Cold Sesame Noodles with Spicy Tofu and Avocado

"My favorite post run meal. Make this ahead of time so you're ready to eat when you get back from running."
-- @eatingforironman
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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 1/4 cup tamari
  • 1/4 cup rice vinegar
  • 2 heaping tablespoons sunflower butter
  • 4 teaspoons sweet chili sauce, divided
  • 2 teaspoons ginger, grated
  • 1 teaspoon sesame oil
  • 1 (8-ounce) package rice noodles
  • 1/2 cucumber
  • 1 (10-ounce) package tofu, drained and sliced 1/2-inch thick
  • 2 tablespoons neutral oil
  • 1 pinch of crushed red pepper lakes
  • 1 avocado, sliced


  • Step 1

    Add the tofu to a large mixing bowl. Add 2 teaspoons of sweet chili sauce and some hot pepper flakes if you prefer more of a kick.

  • Step 2

    In a large skillet on medium high heat, add the oil. Once heated, add the the tofu and pan fry until all sides are golden and crispy, 2-3 minutes per side. Once cooked, remove from the skillet and onto a paper towel lined plate.

  • Step 3

    To make the sauce, add the tamari, vinegar, sunflower butter, remaining sweet chili sauce, ginger and sesame oil in a mason jar with a tight-fitting lid. Shake until well combined. Set aside.

  • Step 4

    Cook rice noodles according to package. Drain the noodles and rinse under cold water and add to a large mixing bowl. Pour sauce over noodles and toss well to combine.

  • Step 5

    Top with cucumbers, avocado and sesame seeds. If you want more spice, sprinkle the bowl with red pepper flakes or add a little chili oil. Enjoy!

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