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

Saigon noodle bowls with braised tofu and cucumber-radish salad

Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus

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)
Sunbasket 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.
  • 8 ounces Hodo organic braised tofu
  • 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
  • Sunbasket Saigon noodle dressing (rice vinegar - gluten-free tamari - maple syrup - toasted sesame oil - garlic - ginger)

Nutrition per serving

Calories 620, Total Fat 21g (27% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 540mg (23% DV), Total Carb. 81g (29% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 3g Added Sugars, 6% DV), Protein 28g
Contains: Soybeans, Sesame

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, Sesame.


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

Wash produce before use


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.


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.


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.


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.


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.