Back to school time means regular family dinners that everyone will go for. As much as I love to cook, I don't have time to spend every night preparing elaborate meals. This meal is quick, easy and delicious. The peanut sauce can be made a few days ahead, I suggest making it on the weekend and then saving it for a mid-week meal. Who doesn't like a sweet and spicy noodle bowl on a chilly fall like evening? No one.

The farmers market is still filled with so much goodness you should be able to find all your vegetables and herbs there. I hope you enjoy it as much as we did!

Sesame Noodles

PEANUT DRESSING:

2 Tbsp toasted sesame oil

3 heaping Tbsp natural salted peanut butter

1.5 Tbsp maple syrup or honey

1 Tbsp coconut aminos or soy sauce

Squeeze of lime juice

scant 1/4 tsp chili garlic sauce

1 tsp fresh ginger, minced or grated

splash of very hot water or broth (only if too thick)

1 garlic clove

NOODLE BOWL:

Noodles of your choice - rice, soba, udon

Extra firm tofu or protein of your choice

Julienned carrots, chopped in matchsticks

Diced green onion

Sliced red pepper

Steamed broccoli

Sriracha, fresh basil and toasted sesame seeds for topping

INSTRUCTIONS:

Prepare noodles according to package instructions.
Prepare dressing by blending together peanut butter, maple syrup, lime juice, ginger, coconut aminos/soy sauce, chili sauce, garlic and sesame oil. If too thick, add a splash of hot water/broth and whisk once more. Set aside. I make this in a Vitamix, you can use s food processor or whisk by hand.
Steam broccoli and prep vegetables. I like to make stations so that everyone can make their own personal bowls.
Once noodles are cooked, drain and rinse with cold water. Toss a good amount of peanut sauce into the noodles coating them generously.
Add noodles, carrots, green onion, broccoli, red pepper and tofu to serving bowls. Top with more peanut dressing, fresh basil, sriracha and a sprinkling of toasted sesame seeds; serve immediately.