This Asian insirped dish turned out delicious. Like, crazy good.
Any Asian stir-fry dinner is always guaranteed to be tasty in our opinion- but this bowl was incredible. Tonight we found oursevles craving something spicy and sweet, Asian-style, but with rice noodles. So my sister and I headed over to Whole Foods and picked up a packet of rice noodles and a bottle of coconut aminos (of course, we go through them so fast) and ran home to create this yummy dinner, hoping it would reach our expectations in mind. Turns out, it did and it was just so good we had to share it with you guys! Topped with creamy avocado and tangy lime, a kick of spice and the right amount of sweet, crunchy leafy greens, grilled tofu, and rich flavorful, this Asian inspired dish wont disappoint.
Prep time: 20-25 mins Serves: 2
1 box Thai Kitchen Stir-Fry Rice Noodles
1 cup of Asian stir-fry veggie blend
1/4 block firm tofu
3 mini red/yellow sweet bell peppers
1 heaping cup fresh spring mix
1/2 large avocado
2 garlic cloves
1 tsp sesame seeds
4 tbsp coconut aminos
1 tsp toasted sesame oil
1 tsp Fix Siracha Hot Sauce
1. Press tofu with a towel for about 5-10 minutes. Cut into two pieces and cook in saucepan in a mix of sesame oil and coconut aminos. Fry on each side until crispy.
2. Set the tofu aside and cook the rice noodles. Cook the rice noodles according to box instructions. They should cook for about 3 minutes.
3. As the noodles are draining, move onto the veggies. Mix garlic, sliced bell peppers, and Asian veggie mix in skillet with 1 tbsp of coconut aminos. Simmer and stir for about 5 minutes until cooked.
4. In a bowl, lay a bed of spring mix, then top with rice noodles, stir-fried veggies, and tofu. Then add cubed avocado, sesame seed sprinkle, squeezed lime, drizzle of siracha sauce, and 1 tbsp of coconut aminos.
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