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If you’re like me, you’re always looking for something fresh and colorful to perk up weekday lunches. These easy Asian noodle bowls have become one of my go-to meal prep recipes. I love how the rice noodles soak up all that savory sauce, the tofu adds satisfying protein, and there’s a whole rainbow of crisp veggies in every bite.

What I really enjoy about this recipe is that it stays good for days, so you can prep once on Sunday and have something genuinely crave-worthy in the fridge all week. No microwave necessary—it’s delicious cold straight from the container. Great for busy work-from-home days or when you’re packing lunches for a road trip.

If you’re after something that feels light but filling, and is fully plant-based and gluten-free, this is for you.

Why This Bowl Is a Keeper

I’m all about recipes that can flex with whatever’s in the fridge. This one hits that sweet spot.

• You can change up the veggies based on what you need to use. Sometimes I’ll throw in leftover roasted broccoli or sliced radish for crunch.
• Once the tofu’s ready, everything else is basically just assembly. Perfect if you want minimal cooking on meal prep day.
• These bowls hold up beautifully in the fridge. The sauce keeps things moist, and nothing gets soggy.
• It’s naturally vegan and gluten-free so everyone can enjoy it.
• Between the edamame and tofu, you’re getting a solid dose of plant-based protein to keep you full.

I’ve made these for friends who don’t even like tofu and they’ve asked for seconds. That peanut coating wins everyone over.

Ingredients You’ll Need

Here’s what I usually grab when making these bowls.

• Baked Peanut Tofu – This is the star for me. Crispy on the outside, soft on the inside, coated in a peanut sauce that clings perfectly. I like baking a big batch for adding to other meals too.
• Rice Noodles – I usually go with thin rice noodles, but sometimes I use pad thai noodles or even leftover rice if that’s on hand. It’s flexible.
• Veggies – Purple cabbage, carrots, cucumber, and red bell pepper make it so colorful and crunchy. Don’t be shy to swap in what you have.
• Edamame – A freezer staple for me. Just thaw and toss in. Loads of protein and fiber.
• Green Onions – For a fresh bite on top.
• The Sauce – This is magic. Tamari or soy sauce, lime juice, maple syrup, garlic, tahini, sambal oelek, and a splash of broth or water. It’s creamy, a little tangy, a touch spicy.

I love prepping extra sauce to keep in the fridge. It’s amazing on roasted veggies or even as a dip for spring rolls.

How I Make Them at Home

I like to keep things as simple as possible, especially when meal prepping for the week. Here’s my usual flow:

1. Bake the Peanut Tofu – I make this first since it takes the longest. While it’s in the oven, I’ll prep everything else.
2. Whisk the Sauce – Just mix it in a bowl. No fancy equipment. Sometimes I use a jar and shake it up if I’m feeling lazy.
3. Cook the Noodles – Just follow the package. I rinse them under cold water so they don’t stick.
4. Assemble – Divide the noodles, veggies, edamame, and tofu between containers. Pour over a generous drizzle of the sauce and top with green onions.

That’s it. I always make sure to taste and adjust the sauce if I’m in the mood for more heat or extra lime.

Make It Your Own

One of the best things about these bowls is how you can tweak them. I’ve made so many variations based on what I have in the fridge.

• Use Different Veggies – I’ve added roasted sweet potato cubes, snap peas, baby spinach. Pretty much anything that won’t get too soggy works.
• Change Up the Noodles – Soba, pad thai, brown rice noodles, or even leftover rice. I’ve done them all.
• Swap the Protein – If you’re avoiding peanuts, try almond butter or sunflower seed butter in the sauce. Or skip tofu entirely and add tempeh, cooked chicken, shrimp, or even beef strips if you’re not vegan.
• Adjust the Sauce – I sometimes toss in fresh ginger or a splash of rice vinegar. For extra heat I go heavy on sambal or add sriracha.
• Add Fresh Herbs – I’m a big fan of tossing in chopped cilantro, mint, or Thai basil. Makes it feel so fresh.

The more you make it, the more you’ll figure out what you love best.

My Favorite Meal Prep Tips for This Recipe

I’ve tested this meal prep method a bunch of times, and here’s how I do it so it stays fresh all week:

• Layer in Jars – I use big mason jars. Sauce goes at the bottom, then noodles, then tofu and veggies on top. That way the sauce doesn’t make the veggies soggy before you’re ready.
• Keep the Sauce Separate – If you prefer, store the sauce in a little jar on the side and drizzle it fresh when serving.
• No Reheating Needed – I love that these are perfect cold. Ideal for packing in a cooler for a day out or eating at your desk without needing a microwave.
• Double the Tofu – I often bake extra tofu to have on hand for salads or wraps later in the week.

If you’ve ever dreaded eating the same meal all week, trust me—this one makes it easy to actually look forward to lunch.

Let me know if you give these a try. I’d love to hear what combinations you come up with or if you discover any genius veggie swaps. These bowls are always evolving in my kitchen.

Yield: 4

Asian Noodle Bowls

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There’s something so satisfying about a bowl brimming with colorful veggies, savory noodles, and a creamy, punchy sauce.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

For the Bowls:

• 2 cups cooked and shelled edamame
• 1 cup shredded purple cabbage
• 1 red bell pepper, thinly sliced
• 1 batch of baked peanut tofu
• 1 cup julienned carrots
• 1 cup chopped cucumber
• 8 oz thin rice noodles (like Pad Thai noodles)
• Sliced green onion, for garnish

For the Sauce:

• ¼ cup tahini
• ½ cup low-sodium tamari or soy sauce
• 2 tablespoons maple syrup
• ¼ cup water or vegetable broth
• 2 tablespoons lime juice
• 2 teaspoons sambal oelek (adjust to taste)
• 2 garlic cloves, finely minced

Instructions

1. Prep the Tofu:Start by baking your peanut tofu if it’s not already ready. This can be done ahead of time to save time on busy days.
2. Whisk Up the Sauce:In a small bowl, combine tahini, tamari, lime juice, maple syrup, garlic, sambal oelek, and your liquid of choice (water or broth). Whisk until smooth and creamy. Set aside.
3. Cook the Noodles:Boil the rice noodles according to the instructions on the package. Once cooked, drain and rinse with cold water to stop the cooking process and prevent sticking.
4. Assemble the Bowls:Divide the noodles evenly between four bowls or containers. Arrange the cabbage, carrots, cucumber, bell pepper, edamame, and tofu over the top. Spoon about 3 tablespoons of the sauce over each serving. Sprinkle with sliced green onions for a fresh finish.
5. For Easy Meal Prep:Layer these in large mason jars for a grab-and-go option. Start with ¼ cup of sauce at the bottom, then add noodles, cabbage, tofu, carrots, bell pepper, cucumber, and edamame. When you're ready to eat, just pour into a bowl and stir.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1633mgCarbohydrates: 38gFiber: 5gSugar: 12gProtein: 13g

Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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• Saucy Asian Meatballs
• Asian Dumplings
• Asian Style Broccoli