Ingredients
The following ingredients have 2 Servings
- 2 ounces dry rice noodles
- Boiling water
- ⅓ cup rice wine vinegar
- ⅓ cup water
- 1 cup matchstick carrots (or grated)
- ½ cup sliced radishes (or try daikon or watermelon radish-like in the photos)
- 1 teaspoon sugar (or alternative equivalent, honey, maple, coconut sugar)
- ¼ teaspoon salt
- 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)
- 6 ounces tofu, patted dry, cut into ½ inch cubes ( or chicken, see notes)
- 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,
Instruction
- Pour boiling water over rice noodles and let sit 5-6 minutes, or until softened, drain, rinse and set aside. (I use a shallow baking dish for this)
- (don’t skip!) 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 ( I’ll put this in the fridge or freezer for few minutes)- these can be made ahead.
- place ingredients in a small bowl and whisk.
- Heat oil in a skillet, and season the oil with salt and pepper. Add the tofu and sear over medium heat until all sides are crispy. Stir in a little sriracha for heat at the end.
- Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).
- 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.
- the bowls with fresh mint, jalapeño slices and lime wedges.
