Quick pickled veggies:
Pour boiling water over rice noodles and let sit 5 minutes, drain, rinse and set aside.
At the same time heat ⅓ cup water and vinegar in a small pot, add sugar, sugar, radishes and carrots and bring to a simmer, tossing to coat well. Place in a bowl and chill ( i’ll put this in the freezer for few minutes)
Whisk together the Dressing ingredients in a small bowl.
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 sriacha for heat at the end. While this is searing, prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).
To 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 finish the bowls with fresh mint, jalapeño slices and lime wedges. Spoon the flavorful dressing overtop.
You could use leftover rotisserie chicken in this, or quickly sauté cubed chicken or shrimp, seasoned with salt and pepper until golden and cooked through, then toss with a little sriacha.
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