Spicy Honey-Ginger Noodle Bowls
Spicy Honey-Ginger Noodle Bowls
Ingredients
For the Noodle Bowls
- 1 block firm or extra-firm tofu, 14 ounces, pressed and cut into 3/4-inch cubes
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 12 ounces ramen noodles, about 3 blocks, without seasoning packets
- 1 red bell pepper, medium, thinly sliced
- 2 carrots, medium, julienned or shredded
- 1 cup snap peas, trimmed
- 4 heads baby bok choy, quartered lengthwise
- 3 stalks green onions, sliced, white and green parts separated
For the Spicy Honey-Ginger Sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or more to taste
- 2 tablespoons water
For the Garnish
- 1 teaspoon sesame seeds
- 1/4 cup fresh cilantro, chopped
- 1 lime, medium, cut into wedges
Instructions
- 1
Prepare the tofu: After pressing, cut the tofu into 3/4-inch cubes. In a medium bowl, toss the tofu cubes with cornstarch until evenly coated. This will help them get crispy.
⏱️ 5 min
- 2
Make the sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, grated fresh ginger, minced garlic, sriracha, and water until well combined. Set aside.
⏱️ 3 min
- 3
Cook the tofu: Heat olive oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated tofu in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
⏱️ 7 min
- 4
Cook the noodles: While the tofu cooks, bring a large pot of water to a boil. Add the ramen noodles and cook according to package directions (usually 2-3 minutes) until al dente. Drain well and set aside.
⏱️ 5 min
- 5
Sauté the vegetables: In the same skillet or wok used for the tofu, add the sliced red bell pepper, julienned carrots, and the white parts of the sliced green onions. Sauté for 3-4 minutes until slightly tender-crisp. Add the snap peas and baby bok choy and cook for another 2-3 minutes until the bok choy begins to wilt.
⏱️ 7 min
- 6
Combine and finish: Pour the prepared spicy honey-ginger sauce over the vegetables in the skillet. Bring to a gentle simmer and cook for 1-2 minutes, allowing the sauce to thicken slightly. Add the cooked noodles and crispy tofu to the skillet. Toss everything together until the noodles and tofu are evenly coated with the sauce and vegetables.
⏱️ 3 min
- 7
Serve and garnish: Divide the noodle bowls among four serving bowls. Garnish each bowl with the remaining green parts of the sliced green onions, a sprinkle of sesame seeds, and fresh chopped cilantro. Serve immediately with lime wedges on the side for an extra burst of freshness.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Honey-Ginger Noodle Bowls
Ingredients
For the Noodle Bowls
- 1 block firm or extra-firm tofu, 14 ounces, pressed and cut into 3/4-inch cubes
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 12 ounces ramen noodles, about 3 blocks, without seasoning packets
- 1 red bell pepper, medium, thinly sliced
- 2 carrots, medium, julienned or shredded
- 1 cup snap peas, trimmed
- 4 heads baby bok choy, quartered lengthwise
- 3 stalks green onions, sliced, white and green parts separated
For the Spicy Honey-Ginger Sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or more to taste
- 2 tablespoons water
For the Garnish
- 1 teaspoon sesame seeds
- 1/4 cup fresh cilantro, chopped
- 1 lime, medium, cut into wedges
Instructions
- 1
Prepare the tofu: After pressing, cut the tofu into 3/4-inch cubes. In a medium bowl, toss the tofu cubes with cornstarch until evenly coated. This will help them get crispy.
⏱️ 5 min - 2
Make the sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, grated fresh ginger, minced garlic, sriracha, and water until well combined. Set aside.
⏱️ 3 min - 3
Cook the tofu: Heat olive oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated tofu in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
⏱️ 7 min - 4
Cook the noodles: While the tofu cooks, bring a large pot of water to a boil. Add the ramen noodles and cook according to package directions (usually 2-3 minutes) until al dente. Drain well and set aside.
⏱️ 5 min - 5
Sauté the vegetables: In the same skillet or wok used for the tofu, add the sliced red bell pepper, julienned carrots, and the white parts of the sliced green onions. Sauté for 3-4 minutes until slightly tender-crisp. Add the snap peas and baby bok choy and cook for another 2-3 minutes until the bok choy begins to wilt.
⏱️ 7 min - 6
Combine and finish: Pour the prepared spicy honey-ginger sauce over the vegetables in the skillet. Bring to a gentle simmer and cook for 1-2 minutes, allowing the sauce to thicken slightly. Add the cooked noodles and crispy tofu to the skillet. Toss everything together until the noodles and tofu are evenly coated with the sauce and vegetables.
⏱️ 3 min - 7
Serve and garnish: Divide the noodle bowls among four serving bowls. Garnish each bowl with the remaining green parts of the sliced green onions, a sprinkle of sesame seeds, and fresh chopped cilantro. Serve immediately with lime wedges on the side for an extra burst of freshness.
⏱️ 2 min