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Fresh Asian Noodle Bowl

You can easily skip the tofu if you'd like. You can also easily add chicken breast or rotisserie chicken if a different protein is desired.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: Asian
Keyword: asian noodles, asianfood, healthy, noodles, rice noodles
Servings: 4
Author: Hip Foodie Mom


  • 2 tablespoons sesame oil
  • 1 package regular firm tofu; sliced into thin strips try to let tofu rest on paper towels beforehand so as to remove/drain some of the water. Pat down thoroughly with the paper towels
  • salt and pepper
  • 8 oz. package of brown rice (or rice) noodles like pad thai noodles or noodles for pho, or you can use vermicelli noodles
  • 2 English cucumbers julienned
  • 2 large carrots peeled and julienned; or you can simply use your vegetable peeler to create carrot curls
  • 2 cups variety of bell peppers orange, yellow and red; thinly sliced
  • 1/3 cup sweet red chili sauce like the Thai Kitchen brand
  • 1/3 cup brown rice vinegar
  • 1/3 cup low sodium soy sauce


  • peanuts crushed (you can place peanuts in a plastic bag and smash with a rolling pin)
  • green onion finely diced
  • fresh cilantro
  • sriracha sauce optional
  • lime wedges
  • sesame oil for garnish


  • Over medium-high heat, add the sesame oil in a non-stick pan for about 2 minutes. Add the sliced, somewhat dry tofu and fry until golden brown, flipping as you are cooking them. Season with salt and pepper if desired. When finished, set aside on a paper towel lined plate.
  • In a large pot of boiling water, cook the noodles according to package directions. Most rice noodles only need to be cooked for 4 to 5 minutes. Drain and set aside.
  • For the dressing: Using a small bowl or mason jar with lid, mix together the sweet red chili sauce, brown rice vinegar and soy sauce. Shake or whisk together and drizzle over the noodles (start with only HALF the dressing mixture) and toss together. Use more if needed.
  • To plate: portion out the noodles and top with the sliced vegetables and tofu. Sprinkle on the chopped peanuts, green onions, fresh cilantro, sriracha (if using) and add a lime wedge or two. I like to add an extra drizzle of soy sauce and sesame oil over the top before serving. Enjoy!