Rainbow Veggie and Tofu Glass Noodle Bowls

Our noodle bowl combine rainbow veggies, baked tofu, and glass noodles with an easy sesame dressing for a nutritious meal that is ready in under 30 min! This recipe developed in partnership with Malony.

When I lived in New York City (eons ago for college), there was this funky spot I used to frequent between classes in the East Village that had the most AMAZING noodle bowls. They served the noodle bowls with either glass noodles or rice noodles. This is when I was first introduced to glass noodles and I’ve loved them ever since!

When Malony reached out to me to try their noodles and talk about a partnership, the first thing I thought of was my beloved Rainbow Bowls from the East Village in NYC. I decided to recreate them as best as I could remember (we are talking about almost 20 years ago!). You can order Malony Noodles online or call and check your local Asian food store to see if they have them in stock. Let’s get to it!

Noodle Bowl Ingredients

• Malony SaiFun Glass Noodles
• Red Bell Pepper
• Red Cabbage
• Broccoli Florets
• Carrots
• Extra Firm Tofu* (can sub other proteins)
• 5-ingredient Tofu Marinade
• 5-ingredient Sesame Dressing

How to Make Noodle Bowls:

1. Begin by making the Tofu marinade and Sesame Dressing. Both of these can be made in advance (up to 4 days).
2. I recommend marinating the cubed tofu (photo #3) for at least 1 hour or up to 24 hours to get the most flavor. After marinating, you need to bake the tofu. If you don’t mind chilled tofu, this can also be done in advance.
3. Prepare the vegetables by chopping the cabbage, thinly slicing the bell pepper, and shredding the carrot (you can also buy pre-shredded carrot to save time). Next, trim the broccoli florets. (photo #4)
4. Bring a large pot of water to a boil. Once boiling, add the Malony glass noodles and set a timer for 5 minutes (photo #1). At 5 minutes, add the broccoli florets to the pot with the boiling noodles. Continue cooking for 1 minute (photo #2). Quickly strain the broccoli and noodles and run both under very cold water. Strain and set aside.
5. Assemble bowls by layering glass noodles, cabbage, bell pepper, broccoli, carrots, and baked tofu. Drizzle with sesame dressing, Serve and Enjoy!

Recipe Tips

• Save time by marinating and baking the tofu in advance.
• Save time by making the Sesame Dressing in advance.
• Save time by purchasing already shredded cabbage and/or carrot. You can also buy trimmed broccoli florets at most stores.
• Not a fan of tofu? You can use chicken, shrimp, pork, or sliced beef. I recommend marinating meat for at least 8 hours or up to 24 and adjust the cooking time accordingly based on which protein you choose.
• Want a spicy kick? I recommend some Sriracha or my Homemade Chinese Chili Oil.
• This recipe is meant to serve four. Cooking for 1 or 2? Mix together the remaining portions and let sit in the fridge for an easy lunch or dinner. The longer the noodles sit in the sauce, the more flavor they absorb.

More recipes that use glass noodles:

JapChae

Kelp Noodle Soup

Thai Shrimp and Glass Noodles in a Clay Pot

20-Minute Glass Noodle Stir Fry

10-Minute Thai Red Curry Noodle Soup

Did you make this recipe? Please give it a star rating below!

Rainbow Bowls

Prep Time: 10 mins

Cook Time: 20 mins

 

Our noodle bowl combine rainbow veggies, baked tofu and glass noodles with an easy sesame dressing for a nutritious meal that is ready in under 30 min!

Our noodle bowl combine rainbow veggies, baked tofu and glass noodles with an easy sesame dressing for a nutritious meal that is ready in under 30 min!

