Banh Mi Noodle Bowl
Ingredients
2 ounces dry rice noodles
Quick pickled veggies:
⅓ cup rice wine vinegar
⅓ cup water
1 cup matchstick carrots (or grated)
½ cup sliced radishes (or try daikon or watermelon radish)
1 teaspoon sugar (or alternative equivalent, honey, maple, coconut sugar)
¼ teaspoon salt
Creamy Sriracha Dressing:
4 tablespoons Veganaise or vegan mayo (or use regular)
1 tablespoon water
1 tablespoon rice wine vinegar
1 tablespoon sriracha sauce (or Sambal, or Chili Garlic Sauce)
1 teaspoon sugar or alternative sweetener
¼ teaspoon salt
1 teaspoon soy sauce or vegan fish sauce (or regular fish sauce)
Bowl ingredients
6 ounces tofu, patted dry, cut into ½ inch cubes
1 cup thinly sliced cucumber
1 cup thinly sliced cabbage
½ a red bell pepper, thinly sliced
¼ cup fresh torn mint leaves
½ a jalapeno, very thinly sliced
lime wedges
optional additions- sprouts, avocado, daikon, grated beet, cilantro,
Cooking Instructions
1. Pour boiling water over rice noodles and let sit 5-6 minutes, or until softened, drain, rinse and set aside.
2. At the same time heat ⅓ cup water and 1/3 cup vinegar on the stove in a small pot, add sugar, salt, radishes, and carrots and bring to a simmer, and toss to coat well. Turn heat off. Place them in a bowl and chill (put this in the fridge or freezer for few minutes)
3. Make the Creamy Sriracha Dressing: place ingredients in a small bowl and whisk.
4. Make the Crispy Tofu: Heat oil in a skillet, and season the oil with saltand pepper. Add the tofu and sear over medium heat until all sides are crispy. Stir in a little sriracha for heat at the end.
5. Prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).
6. Assemble the Bowls: divide the noodles and arrange all the veggies around it. Grab the chilling pickled veggies and divide. Add the tofu to the bowls and spoon the flavorful dressing overtop.
7. Garnish the bowls with fresh mint, jalapeño slices and lime wedges.
2. At the same time heat ⅓ cup water and 1/3 cup vinegar on the stove in a small pot, add sugar, salt, radishes, and carrots and bring to a simmer, and toss to coat well. Turn heat off. Place them in a bowl and chill (put this in the fridge or freezer for few minutes)
3. Make the Creamy Sriracha Dressing: place ingredients in a small bowl and whisk.
4. Make the Crispy Tofu: Heat oil in a skillet, and season the oil with saltand pepper. Add the tofu and sear over medium heat until all sides are crispy. Stir in a little sriracha for heat at the end.
5. Prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).
6. Assemble the Bowls: divide the noodles and arrange all the veggies around it. Grab the chilling pickled veggies and divide. Add the tofu to the bowls and spoon the flavorful dressing overtop.
7. Garnish the bowls with fresh mint, jalapeño slices and lime wedges.
Banh Mi Noodle Bowl
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes
Servings: 2
Calories: 403 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 45.5g | Total Fat: 21g | Saturated Fat: 2.6g | Protein: 11.2g | Sugar: 13.6g | Fiber: 4.7g | Cholesterol: 9.2mg
Applied Diet Types
- Gluten Free
- Vegan
Ingredients
2 ounces dry rice noodles
Quick pickled veggies:
⅓ cup rice wine vinegar
⅓ cup water
1 cup matchstick carrots (or grated)
½ cup sliced radishes (or try daikon or watermelon radish)
1 teaspoon sugar (or alternative equivalent, honey, maple, coconut sugar)
¼ teaspoon salt
Creamy Sriracha Dressing:
4 tablespoons Veganaise or vegan mayo (or use regular)
1 tablespoon water
1 tablespoon rice wine vinegar
1 tablespoon sriracha sauce (or Sambal, or Chili Garlic Sauce)
1 teaspoon sugar or alternative sweetener
¼ teaspoon salt
1 teaspoon soy sauce or vegan fish sauce (or regular fish sauce)
Bowl ingredients
6 ounces tofu, patted dry, cut into ½ inch cubes
1 cup thinly sliced cucumber
1 cup thinly sliced cabbage
½ a red bell pepper, thinly sliced
¼ cup fresh torn mint leaves
½ a jalapeno, very thinly sliced
lime wedges
optional additions- sprouts, avocado, daikon, grated beet, cilantro,
Cooking Instructions
1. Pour boiling water over rice noodles and let sit 5-6 minutes, or until softened, drain, rinse and set aside.
2. At the same time heat ⅓ cup water and 1/3 cup vinegar on the stove in a small pot, add sugar, salt, radishes, and carrots and bring to a simmer, and toss to coat well. Turn heat off. Place them in a bowl and chill (put this in the fridge or freezer for few minutes)
3. Make the Creamy Sriracha Dressing: place ingredients in a small bowl and whisk.
4. Make the Crispy Tofu: Heat oil in a skillet, and season the oil with saltand pepper. Add the tofu and sear over medium heat until all sides are crispy. Stir in a little sriracha for heat at the end.
5. Prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).
6. Assemble the Bowls: divide the noodles and arrange all the veggies around it. Grab the chilling pickled veggies and divide. Add the tofu to the bowls and spoon the flavorful dressing overtop.
7. Garnish the bowls with fresh mint, jalapeño slices and lime wedges.
2. At the same time heat ⅓ cup water and 1/3 cup vinegar on the stove in a small pot, add sugar, salt, radishes, and carrots and bring to a simmer, and toss to coat well. Turn heat off. Place them in a bowl and chill (put this in the fridge or freezer for few minutes)
3. Make the Creamy Sriracha Dressing: place ingredients in a small bowl and whisk.
4. Make the Crispy Tofu: Heat oil in a skillet, and season the oil with saltand pepper. Add the tofu and sear over medium heat until all sides are crispy. Stir in a little sriracha for heat at the end.
5. Prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).
6. Assemble the Bowls: divide the noodles and arrange all the veggies around it. Grab the chilling pickled veggies and divide. Add the tofu to the bowls and spoon the flavorful dressing overtop.
7. Garnish the bowls with fresh mint, jalapeño slices and lime wedges.