2 Servings 10 min Cook
2 1/4 Cup Water
6 Oz Rice Noodles
1/2 Cup strips or slices Carrots
1/2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
4 Oz Tofu
2 Tbsp chopped Scallions
2 Tsp Sriracha Sauce
2 Tsp Soy Sauce
2 Tsp Garlic
1 Tbsp Ginger Root
3 Tbsp Peanut Butter
1 Tsp Lemon Juice
1/2 Tsp Vinegar
1 Tbsp Sugar
1/4 Tsp Salt
1/3 Tsp Cayenne Pepper
1/2 Cup chopped Celery
1 Tbsp, chopped Basil
Chop celery, scallions, bell pepper, and carrots.
Mince garlic and ginger.
Add the water to a saucepan.
Add noodles and push them down so they are covered in water.
Arrange veggies on the sides or top of the noodles.
Add tofu and the rest of the ingredients except basil and celery.
Bring the pot to a boil over medium heat.
Stir occasionally really well to make sure the nut butter mixes in and the noodles cook evenly.
Once boiling well, add in the celery and mix in.
Cook for another minute or 2.
Check the noodles for doneness, Taste and adjust sweet, heat and lemon.
Fold in basil.
Let sit for another minute before serving.