Creamy Cashew-Ginger Noodle Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew-Ginger Noodle Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Cashew-Ginger Noodle Bowl

Enjoy a vibrant bowl featuring silky rice noodles tossed in a luscious cashew-ginger cream sauce. Tender extra-firm tofu and bright edamame mingle with crisp red bell pepper and shredded carrot, while fresh ginger, garlic, and a splash of soy-lime dressing elevate the flavors. A satisfying, protein-packed meal that’s perfect for a revitalizing breakfast, lunch, or dinner.

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NUTRITION

544kcal
Protein
34.1g
Fat
20.3g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz dry Rice Noodles (42g)

175g Extra-Firm Tofu

1/8 cup Cashews (18g)

2/3 cup Shelled Edamame (90g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Carrot (25g)

1 tbsp Fresh Ginger (15g)

1 clove Garlic (3g)

1 tbsp Low-Sodium Soy Sauce (15g)

1 tbsp Fresh Lime Juice (15g)

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PREPARATION

  • 1

    Cook the rice noodles according to package instructions until al dente, then drain and set aside.

  • 2

    Press the extra-firm tofu lightly to remove excess moisture and cut it into small cubes.

  • 3

    In a non-stick skillet over medium heat, lightly sauté the tofu cubes until they begin to turn golden on all sides.

  • 4

    Meanwhile, blend the cashews with fresh ginger, garlic, soy sauce, and lime juice until smooth, adding a tablespoon of water if needed to achieve a creamy consistency.

  • 5

    In a large mixing bowl, combine the cooked noodles, sautéed tofu, shelled edamame, chopped red bell pepper, and shredded carrot.

  • 6

    Drizzle the cashew-ginger sauce over the bowl and gently toss to coat all ingredients evenly.

  • 7

    Serve immediately and enjoy a balanced mix of textures and vibrant flavors.

Creamy Cashew-Ginger Noodle Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew-Ginger Noodle Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Cashew-Ginger Noodle Bowl

Enjoy a vibrant bowl featuring silky rice noodles tossed in a luscious cashew-ginger cream sauce. Tender extra-firm tofu and bright edamame mingle with crisp red bell pepper and shredded carrot, while fresh ginger, garlic, and a splash of soy-lime dressing elevate the flavors. A satisfying, protein-packed meal that’s perfect for a revitalizing breakfast, lunch, or dinner.

NUTRITION

544kcal
Protein
34.1g
Fat
20.3g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz dry Rice Noodles (42g)

175g Extra-Firm Tofu

1/8 cup Cashews (18g)

2/3 cup Shelled Edamame (90g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Carrot (25g)

1 tbsp Fresh Ginger (15g)

1 clove Garlic (3g)

1 tbsp Low-Sodium Soy Sauce (15g)

1 tbsp Fresh Lime Juice (15g)

PREPARATION

  • 1

    Cook the rice noodles according to package instructions until al dente, then drain and set aside.

  • 2

    Press the extra-firm tofu lightly to remove excess moisture and cut it into small cubes.

  • 3

    In a non-stick skillet over medium heat, lightly sauté the tofu cubes until they begin to turn golden on all sides.

  • 4

    Meanwhile, blend the cashews with fresh ginger, garlic, soy sauce, and lime juice until smooth, adding a tablespoon of water if needed to achieve a creamy consistency.

  • 5

    In a large mixing bowl, combine the cooked noodles, sautéed tofu, shelled edamame, chopped red bell pepper, and shredded carrot.

  • 6

    Drizzle the cashew-ginger sauce over the bowl and gently toss to coat all ingredients evenly.

  • 7

    Serve immediately and enjoy a balanced mix of textures and vibrant flavors.