Saigon noodles with braised tofu and cucumber-radish salad
Gluten-Free, Vegetarian, Dairy-Free
25 – 35 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 rice vermicelli noodles
- 3 scallions
- ½ pound Hodo Soy braised tofu
- 1-inch piece fresh ginger
- 1 cucumber
- 3 or 4 red radishes
- 3 or 4 sprigs fresh mint
- 1 Thai chile (optional)
- Dressing base (rice vinegar - tamari - sesame oil - maple syrup)
- 2 ounces shredded carrots
- 1 ounce bean sprouts
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 we suggest trying it on salads, eggs, and steak.
Protein: 29g (58% DV), Fiber: 10g (40% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 8g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 730mg (30% DV), Carbohydrates: 74g (25% DV), Total Sugars: 6g, Added Sugars: (Maple Syrup) 2g (4% DV).