Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

I’m trying something a little different today: a consolidated blog post. While I love writing, sometimes getting a blog post drafted (and published) is a chore. And, I have heard so many people—from friends to general internet chatter—say they wish it was easier to get to the damn recipe! So, here you are. This is an ingredient-heavy recipe, but once you’ve made it once you’ll see it’s quite easy to throw together. Cold rice noodles make a great lunch for enjoying in the sun, on the patio. Fresh herbs, tahini, and spicy Sriracha are bold and bright. Hope you enjoy!

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce
Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

Published May 7, 2019 by
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Serves: 4   |    Active Time: 30 minutes


For the Sriracha tofu:
  • 1 pound extra firm or super firm tofu, drained
  • 2 tablespoons Sriracha
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce

  • For the tahini dressing:
  • ½ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • ¼ cup water
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon minced garlic

  • For the bowls:
  • 1 eight ounce package Mai Fun rice noodles
  • About 2 cups spring greens
  • 1 red bell pepper, diced small
  • 1 cucumber, diced small
  • 1 large carrot, julienned
  • 1 daikon radish, julienned
  • 3 sprigs Thai basil
  • 3 tablespoons fresh mint leaves, minced
  • 3 tablespoons roasted peanuts, roughly chopped
  • Optional garnish: toasted sesame seeds and lime wedges

  • Directions:

    1. Preheat oven to 475°F and fit a baking sheet with parchment paper.
    2. Place Sriracha, olive oil, and soy sauce in a medium mixing bowl and whisk to combine. Cut tofu into 1-inch cubes and place in bowl. Use a spatula to gently turn tofu in sauce until coated. Using tongs or a fork, move tofu to prepared baking pan, leaving at least 1/2 inch of space between pieces. Bake for 10-12 minutes. Using tongs, flip tofu to the other side. Bake for an additional 12-15 minutes, then place pan aside to cool and turn off oven.
    3. Meanwhile, prepare tahini dressing: place tahini, maple syrup, rice vinegar, water, ginger, and garlic in a small bowl and whisk until fully incorporated (note: at first, tahini might not want to mix in, but eventually it will become a smooth sauce!).
    4. Cook rice noodles according to package. Place cooked rice noodles in a fine mesh sieve and rinse with cold water.
    5. Assemble bowls: divide spring greens among serving dishes. Top with rice noodles. Add red pepper, cucumber, carrot, and radish. Top with tofu, then garnish with basil, mint, peanuts, sesame seeds, and lime wedges. Drizzle with tahini sauce. Serve.

    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

    Pesto Zoodles with Fresh Peas & Bacon

    Update: I added new pictures to this post on 5/11/2018. The recipe is the same :) So yummy! 

    Pesto Zoodles with Fresh Peas & Bacon

    Around this time of the year, every year, I go on a pesto rampage. Last year it was this cheesy pesto scramble and this pesto chicken salad. This year it's pesto zoodles with fresh peas and bacon. 

    And it's the best thing I’ve eaten all month

    Is there anything not to love about long, slurpy noodles coated in pesto? Crunchy bits of bacon and starchy peas? This is the best thing I’ve eaten all month, and I’m not exaggerating. 

    Normally, noodles drenched in this much pesto and served with generous amounts of bacon would be quite a heavy dish, but this is where the zoodles come in: hellooooo zoodles! (Have you noticed I love zoodles yet?) Since zoodles are made of zucchini, you can smother them in pesto and toss in the bacon and still end your meal without that heavy I-just-ate-is-it-nap-time-now feeling. 

    Jump into pesto season with me while it's here! 

    Pesto Zoodles with Fresh Peas & Bacon
    Pesto Zoodles with Fresh Peas & Bacon

    Pesto Zoodles with Fresh Peas & Bacon

    Published June 22, 2017 by
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    Serves: 4   |    Total Time: 30 minutes


    • 3 medium zucchini
    • 1 teaspoon coconut oil
    • 1/4 cup pesto sauce (homemade or store bought)
    • 1 cup green peas (frozen or fresh)
    • 8 ounces bacon, cooked and crumbled into bite sized pieces


    1. Heat 1 teaspoon coconut oil in a skillet over medium heat. When the oil glistens, add the peas, and cook for 3 minutes, stirring occasionally, until bright green.
    2. Spiralize the zucchini into zoodles with a Spiralizer. Pile the zucchini noodles into a skillet and place the lid on (they will cook down). Cook for 5 minutes, and then add the pesto, stirring and turning the noodles to coat them in pesto. Top with bacon, and toss everything one more time to combine.
    3. Serve hot (leftovers are also good cold!)

