Banh Mi Rice Noodle Bowl

• porciones: 4 servings
• tiempo activo: 25 minutes
• tiempo total: 35 minutes

Ingredientes

8 ounces rice noodles (225g)

1 batch air fryer tofu

1 cup thinly sliced purple cabbage (70g)

1 cup cucumber slices (120g)

½ cup pickled radishes and carrots (85g)

1 jalapeño (thinly sliced)

½ cup fresh cilantro leaves (15g)

1 lime (cut into wedges)

3 tablespoons lime juice (45mL)

2 tablespoons rice vinegar (30mL)

1 tablespoon maple syrup (15mL)

1 clove garlic (minced)

2 tablespoons tamari (30mL)

¼ teaspoon chilli flakes (0.5g)

¼ cup vegan mayonnaise (60g)

1-2 teaspoons sriracha (adjust to spice preference – 5–10mL)

Instrucciones

Bring a pot of water to a boil. Cook rice noodles according to package instructions (usually 4–6 minutes), then drain and rinse under cold water. Set aside.

While noodles are cooking, thinly slice the purple cabbage, cucumber, jalapeño, and radishes if not already pickled. Wash and dry the cilantro leaves.

In a small bowl, whisk together the lime juice, rice vinegar, maple syrup, minced garlic, chilli flakes and tamari for the nuoc cham sauce. Add a splash of water if you want a lighter flavor.

In another small bowl, stir together vegan mayo and sriracha. Adjust to taste.

Divide the noodles evenly between 4 bowls.Toss the cooked noodles in a tablespoon of the Nuoc Cham Sauce. Top with air fryer tofu, purple cabbage, cucumbers, pickled radish and carrot, jalapeño slices, and fresh cilantro.

Finish with a generous drizzle of sriracha mayo. Serve with a lime wedge on the side and additional Nuoc Cham sauce.

Nutrición

• Calorías: 341 kcal
• Grasa Total: 10 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 0.3 g
• Sodio: 729 mg
• Carbohidratos Totales: 58 g
• Fibra Dietética: 3 g
• Azúcares Totales: 5 g
• Proteína: 4 g