Vegan Banh Mi Noodle Bowl
Ingredients
Noodles
-
2
ounces
dry rice noodles
Quick Pickled Veggies
-
⅓
cup
rice wine vinegar
-
⅓
cup
water
-
1
cup
matchstick carrots
-
½
cup
sliced radishes
-
1
teaspoon
sugar
-
¼
teaspoon
salt
Creamy Sriracha Dressing
-
4
tablespoons
Veganaise or vegan mayo
-
1
tablespoon
water
-
1
tablespoon
rice wine vinegar
-
1
tablespoon
sriracha sauce
-
1
teaspoon
sugar
-
¼
teaspoon
salt
-
1
teaspoon
soy sauce or vegan fish sauce
Bowl Ingredients
-
6
ounces
tofu
-
1
cup
thinly sliced cucumber
-
1
cup
thinly sliced cabbage
-
½
a
red bell pepper
-
¼
cup
fresh torn mint leaves
-
½
a
jalapeño
-
as needed
lime wedges
-
as needed
optional additions (sprouts, avocado, daikon, grated beet, cilantro)
Instructions
- Pour boiling water over rice noodles and let sit for 5-6 minutes, then drain and rinse.
- Heat water and vinegar for pickles, add sugar, salt, radishes, and carrots, simmer, then chill.
- Whisk together the dressing ingredients in a small bowl.
- Heat oil in a skillet, season, and sear the tofu until crispy, adding sriracha at the end.
- Slice the cucumber, bell pepper, and cabbage.
- Assemble the bowls by dividing noodles and arranging veggies, add tofu and dressing.
- Garnish with mint, jalapeño, and lime wedges.
Nutrition Facts (estimated)
Servings
2
Calories
403
Total fat
21.1g
Total carbohydrates
45.5g
Total protein
11.2g
Sodium
1030.9mg
Cholesterol
9.2mg
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