙂
Aww thank you grace! 🙂
Have to definitely try these noodles!! Oh my! Love me a good bowl – this looks scrumptious and super healthy. Thank you. (Oh, I am still working on illustration – sorry hit a bump in the road – I had to say goodbye to my sweet Mojo dog – he had cancer and wasn’t responding to treatment as we had hoped. So sorry for the delay!)
Oh no! I am so sorry to here the Kathy, condolences. No worries at all! I am excited to see it when you are done 🙂