Asian Rice Noodle Bowl

  • Author: Kristina LaRue
  • Prep Time: 3 mins
  • Cook Time: 2 mins
  • Total Time: 5 mins
  • Yield: 1 bowl 1x


I’m all about this Asian Rice Noodle Bowl. 1. because the favor is da bomb dot com and totally unique for us and 2. it’s ready in like 5 minutes flat thanks to some great Trader Joe’s finds.



  • 1 block or 34 ounces baked tofu, diced “Trader Joe’s Organic Baked Tofu, Savory Flavor”
  • 1/4 cup spirilized carrots (or shredded carrots)
  • 1/4 cup shelled edamame
  • 1/2 cup shredded cabbage and kale blend “Trader Joe’s Cruciferous Crunch”
  • 1/2 cup cooked Trader Joe’s fresh rice noodles
  • 1 teaspoon sesame seeds
  • 12 teaspoons Trader Ming’s Gyoza Dipping Sauce (or soy sauce)


  1. Cook rice noodles according to package, and take care to not overcook. They only take a couple minutes. Rinse noodles immediately in cold water, and separate by hand.
  2. Heat tofu and edamame on a skillet or microwave, if desired (It tastes good room temp/cold too!)
  3. Place all ingredients in a bowl and top with sesame seeds and sauce. Serve with chop sticks!