In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Saigon noodle bowls with five-spice tofu and cucumber-radish salad
Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus
2 Servings, 730 Calories/Serving
25–40 Minutes
Rice vermicelli is a dream for any cook in a hurry: the slender noodles are ready in minutes. Toss them with scallion oil for a whole nother flavor dimension.
In your bag
- 3 organic scallions
- 5 ounces vermicelli rice noodles
- Your choice of protein
- 1 tablespoon maple syrup
- 1 teaspoon five-spice powder
- 1 organic cucumber
- 1 or 2 organic radishes (about 2 ounces total)
- 4 or 5 sprigs organic fresh mint
- 2 ounces organic shredded carrots
- Sunbasket tamari-maple dressing (rice vinegar - gluten-free tamari - maple syrup - toasted sesame oil - garlic - ginger)
Nutrition per serving
Calories 730, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 360mg (16% DV), Total Carb. 86g (31% DV), Fiber 12g (43% DV), Total Sugars 13g (Incl. 9g Added Sugars, 18% DV), Protein 29g
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.
Instructions
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 tablespoons [¼ cup] 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 is heating and the noodles are cooking, prepare your protein.
3
Prep 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.
4
Cook your protein
- In a small bowl, stir together the maple syrup, five-spice powder, and 2 tablespoons [¼ cup] water.
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, stirring occasionally, until lightly browned and just cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, or tofu; and 6 to 8 minutes for chicken.
Stir in the maple five-spice blend and cook until heated through and thickened slightly, about 1 minute. Transfer to a plate and season to taste with salt and pepper. While your protein is cooking, prepare the salad.
5
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 radishes.
- Strip the mint leaves from the stems; coarsely chop the leaves.
In a large bowl, toss together the cucumber, radishes, mint, carrots, and tamari-maple dressing. 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 on the side.
Kids Can!
- Stir the scallions, salt, and sugar.
- Time the noodles.
- Measure the cucumber.
- Strip the mint leaves.
- Assemble the salad.