Peanutty Carrot, Watercress and Rice Noodle Salad Bowl

Cook the rice noodles according to package directions. Drain and rinse with cold water. Set aside.

If using tofu: Press the tofu to remove excess water. Cut into cubes. Pan-fry or bake at 375 for 20 minutes, flipping halfway, until golden brown. If using chicken: Grill the chicken breasts until cooked through. Let cool slightly and slice.

In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey or maple syrup, sesame oil, garlic, ginger, and red pepper flakes (if using). Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.

In a large bowl, combine the cooked rice noodles, shredded carrots, and watercress.

Add the tofu or grilled chicken to the bowl.

Pour the peanut dressing over the noodle mixture and toss to combine.

Garnish with sesame seeds and chopped green onions, if desired.

Serve immediately or chill for later.