Banh Mi Noodle Bowls

Banh Mi Noodle Bowls with Spicy Tahini Sriracha Sauce

This recipe comes from the Feasting at Home website, which is a treasure trove of fabulous recipes. She has a separate vegan/vegetarian section with over 300 meal ideas. I strongly encourage you to give her a look.

https://www.feastingathome.com/bahn-mi-noodle-bowl/

• Instead of buying sriracha tofu and frying it in oil, I used plain extra firm tofu, topped it with tamari and sriracha, and baked it at 400 until crispy.

• We topped our bowls with spicy tahini sriracha sauce. www.thewell-nourishedbrain.com/blog/oil-free-link

Quick Pickled Veggies:
Pickling some of the veggies is what really makes this recipe stand out, so I encourage you not to skip this step.

Bring the following ingredients to a boil:

• 1/3 cup rice vinegar

• 1/3 cup water

• 1 tsp sugar

• Pinch of salt

Prep the veggies:

• 1 cup carrots cut into matchsticks

• 1 cup watermelon radish sliced in very thin slices (a mandolin helps)

Pour pickling liquid over veggies, stirring well to coat.
Refrigerate veg in pickling liquid for at least 10 minutes, longer yields more flavor.
Strain veggies before adding them to your noodle bowls.

Cook rice noodle according to package directions.

To assemble bowls:

• Add rice noodles, tofu, pickled veggies, and other fresh veggies of your choosing. 

• Top with spicy sriracha sauce.

• Garnish with fresh mint and jalapeno rings.

Yum!  Thank you for another great recipe, Feasting at Home!
🌱💕