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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the rice noodles according to the package instructions. Drain and set aside.
Dice the tofu into small cubes and cook in air fryer for 10 minutes.
Peel the carrots and cut them into thin strips or shred them.
Dice the radishes, strawberries, cucumber, and red bell pepper into bite-sized pieces.
In a large bowl, combine the cooked rice noodles, diced tofu, and all the prepared vegetables and strawberries.
Toss everything together gently to mix the ingredients evenly.
Serve immediately or chill in the refrigerator for a refreshing cold noodle bowl.
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For added flavor, drizzle a Thai-inspired dressing or peanut sauce over the noodle bowl before serving.
Feel free to adjust the quantities of vegetables and fruits based on your preference.
If you prefer a warm dish, lightly sauté the tofu and vegetables before mixing them with the noodles.
Can I use a different type of noodle?
Yes, you can substitute rice noodles with soba noodles, udon noodles, or even zucchini noodles for a low-carb option.
What dressing pairs well with this noodle bowl?
A Thai peanut sauce, sesame ginger dressing, or a simple soy sauce and lime juice mix works wonderfully with this dish.
Can I make this dish ahead of time?
Yes, you can prepare the ingredients ahead of time and assemble the bowl just before serving. Store the components separately to maintain freshness.
Is this dish suitable for meal prep?
Absolutely! Store the noodles, vegetables, and tofu in separate containers and combine them when ready to eat. Add dressing just before serving.
Can I add protein other than tofu?
Yes, you can add grilled chicken, shrimp, or even a fried egg for additional protein.
