Description
A vegan Vietnamese rice noodle bowl is packed with bright flavors from crunchy vegetables, fresh herbs, spicy sesame tempeh and a tangy vinaigrette. Adapted from Thug Kitchen
Ingredients
Scale
Ginger-Sesame Tempeh:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- Juice of half a lime
- 1 tablespoon brown sugar or coconut sugar
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
- 2 teaspoons sriracha
- 2 garlic cloves, minced
- 1–2 teaspoons coconut oil
Salad:
- 8 ounce package thin brown rice noodles
- 1 head of butter lettuce, chopped
- 2 large carrots, peeled into ribbons using a vegetable peeler
- 1 large cucumber, julienned
- 1 cup mint leaves
- 1 cup basil leaves
- 1 cup sliced green onion
- ½ cup cashews, toasted
- Lime wedges, for serving
Toasted Sesame Dressing:
- Find the recipe for the dressing in the link above.
Instructions
- First, make the tempeh. Cut the tempeh into 16 slices width-wise. In a medium bowl, whisk together the rest of the tempeh ingredients. Pour over the tempeh in a shallot bowl, flip to coat evenly with marinade. Refrigerate at least 2 hours or overnight.
- When ready to cook, warm 1-2 teaspoons in a large skillet on medium high heat. Add tempeh slices and cook 3-4 minutes, flip, then cook 3-4 minutes on the other side. Remove and set aside while you prepare the rest of the salad.
- To make the salad, bring a large pot of water to a boil. Add the rice noodles and cook according to package directions. When they are done, drain, rinse under cold water until cool, then set aside.
- While the noodles are cooking, whisk together the dressing ingredients.
- Divide the salad greens between four plates or large bowls. Top with a scoop of rice noodles in the center. Place the carrot, cucumber, herbs and green onion in piles around the noodles. Drizzle with dressing, top with cashews and serve.
- Category: Main
- Cuisine: Vegan, Vietnamese