MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Banh Mi Rice Noodle Bowl
Categories: Vegetarian, Vietnamese
Yield: 4 Servings
8 oz Rice noodles (225 g)
1 Batch air fryer tofu
1 c Purple cabbage (70 g);
- thinly sliced
1 c Cucumber slices (120 g)
1/2 c Pickled radishes and
- carrots (85 g)
1 Jalapeño; thinly sliced
1/2 c Fresh cilantro leaves
- (15 g)
1 Lime; cut into wedges
3 tb Lime juice (45 ml)
2 tb Rice vinegar (30 ml)
1 tb Maple syrup (15 ml)
1 cl Garlic; minced
2 tb Tamari (30 ml)
1/4 ts Chilli flakes (0.5 g)
1/4 c Vegan mayonnaise (60 g)
1 ts Sriracha (5 ml); adjust to
- spice preference
Preparation time: 25 minutes
Cooking time: 10 minutes
This vegan Banh Mi Bowl recipe pairs chewy rice noodles with crispy
tofu, fresh vegetables, and creamy sriracha mayonnaise. Perfect for
meal prep!
Bring a pot of water to a boil. Cook rice noodles according to package
instructions (usually 4 to 6 minutes), then drain and rinse under cold
water. Set aside.
While noodles are cooking, thinly slice the purple cabbage, cucumber,
jalapeño, and radishes if not already pickled. Wash and dry the
cilantro leaves.
In a small bowl, whisk together the lime juice, rice vinegar, maple
syrup, minced garlic, chilli flakes, and tamari for the nuoc cham
sauce. Add a splash of water if you want a lighter flavor.
In another small bowl, stir together vegan mayonnaise and sriracha.
Adjust to taste.
Divide the noodles evenly between 4 bowls. Toss the cooked noodles in
1 tb of the Nuoc Cham Sauce. Top with air fryer tofu, purple cabbage,
cucumbers, pickled radish and carrot, jalapeño slices, and fresh
cilantro.
Finish with a generous drizzle of sriracha mayonnaise. Serve with a
lime wedge on the side and additional Nuoc Cham sauce.
Recipe by Jessica Hylton
Recipe FROM: <
https://jessicainthekitchen.com/banh-mi-bowl/>
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