#WATCHJUNEEAT I love places that let me MIX different types of noodles in ONE BOWL. I’ve only been to one other place that does this, but I’m on a mission to find more (comment any suggestions below please 🙏🏼 )! After finding this place, we went back twice in one week. The second time we took my parents who are visiting for Valentine’s Day Weekend!
I ordered #20 with thick rice noodles and thick egg noodles. Don’t forget to dip your noodles in red vinegar 🥰.
Oreo Brookie Cheesecake! A chewy brownie bottom, creamy chocolate chip cookie cheesecake and Oreo whipped cream! FULL of chocolate and so addicting! .
Tag your friends 👇👭👫👨👩👧👧
🍫 Follow @desserts.delights for more 🍫
- Soba Noodles with Peanut Sauce -
Easy meal that is full of colorful veggies. This will definitely brighten up your meal prep routine.
14 oz. package extra firm tofu, chopped into 1″ pieces
6 oz soba or rice noodles
> Peanut Sauce:
3 - 4 Tbsp water
1/2 c peanut butter
2 Tbsp low sodium soy sauce (or aminos)
1 Tbsp rice wine vinegar
1 Tbsp ginger paste (or 1 1/2 tsp grated fresh ginger root)
1 1/2 tsp sriracha sauce (more to taste) > For the Bowls:
Thinly sliced assorted veggies. I used purple cabbage, carrots, mini bell peppers, cucumber, cilantro)
Sriracha sauce (to taste)
Chopped peanuts, optional
Sliced green onion, optional
1. Preheat the oven to 375°F. Press the tofu to remove extra water. Line a baking sheet with parchment paper and arrange tofu pieces in single layer. Spray with cooking oil. Bake for 35-40 minutes until golden brown. Set aside.
2. Cook soba or rice noodles according to package directions. Rinse under cold water to cool. Set aside.
3. In a small mixing bowl, mix together all the peanut sauce ingredients with a whisk until sauce forms. (Start out with less water and add more as necessary)