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Author Notes: too hot to eat? this endlessly variable one-bowl dinner is our go-to for steamy summer days, with plenty of salty tang to replenish and restore, and tons of flavor to entice the appetite. change up the protein (this is a great meal for a mixed company of vegans and carnivores as each bowl can be customized with no extra fuss), the veggies, the noodles--the super sauce is what brings it all together, and it makes a great dipping medium for other foods, too! —A Raisin & A Porpoise
- 1/4 cup each finely chopped fresh mint, basil & cilantro
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 2 tablespoons brown rice vinegar
- 2 teaspoons finely-grated fresh ginger, more or less to taste
- 1 teaspoon sriracha or other chile paste or hot sauce, or to taste
- 1 handful finely chopped fresh chives or scallions
- 2 tablespoons canola or other neutral oil
- 1 teaspoon brown sugar or sucanat (optional, but a nice balance)
- Combine all these ingredients in a jar or small bowl and whisk thoroughly together. Correct the seasoning to your taste.
the other stuff
- 1 pound any tender asian noodle; we have used cellophane, soba, lo mein and rice noodles, all to good effect
- 1 pound tofu (see note in recipe)
- 2 tablespoons canola oil
- salt & pepper
- 1 bunch of greens, any type
- 1 tomato, thinly sliced or coarsely chopped
- half pound grilled, roasted or broiled chicken, fish, steak or other cooked protein that lurks in your larder
- Cut the tofu into 2x2xhalf inch blocks. Coat lightly with oil, and a little coarse salt and pepper, and roast on a parchment-lined baking sheet at 375 until crispy and golden on the outside, about 15 minutes (I use the toaster oven for this). Alternatively, buy a nice package of seasoned tofu wherever fine tofus are sold and substitute that. Whichever way you go, cut the tofu into thin slices or small chunks that amuse you.
- Cook the noodles until tender; drain, refresh with cold water and toss with some oil to keep separate. Reserve.
- Cook the greens lightly, refresh under cold water, drain well and coarsely chop. Reserve.
- Assemble each diner's bowl: a wad of noodles, topped to one side with a small pile of greens, next to a little colony of tomato pieces, next to a few strips of tofu, next to a portion of the other protein. Pass the sauce. Turn up the fan.
- This recipe was entered in the contest for Your Best Recipe with Mint
Burnt Toast: Episode 11
The dinner party lowdown
Burnt Toast: Episode 11
You need to make this Indian spice mix.
It's time to travel.
Show zucchini some love.