Tofu Shirataki Noodle Buddha Bowl
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
Tofu Shirataki Noodle Buddha Bowl will take you to another level of umami delights with this fast and easy to pull together dinner that is healthy and delicious!
  • 2 House Foods pkgs. Tofu Shirataki Spaghetti Noodles
  • 1 large strip loin steak, salted and peppered
  • 1 Tbsp. butter
  • Vegetables of your choice, we used matchstick carrots, sliced red peppers, sliced celery, and snap peas
  • Chopped cashews
  • Fresh mint
Miso Dressing
  • 1 Tbsp. soy sauce (gluten free if needed)
  • 1½ Tbsp. white miso paste
  • 1 Tbsp. honey (omit if making vegan)
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. ginger root, grated or jarred
  • 1 tsp. garlic, finely minced
  • 1 tsp. sesame seeds
  • 1½ tsp. lime juice
  • 1 Tbsp. sesame oil
  • Salt and pepper to taste
  1. Drain and rinse shirataki noodles and boil for 2-3 min. and drain, set aside to cool.
  2. Heat the butter in a cast iron pan over medium high heat and cook steak depending on thickness until medium rare. Ours was about 3 min. per side for a ¾" steak. Let rest for 5 min.
  3. For the dressing: whisk the miso paste into the soy sauce and then add the other ingredients and whisk well. Set aside.
  4. Place a serving of noodles in the bottom of a bowl. Top with veggies and sliced steak. Add a bunch or two of mint leaves.
  5. Serve with the dressing and have everyone tear the mint into the buddha bowl.
Recipe by Noshing With the Nolands at