Course: Main

Cuisine: Asian

Keyword: glass noodle recipes, how to make a vegan noodle bowl, how to use glass noodles, Malony noodles

Servings: 4 servings

Calories: 531 kcal

Author: Alyssa Brantley

5 from 3 votes

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Ingredients

• 8 ounces extra-firm organic tofu drained and cut into cubes

TOFU MARINADE

• 1 Tablespoon avocado oil OR other mild high-heat oil
• 1/2 medium lemon juiced
• 1 teaspoon coconut aminos OR gluten-free tamari
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon kosher salt

SESAME DRESSING

• 1/2 cup toasted sesame oil
• 1/4 cup rice wine vinegar
• 2 Tablespoons coconut aminos OR gluten-free tamari
• 1 Tablespoon pure maple syrup
• 2 teaspoons Gomasio OR 1.5 tsp toasted sesame seeds + 1/2 tsp sea salt

VEGGIES + NOODLES

• 6 ounces uncooked Malony SaiFun Glass Noodles (expands 5x when cooked)
• 1 medium red bell pepper ribs and seeds removed and thinly sliced
• 1 cup chopped red cabbage
• 1 cup broccoli florets
• 1 cup shredded carrots

Instructions

TOFU (can be made in advance):

1. Combine drained and cubed tofu with all marinade ingredients (avocado oil, lemon juice, coconut aminos, turmeric, and salt). Gently stir (be careful not to break the tofu pieces), cover and place in the refrigerator to marinate for at least 1 hour or up to 24 hours.

2. When ready to bake tofu, preheat oven to 400F. Arrange tofu with remaining marinade on a baking sheet in a single layer.

   Place on the middle rack and bake for 20 to 25 minutes, flip and bake for another 20 to 25 minutes until crispy. Remove and set aside.

   *If making in advance, allow to cool and place in a container in the fridge until ready to use. You can make this up to 4 days in advance.*

SESAME DRESSING (can be made in advance):

1. Combine toasted sesame oil, rice vinegar, coconut aminos, maple syrup and Gomasio in a glass jar with a lid. Shake until well combined and keep refrigerated until ready to use.

   *You make this up to 4 days in advance.*

VEGGIES + NOODLES:

1. Bring a large pot of water to a boil. While you are waiting for the water to boil, begin preparing the veggies.

   Slice red pepper in half and remove ribs and seeds. Thinly slice and set aside.

   Shred or chop red cabbage and measure 1 cup. *To save time, buy pre-shredded cabbage*

   Shred peeled carrots until you measure 1 cup. *To save time, buy pre-shredded carrots*

   Measure 1 cup of broccoli florets.

2. Once water is boiling, add Malony Saifun Glass Noodles. Set a timer for 4 minutes. When the timer is up, continue cooking and add broccoli florets to pot of boiling noodles. Boil broccoli and noodles together for 1 additional minute and immediately drain. Run very cold water over the noodles and broccoli and strain.

TO ASSEMBLE:

1. Divide cooked noodles among 4 bowls.

   Add 1/4 cup chopped cabbage, 1/4 cup shredded carrots, 1/4 of cup of cooked broccoli florets and 1/4 of the thinly sliced red cabbage to each bowl.

   Divide cooked tofu and add to the bowls.

   Top each bowl with 1/4 of the Sesame Dressing, serve and Enjoy!

Recipe Video

NOTES:

• Save time by marinating and baking the tofu in advance.
• Save time by making the Sesame Dressing in advance.
• Save time by purchasing already shredded cabbage and/or carrot. You can also buy trimmed broccoli florets at most stores.
• Not a fan of tofu? You can use chicken, shrimp, pork, or sliced beef. I recommend marinating meat for at least 8 hours or up to 24 and adjust the cooking time accordingly based on which protein you choose. 
• Want a spicy kick? I recommend some Sriracha or my Homemade Chinese Chili Oil.
• This recipe is meant to serve four. Cooking for 1 or 2? Mix together the remaining portions and let sit in the fridge for an easy lunch or dinner. The longer the noodles sit in the sauce, the more flavor they absorb.
• NUTRITION NOTES: Please note that the nutrition information listed is for .25 of every single ingredient listed. If you use fewer noodles for your bowl or less dressing (etc.), your nutrition info will change.

Nutrition Facts

Rainbow Bowls

Amount Per Serving (0.25 finished bowl)

Calories 531 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 5g31%

Sodium 487mg21%

Potassium 408mg12%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 8g9%

Protein 6g12%

Vitamin A 6667IU133%

Vitamin C 80mg97%

Calcium 68mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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DISCLOSURE:  This post is part of a series of posts sponsored by Malony. Malony has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.