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Lime-Ginger Asian Noodle Bowl

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.

5 from 1 vote

Lime-Ginger Asian Noodle Bowl

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8


  • 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


  1. 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.

  2. Prepare stir-fry noodles according to package directions.

  3. To serve, ladle noodles into individual bowls and spoon vegetable mixture over top.

Lime Ginger Asian Noodle Bowl

Lime Ginger Asian Noodle Bowl

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.

Miso Soup Bowl

*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!

asparagus trick

*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.

Gourmet Garden Ginger

*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.

asian salad


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!


  1. Reply

    Miz Helen

    April 11, 2017

    Your Lime Ginger Asian Noodle Bowl looks delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a fantastic weekend and come back soon!
    Miz Helen

    1. Reply


      April 11, 2017

      Thanks Miz Helen! 🙂

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