Cook the Noodles: 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)
Make the Pickles (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.
Make the Creamy Sriracha Dressing: place ingredients in a small bowl and whisk.
Make the Crispy Tofu: 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.
Prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).
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.
Garnish the bowls with fresh mint, jalapeño slices and lime wedges.
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.
Serving Size:2 Bowls
Saturated Fat:2.6 g
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