Saigon noodles with braised tofu and cucumber-radish salad
Dairy-Free, Gluten-Free, Vegan
25 – 40 Minutes
This stunner of a salad comes together quickly with ready-braised tofu, fast-cooking gluten-free rice noodles, and a crisp salad garnish.
In your bag
- 5 ounces vermicelli rice noodles
- 3 organic scallions
- ½ pound Hodo Soy organic braised tofu
- 1 organic cucumber
- 2 or 3 organic radishes (about 2 ounces total)
- 4 or 5 sprigs organic fresh mint
- 1 organic serrano or other fresh chile such as jalapeño (optional)
- Noodle dressing base (rice vinegar - gluten-free tamari - maple syrup - sesame oil - fresh garlic - fresh ginger)
- 5 ounces organic shredded carrots
- Organic mung bean sprouts (see Market Watch note)
Adding mo hanh, or Vietnamese scallion oil, is an easy way to impart a nice aroma and richness to a host of dishes. While it’s traditionally used to garnish rice noodles and pancakes, we like this versatile oil so much that we suggest trying it on salads, eggs, and steak.
Mung bean sprouts give the salad a lovely crunch, but organic supplies can be limited, so you may receive a similarly sweet-crunchy organic bell pepper in your bag instead. If so, remove the stem, ribs, and seeds, thinly slice the pepper, then follow the recipe as written for the sprouts.
Calories: 740, Protein: 30g (60% DV), Fiber: 11g (44% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 9g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 670mg (28% DV), Carbohydrates: 81g (27% DV), Total Sugars: 10g, Added Sugars: (maple syrup, brown sugar) 3g (6% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.