    Looking for fresh, healthy recipes? Sign up for the Foraged Dish newsletter, and you'll get a copy of our go-to grain-free banana bread recipe, and lots more! 


    Swoodles & Shrimp in Roasted Garlic Avocado Cream Sauce (Paleo)

    Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo

    There was a plan. The ingredients in the fridge were destined to become something special. As is typical for me, these plans involved pesto. But then, something came over me. I went into the fridge for pesto and came out with avocado. Next thing I know I'm roasting garlic and blending them both into cream sauce, adjusting the consistency, adding a dash of salt here and there. 

    When it came to making the "noodles" for this dish, I grabbed the spiralizer (I use this one), which I keep stacked on top of the waffle iron in the corner cupboard or our little rental kitchen. The plan was zoodles, but it happened again: when I reached for the zucchini I came back with sweet potatoes. They spiralized just as well, and then I tossed them in avocado oil and threw them in a skillet on the stove. The swoodles sizzled and popped as the stove got hot, and I occasionally stirred. In some spots the swoodles became crisp, in others they turned golden, caramelizing as sweet potatoes do. As they softened they tempted me to eat them straight from the pan, but I refrained--mostly.

    The timer on the oven when off and I pulled the shrimp out and set them aside. Now for the final test: did my random impulses really know best this time around? 

    Roasted Shrimp

    From the cupboard, I grabbed a bowl (a bowl is best when you want heaping amounts of sauce). Using the closest utensil, I piled on the swoodles and then poured too much just the right amount of sauce over them. Finally, I added a few crisped shrimp. A fork. One giant bite. Ding! Yup, sometimes, your impulses know best. This one's a winner.

    Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo
    Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo
    Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo

    Swaddles & Shrimp in Roasted Garlic Avocado Creamy Sauce (Paleo)

    Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

    The creamy sauce for this pasta is lusciously creamy, thanks to the avocado. Roasted garlic adds a burst of flavor. I would put this sauce on just about any kind of pasta/zoodles, to be honest.

    Serves: 2   |    Total Active Time:


    • 1/2 avocado (large)
    • 1/2 - 3/4 cup almond milk
    • 2 large cloves garlic, minced (3-4 small)
    • 1 teaspoon avocado oil
    • 1/2 teaspoon salt

    • Swoodles:
    • 2 large sweet potatoes
    • 1 tablespoon avocado oil

    • Shrimp:
    • 1/2 pound shrimp, tail-on, raw
    • 2 tablespoons lemon juice
    • 2 tablespoons avocado oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • Pinch paprika
    • 1 clove garlic, minced
    • 2 teaspoons dried oregano
    • 2 teaspoons hot sauce (such as Tabasco)
    • 2 tablespoons minced parsley


    1. In the morning, prepare the marinade for the shrimp: combine all ingredients for the shrimp in a ziplock bag, and add the shrimp. Close bag, squeezing out any air, and place in fridge for 6-8 hours.
    2. When ready to prepare: preheat over to 400°F. Strain liquid from shrimp and discard. Spread shrimp out on cookie sheet. Place cookie sheet in oven and cook for 6-8 minutes. Once cooked, set aside to cool for a moment.
    3. While the shrimp cooks, spiralize the sweet potatoes. Then, toss the swaddles in avocado oil and place in skillet over medium heat. Stir occasionally.
    4. Prep the sauce: sauté the minced garlic in oil in a small pan until fragrant and browning. Then scrape into blender. Scoop avocado flesh into blender, along with 1/4 cup almond milk and salt. Puree. Now, add a small amount of almond milk at a time, blending in between additions, until desired sauce consistency is reached (if you prefer a thinner cream sauce, add more, if you prefer thicker, add less).
    5. To serve: dish a pile of swaddles into bowls or onto plates. Top with a generous amount of sauce, and then a few shrimp.