On the Menu: Lime-Ginger Asian Noodle Bowl
It’s time for another edition of “On the Menu”, a place where I share some of my tried and true recipes in case you’re looking for a little dinnertime inspiration, along with serving suggestions and tips for getting dinner on the table quickly. This week’s recipe is for a Lime-Ginger Asian Noodle Bowl bursting with flavor – it’s so good that you’re seriously going to want to lick the bowl when you’re finished to get every last ounce of yumminess.
Lime-Ginger Asian Noodle Bowl
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 2 bunches asparagus, chopped
- 3 tbsp olive oil
- 3 tbsp Gourmet Garden Ginger Stir-in Paste
- dash red curry paste
- 2 cans (14 oz) coconut milk
- 6 tbsp soy sauce
- 6 tbsp maple syrup
- 6 tbsp lime juice
- 1 pkg tofu, cut into 1 inch cubes
- 1/4 cup basil, chopped
- 1 pkg (14 oz) stir-fry rice noodles
- dash salt
- dash pepper
Heat olive oil in a large skillet over medium heat; add zucchini, red pepper and asparagus. Season with salt and pepper. Stir frequently, until vegetables begin to soften. Stir in ginger and a dash of red curry paste (more if you like things spicy). Add coconut milk, soy sauce, maple syrup, and lime juice; stir until combined. Bring to a low boil; add tofu and simmer for 5-10 minutes. Stir in basil.
Prepare stir-fry noodles according to package directions.
To serve, ladle noodles into individual bowls and spoon vegetable mixture over top.
Peach Blossom Tips:
*This recipe is best served in miso soup bowls and eaten with chopsticks, which always adds a bit of fun to the dinner time experience. (My husband is a pro – the kids and I definitely take a more creative approach in how we operate our chopsticks!) If you prefer to use a spoon, I would suggest breaking the rice noodles into thirds before cooking and chopping the veggies a bit smaller.
*A great way to get the asparagus just right is to let the stems soak in water for about 15 minutes. The tough, woody ends will snap right off – a perfect job for the kids to do!
*If tofu isn’t your thing, you can substitute chicken, or just make it with the veggies – it will be delicious either way!
*You can definitely use freshly grated ginger in this recipe, but in the interest of keeping things real around here, I’ll confess that I’m not above taking a few time-saving shortcuts in the kitchen when there are high quality alternatives available. And the Gourmet Garden Ginger that I use in this recipe meets that criteria. If you are visual like me and want to know what you are looking for when you go grocery shopping, I’ve included a picture to help you find it faster. Most major grocery stores will have this stocked in their produce department.
*This recipe pairs great with a salad (I added cucumbers, shredded carrots, broccoli slaw and roasted sunflower seeds to a bagged spring salad mix) topped with this dressing. It’s also yummy served with vegetable spring rolls or egg rolls.
This recipe was inspired by a Lime-Curry Stir Fry from All Recipes. You might like that one, too! And if you get a chance to try the Lime-Ginger Asian Noodle Bowl this week, please comment below and let me know your thoughts!