Bahn Mi Noodle Bowl
Fresh and delicious Vegan Bahn Mi Noodle Bowls with Sriracha tofu ( or chicken), rice noodles, pickled carrots and radishes, crunchy cucumber and cabbage and a creamy vegan spicy Bahn Mi dressing!
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 2
- Category: Vegan, Bowl, Main, Gluten-free
- Method: Stove Top
- Cuisine: Vietnamese
Ingredients
- 2 ounces dry rice noodles
- Boiling water
Quick pickled veggies:
- 1 cup matchstick carrots (or grated)
- ½ cup sliced radishes
- ⅓ cup rice wine vinegar
- ⅓ cup water
- 1 teaspoon sugar ( or alternative equivalent)
- ¼ teaspoon salt
Sriracha Dressing:
- 4 tablespoons vegan mayo ( or use regular)
- 1 tablespoon water
- 1 tablespoon rice wine vinegar
- 2-3 teaspoons 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)
Bowl ingredients
- 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,
Instructions
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.
Notes
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.
Keywords: healthy bowl, bahn mi recipe, bahn mi bowl, vegan bahn mi, bahn mi noodle bowl
Find it online: https://www.feastingathome.com/bahn-mi-noodle-bowl/