In order to bring you the best organic produce, some ingredients may differ from those depicted.
Saigon noodle bowls with five-spice tofu and cucumber-radish salad
Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus
2 Servings, 730 Calories/Serving
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)
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
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.
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 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.
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.
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.
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.
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.
Transfer the noodles to individual bowls and top with your protein and cucumber-radish salad. Serve the remaining scallion oil on the side.
- Stir the scallions, salt, and sugar.
- Time the noodles.
- Measure the cucumber.
- Strip the mint leaves.
- Assemble the salad.