Vietnamese-Style Noodle Bowl with Tofu, Mushrooms & Pickled Veggies
- Time
- 40 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 2 mediumcarrots
- 1 lbcremini mushrooms
- 2 (12 oz) pkgsextra firm tofu
- 1 small pkgfresh mint
- 2 clovesgarlic
- 2limes
- ½ cuppeanuts, roasted unsalted
- 1 bunchradish
- 1shallot
- brown sugar
- crushed red pepper
- fish sauce
- flat rice (pad thai) noodles
- neutral vegetable oil
- rice vinegar
- salt
- tamari soy sauce
Cookware
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 705
- Protein
- 32g
- Carbs
- 89g
- Fat
- 27g
- Fiber
- 7g
- Sodium
- 204mg
Method
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