Garlic Noodle Bowl

Total Time
20 min
10 min
10 min
This pantry staple-recipe comes together fast and is easy to customize. Add any other vegetables that you have on hand such as shredded carrots, bean sprouts, bok choy, or other leafy greens. Optional garnishes include chopped peanuts, sesame seeds, and cilantro.


Uncooked brown rice ramen noodles

5 oz

Coconut aminos

3 Tbsp


1 Tbsp

Rice wine vinegar

1 Tbsp

Sriracha hot sauce

2 tsp

Sesame oil

2 tsp

Minced garlic

3 Tbsp

Minced ginger

1 Tbsp

Fresh mushroom(s)

4 oz, sliced

Firm tofu

8 oz, cut into 1-inch cubes

Fresh baby spinach

3 cup(s), packed

Uncooked scallion(s)

1 Tbsp, thinly sliced


  1. Cook noodles according to package directions; drain and keep warm. In a small bowl, combine coconut aminos, tahini, vinegar, and sriracha; set aside.
  2. 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.
  3. Serving size: 1 cup