asian peanut noodle bowl

do you have 15 minutes to make dinner tonight?

if you do, then you should make this asian peanut noodle bowl.

it does have a lot of ingredients, but once you stock up your kitchen with these asian goodies, this quick and delicious noodle bowl will definitely become part of your weekly dinner rotation.

at least i think that's what nelzo is hoping will happen....

you will probably want to hit up the asian grocery store to pick up a few things, like these rice stick noodles.

i'm sure whole foods or harris teeter carries them, but go to the asian grocery store and save yourself $5.

 pick up rice vinegar and tamari for your peanut sauce while you're at it.

save yourself another $5.
hey, now you have $10.
you're welcome.

ok, i assume you have peanut butter and maple syrup.

oh and get some bok choy.

i had no idea that i loved bok choy.

i even like to say bok choy.

except i keep wanting to spell it with a x instead of k even though i know its not box choy.

does this kind of thing happen to you?

ok enough crazy talk from me.
put down the take out menu and make this.
tastes much better than your local greasy chinese restaurant and you don't have to pray to the elliptical gods to enjoy it.
p.s. no msg coma either, win, win win.

Recipe: Asian Peanut Noodle Bowl (adapted, eat live run)

Ingredients:
2 servings rice stick noodles
1/2 block tofu
1 bunch bok choy
2 tbsp peanut butter
1 cilantro cube, get here
1 garlic clove, grated
quarter-sized piece ginger, grated
2 tsps canola oil
4 oz mushrooms, chopped
1/2 onion, diced
1 pepper, chopped
1.5 tsps tamari
1.5 tsps rice vinegar
1.5 tsps maple agave syrup
2 tsps water
1/2 tsp red pepper flake
1 tsp sesame oil
salt and pepper to taste

Method:
-chop tofu into cubes, saute in cooking spray till crispy, about 8 minutes per side
-blanch bok choy about 30 seconds, rinse in cold water, chop into bite sized pieces
-cook rice stick noodles about 4 minutes, rinse in cold water
-saute garlic, cilantro cube, ginger, onions, peppers and mushrooms in canola oil until soft, add salt and pepper to taste.
-in a miniprep, blend peanut butter, tamari, rice vinegar, sesame oil, water and red pepper flake till smooth
-toss noodles with bok choy, sauteed veggies, tofu and peanut sauce till combined
-serve with a drizzle of sriracha if you dare