peanut noodles

Almond Noodles w/ Pickled Bok Choi & Fried Tofu

Rain, you’re drunk, go home.

I mean, all those years I’ve said, “Seattle would be perfect for me! I could wear black and grey and the people are all kind of jaded and hip and the food is awesome and I totally don’t care about the gloom, who needs sun?”…yeah, I was totally wrong. Seattle, you seem awesome, but, dang, I need my sun. And warmth. This whole never getting above 60 (most highs in the 50s) and raining nonstop for two weeks? Spring, I miss you–come back?

Rainy days, more than anything mean comfort days. And since I can’t just stay in bed and read a book until the sun comes out (being a student, I miss you too–come back?), making something warm and comforting (and slightly springy because, hey, it’s supposedly May and Spring) tops my to-do list.

Peanut noodles are one of my favorite on the fly, comfort foods dishes–I mean what vegan or ex-vegan doesn’t love a good warm, peanut sauced bowl of noodles or rice? It’s like steak and potatoes to us. I’ve waxed on the goodness of peanut/almond sauce before (and before), so grab your favorite recipe and use that as a base for your noodles. I also favor rice noodles, so that’s what I’ve used, but any will do.

As for the pickled bok choi, I kind of fell in love with the idea of this Bok Choi and Tofu Salad a few days ago over on Serious Eats. But I didn’t want to eat a salad on a rainy day. Seriously, salad = not warm or comforting (to me). But I had a pound of bok choi from the farmers market on hand and decided to use it as a raw garnish to the warm almond sauce noodles. Slightly pickled in rice wine vinegar, tarmari, agave nectar, and sriracha, they had an awesome crunch and acidic kick to the dish.

And fried tofu? Well, that’s pretty obvious. A little texture, a little protein, total goodness.

So whether you’re facing flooding like us here in Roanoke or soaking in the sun in Seattle (it’s 80-something degrees & sunny all along the west coast–jealous!), this dish could make for a quick, flavorful weeknight meal. Vegan comfort food at it’s best–bowl of noodles, sauce, vegetables, tofu. With a twist, of course.

Almond Noodles with Pickled Bok Choi & Fried Tofu

1 recipe your favorite peanut/almond butter stir-fry sauce (My recipe for peanut sauce and almond sauce)
1 package rice noodles

1 lb baby bok choi
1 c rice wine vinegar
1 tbsp tamari sauce
1 tsp agave nectar
1/2 tsp Sriracha sauce

1 lb tofu, drained and cut into matchsticks
Cornstarch
Vegetable oil (or any oil for frying)

Wash the bok choi and slice into thin ribbons. Place in a non-reactive bowl with the rice wine vinegar, tamari sauce, agave nectar, and Sriracha. Stir to combine and set aside.

In a large skillet, warm enough 1/4″ of vegetable oil. Toss the matchsitcked tofu in enough cornstarch to coat (maybe 1/4 cup or so). Once the oil is hot, and working in batches, fry the tofu until crisp on both sides. Set aside.

Prepare the peanut or almond sauce.

Prepare the noodles, toss with the sauce, and set aside.

To make a bowl, layer the noodles with the pickled bok choi (and a bit of the pickling juice) and tofu.

Serves 4-5

Comments
7 Responses to “Almond Noodles w/ Pickled Bok Choi & Fried Tofu”
  1. Eileen says:

    I was all set to be all “almond noodles? I’ve never heard of those! Man, they are certainly making some interesting noodles these days,” and then I got to the ingredients and realized we were talking about almond sauce instead. But that’s even better! Who doesn’t love a big bowl of noodles with greens and rich sauce? :)

  2. Caitlin says:

    this is a perfect rainy day meal. a little bit of this, a little bit of that, all with an asian flare. i gotta make that peanut sauce.

  3. lazysmurf says:

    That looks beautiful!! I want it so bad! I thought the same thing about the Pacific Northwest and I lived there for a while….and then I moved to Austin the sunniest place on earth. It doesn’t work for me either, I become even lazier!

  4. chow vegan says:

    So yummy looking – comforting yet also very spring like. :-) I love peanut sauce but I don’t think I’ve ever tried almond butter sauce.

  5. You had me at pickled bok choy! YUM!!!

  6. I love the rain. I even love the rainy season compared to sunny one because of the gloom and the relaxation I can feel when at home. I don’t know why but it the season always brings back wonderful memories that is why I love it. I remember making noodles everytime it rains too but mine is just instant noodles. Time to upgrade into a real noodle dish. Thanks for this.

  7. renae says:

    Haha, I was going to leave a comment that said, “you had me at pickled bok choy” – I can’t believe Becky above beat me to it! I’ve never had it, but I love it anyway!

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