Vietnamese Noodle Bowls

choosingchia.com

Casey E Roberts

subheading: UNITS USM:

subheading: SCALE:

subheading: Lemongrass tofu:

2 garlic cloves, finely chopped

1 tbsp grated ginger

2 tbsp soy sauce

2 tbsp lime juice

2 tbsp coconut sugar

1 stalk lemongrass, minced (*remove the tough outer layer and discard.)

1 block tofu (extra-firm), cut into cubes

2 tbsp avocado oil for frying

subheading: Dressing:

3 tbsp olive oil

1 tbsp lime juice

1 tsp soy sauce

1 tsp coconut sugar

subheading: Bowls:

½ pack vermicelli or rice noodles (approx 6 oz), cooked according to package directions

1 cup lettuce, shredded

½ cup purple cabbage, shredded

¼ cup carrots, shredded

¼ cup sliced cucumbers

1 handful cilantro, roughly chopped

Lime, sesame seeds hoisin sauce and sriracha to serve (optional)

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