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Prep time
10 minutes
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Cook time
20 minutes
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Serves
2-3
Author Notes
If you're craving something fresh, filling and ready within half an hour, this noodle bowl is for you. —Ria Elciario
Ingredients
- Noodles
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200 grams
flat rice vermicelli noodles (feel free to use any other shape)
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1/2
large cucumber, julienned
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1/2
large carrot, peeled & julienned
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1/4
red onion, sliced
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2-3
radishes, sliced
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3-4 sprigs
parsley or cilantro
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3 tablespoons
rice wine vinegar (for cucumber & carrot slaw)
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1 tablespoon
granulated sugar (for cucumber & carrot slaw)
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salt and pepper to taste (for cucumber & carrot slaw)
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1-2 tablespoons
rice wine vinegar (side sauce)
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1/2
red chilli pepper, chopped & deseeded (side sauce)
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1/2 tablespoon
granulated sugar (side sauce)
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A pinch of salt (side sauce)
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Note: Bean sprouts and Thai basil would also be great in this!
- Spicy Hoisin Tofu Scramble
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200 grams
soft tofu
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1/3 cup
hoisin sauce
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1
red chilli pepper, chopped & deseeded
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1 tablespoon
soy sauce
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2-3 teaspoons
sesame oil
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2-3
scallions, chopped (for garnish)
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2-3
cloves of garlic, roughly chopped or minced
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2-3 tablespoons
vegetable oil (for frying)
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2 teaspoons
cornstarch (for slurry)
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2 teaspoons
water (for slurry)
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salt to taste
Directions
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Prepare all vegetables and side sauce, then set aside.
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Combine cucumbers and carrots, then add rice wine vinegar, granulated sugar, salt & pepper to taste. Set aside.
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Combine sauce for tofu scramble (hoisin sauce, soy sauce, sesame oil, garlic, salt, red chilli) and slurry (cornstarch + water).
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Using a non-stick pan, heat vegetable oil over medium-high.
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Crumble soft tofu and fry for about 6 minutes (or until you see golden bits). Add sauce and slurry mixture, then continue to cook for 8 more minutes.
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Boil water and cook vermicelli noodles until al dente. Using scissors, cut some of the noodles to make them easier to stir and separate. Drain and set aside.
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Assemble in this order: Vermicelli noodles, hoisin tofu scramble garnished with scallions, red onion, parsley or cilantro, cucumber and carrot slaw, radishes. Serve with side sauce.
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