Saigon noodle bowls with braised tofu and cucumber-radish salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Saigon noodle bowls with braised tofu and cucumber-radish salad

Gluten-Free, Family-Friendly, Vegan, Dairy-Free

2 Servings, 620 Calories/Serving

25–40 Minutes

This refreshing meal comes together quickly with your choice of protein, fast-cooking gluten-free rice noodles, and a crisp salad garnish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 organic scallions
  • 5 ounces vermicelli rice noodles
  • 1 organic cucumber
  • 2 or 3 organic radishes (about 2 ounces total)
  • 4 or 5 sprigs organic fresh mint
  • 2 ounces organic shredded carrots
  • Sun Basket Saigon noodle dressing (rice vinegar - gluten-free tamari - maple syrup - toasted sesame oil - garlic - ginger)

Nutrition per serving

Calories: 620, Protein: 28g (56% DV), Fiber: 9g (36% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 4.5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 540mg (23% DV), Carbohydrates: 81g (27% DV), Total Sugars: 7g, Added Sugars: 3g (6% DV).
Contains: Soybeans

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the scallion oil

  • Trim the root ends from the scallions; thinly slice the scallions.
In a small heatproof bowl, stir together the scallions, ½ teaspoon [1 tsp] salt, and up to ½ teaspoon [1 tsp] sugar (from your pantry), if using. In a large frying pan over medium-high heat, warm 2 to 4 tablespoons neutral oil until hot but not smoking. Pour the oil over the scallions and stir to combine. Set aside. Do not clean the pan.

2

Cook the rice noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return to the pot and toss with 1 to 2 teaspoons scallion oil to prevent sticking (set aside the remaining scallion oil for serving). While the water heats and the noodles cook, prepare your protein.

3

Prep and cook your protein

  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
  • Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate.
In the same pan used for the scallion oil, warm 1 to 2 tablespoons neutral oil over medium-high heat until hot but not smoking. Add your protein, season with salt and pepper, and cook, turning occasionally, until the protein is lightly browned and just cooked through, 6 to 8 minutes for chicken and 3 to 6 minutes for all other proteins. Transfer to a paper-towel-lined plate. Meanwhile, prepare the cucumber-radish salad.

4

Make the cucumber-radish salad

  • Peel the cucumber, if desired; cut the cucumber into enough ½-inch pieces to measure 3 cups [6 cups].
  • Thinly slice the whole radishes or cut the radishes in half and then cut the halves into thin half-moons.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a large bowl, toss together the cucumber, radishes, mint, carrots, and ¼ cup [½ cup] Saigon noodle dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Serve

Transfer the noodles to individual bowls and top with your protein and cucumber-radish salad. Serve the remaining scallion oil and dressing on the side.
Kids Can!
  • Stir the scallions, salt, and sugar.
  • Time the noodles.
  • Measure the cucumber.
  • Strip the mint leaves.
  • Assemble the salad.