Noodle Bowls.

It’s been a while since I’ve posted a recipe, so here it is.

A few nights ago I had a couple of girlfriends over for dinner. It was a great night of wine, good food, and even better company. I wanted to make something simple, yet delicious, and it also needed to be meat-free to suit the vegetarian among us.

I landed on these supremely delicious, Vietnamese-style noodle bowls. They were such a hit, and so simple to make. A friend asked me if I’d been blogging about my culinary adventures lately, which made me realize: I haven’t. So with that little bit of inspiration, here’s a new recipe!

Rice noodle & veg bowl.
Rice noodle & veg bowl.

Ingredients:

  • Firm tofu
  • Vermicelli noodles
  • Sriracha
  • Sesame oil
  • Carrots
  • Cucumber
  • Green onion
  • Toasted sesame seeds
  • Peanuts

Directions:

Chop tofu into square chunks and place in a bowl. Drizzle & toss with sesame oil and desired amount of sriracha sauce until thinly coated.

Fry tofu chunks on medium heat until slightly crispy, and golden in colour.

While these are frying, bring a medium pot of water to boil. Once boiling, remove from heat and place desired amount of noodles in the water. Cover, and let stand until ready to assemble bowls. Drain water right before placing in bowl to be served.

Chop cucumbers and carrots into matchstick shapes. Dice green onion.

Once tofu is ready and noodles are drained, assemble your bowl by starting with rice noodles on the bottom, and topping with your carrots, cucumbers, green onion, tofu, sesame seeds, and peanuts.

Drizzle more sriracha and sesame oil on top.

Enjoy with fork or chopsticks!

 

 

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