Garlic noodle bowl by Digital 360 Coach Cassidy
Uncooked brown rice ramen noodles
Rice wine vinegar
Sriracha hot sauce
4 oz, sliced
8 oz, cut into 1-inch cubes
Fresh baby spinach
3 cup(s), packed
1 Tbsp, thinly sliced
- Cook noodles according to package directions; drain and keep warm. In a small bowl, combine coconut aminos, tahini, vinegar, and sriracha; set aside.
- Heat oil in a large nonstick pan over medium heat. Add ginger and garlic; cook, stirring constantly, until golden, 1 to 2 minutes. Add mushrooms; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Push mushrooms to side of pan; add tofu to middle of pan and cook for 2 minutes. Flip tofu; cook 1 minute more. Gently stir in spinach; cook until it wilts, about 30 seconds. Add reserved sauce and noodles; gently toss to coat. Divide between bowls; garnish with scallions.
- Serving size: 1 cup