Asian Vegetable Stir-Fry with Tofu Mince
A vegan Asian vegetable stir-fry with crispy tofu mince, cashews, a savory lime-soy sauce, and rice. It stores well and reheats easily for meal prep.
Asian · DinnerPlan this recipe
Peanut Noodle Bowl with Edamame and Greens
A plant-based noodle bowl with edamame, spinach, and a garlicky peanut sauce. It works well for quick dinners and meal prep, and leftovers are tasty chilled as a noodle salad.
2
Servings
15 min
Cook time
453
Calories
23 g
Protein
Ingredients
14 itemsServings
- or rice noodles
100 g Udon noodles - frozen, steamed
150 g Frozen shelled edamame - chopped
60 g Spinach Leaves 
4 tbsp Peanut butter
2 tbsp Rice vinegar
1 tbsp Soy Sauce- minced
4 cloves Garlic - grated
1 tsp Ground Ginger - optional, roasted
Unsalted peanuts - optional, wedges
Lime - optional
Chili flakes 
Fresh basil leaves
Fresh cilantro
4 tbsp Water
Required equipment
- Stovetop
Instructions
11 steps- 1
Bring a pot of water to a boil.
- 2
Add
100 g Udon noodles and cook until tender. Adjust the timer according to the package instructions. - 3
Drain the
Udon noodles and set them aside. - 4
If
150 g Frozen shelled edamame is not already steamed: Steam the Frozen shelled edamame in a covered steamer basket over boiling water for 5 minutes, until hot and tender, then drain. - 5
Mince the
4 cloves Garlic and chop 60 g Spinach Leaves. - 6
Whisk the
4 tbsp Peanut butter, 2 tbsp Rice vinegar, 1 tbsp Soy Sauce, Garlic, 1 tsp Ground Ginger and 4 tbsp Water in a large bowl until smooth. - 7
If the sauce is too thick, whisk in a small splash of
Water. - 8
Add the cooked
Udon noodles and steamed Frozen shelled edamame to the sauce bowl. - 9
Stir in chopped
Spinach Leaves until everything is coated. - 10
Garnish with
Fresh basil leaves, Fresh cilantro, Unsalted peanuts, Lime, and Chili flakes if desired. - 11
Store leftovers in airtight containers in the fridge and add a splash of water or
Lime juice before serving if the sauce thickens.
Nutrition per servingCalculated from the ingredients used at 2 servings.
453
Kcal
23 g
Protein
36 g
Carbohydrates
21 g
Fat
Recipe details
Published
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