vegetarian | gluten free | egg free | dairy free | vegan

25 minutes or less

What You’ll Need:

4oz rice noodles

1-2 inch hunk fresh ginger root, minced

2 cloves garlic, minced

1 Tbsp coconut oil

1 1/2 Tbsp sesame oil

3 heads baby bok choy (or 1 large head), chopped

2 large carrots (or a handful baby carrots), sliced

1/2 block firm or extra firm tofu, pressed & cut into small cubes

For the broth:

1 can full fat coconut milk

1 can filtered water ( just fill empty milk can, obvi)

.25oz chives, chopped

1/2 bunch cilantro, chopped

1 1/4 tsp sea salt

1 tsp raw sugar

juice of 1 lime

Optional, for serving:

1/4 c roasted, unsalted peanuts

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Apply gentle pressure on the top plate to begin to release water. Set aside.

Bring a pot of water to a boil for the pasta & cook according to package instructions.

While water comes to a boils, sauté ginger & garlic in coconut oil in a medium soup pot until aromatic.

Add sesame oil, veggies and tofu. Sauté until bok choy turns bright green and looks delish.

Add ingredients for the broth. Bring to a boil, then reduce to a simmer. Cover & cook for 10 minutes to allow flavors to marry.

Drain prepared noodles and divide evenly into (2) big ‘ol bowls. Spoon coconutty goodness over noodles & sprinkle with peanuts of your heart desires.

Enjoy with any combination of forks, spoons and chopsticks and be so happy!

Serves 2.