I make this amazing Noodle Bowl recipe all summer long ☀️

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is easier to find and offers a similar umami flavor.

grilled meat

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while cooked chicken is often less expensive.

Preheat the oven to 400F. Bring a pot of water to boil for the noodles. Pat dry the extra firm tofu with a paper towel. Break apart and crumble the tofu into a large mixing bowl. Add in the soy sauce, dark soy sauce, umami powder, and chili oil. Mix to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins.

When the water comes to a boil, turn off the heat. Soak the rice vermicelli in the hot water for about 5mins. When the noodles are done, rinse and drain with some cold water and set aside.

Chop the mini cucumber and carrot into matchsticks. Slice the long red chili pepper. Thinly shred the iceberg lettuce. Rinse and drain the bean sprouts and set aside.

To make the sauce, start by adding a few slices of the red chili pepper to a mixing bowl. Grate in a large piece of garlic. Add the salt, cane sugar, kombu, and 1/4 cup of hot water. Stir to dissolve the salt and sugar. Then, add 1 cup of cool water and the lime juice.

Coarsely crush the roasted peanuts in a pestle and mortar. Assemble your noodle salad with the rice vermicelli, shredded lettuce, carrots, cucumber, some red chili pepper, bean sprouts, crumbled tofu, fresh cilantro, and fresh mint. Generously spoon over some of the sauce and serve with some lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens