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
Units
Scale
Ginger-Sesame Tempeh:
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- Juice of half a lime
- 1 tbsp brown sugar or coconut sugar
- 2 tsp grated ginger
- 1 tsp (5 ml) sesame oil
- 2 tsp sriracha
- 2 garlic cloves, minced
- 1-2 tsp coconut oil
Salad:
- 8 oz (225 g) 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 (240 ml) mint leaves
- 1 cup (240 ml) basil leaves
- 1 cup (240 ml) sliced green onion
- 1/2 cup (120 ml) 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 tsp 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Cuisine: Vegan, Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 390