1400 700 vegan saigonnoodles hero 1

Saigon Noodles

with Ginger Tofu & Cucumber Mint Salad

dinner

Dinner Pasta Root Vegetables Tofu Gluten-Free High-Protein Nut-Free Comfort Foods Seasonal Menu
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
620
FAT
14g
CARBOHYDRATES
88g
PROTEIN
33g

MAIN INGREDIENTS

  1. 1 oz fresh ginger
  2. 2 cloves garlic
  3. 2 scallions
  4. Fresh mint
  5. 2 carrots
  6. 1 cucumber
  7. 3 radishes
  8. 15.5 oz Wildwood® extra firm sprouted tofu
  9. 2 tbsp rice vinegar
  10. 3 tbsp tamari
  11. 1 tbsp sesame oil
  12. 1 tbsp maple syrup
  13. 4 oz vermicelli rice noodles
  14. 1 tbsp vegetable oil*
  15. Salt*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the rice noodles. Peel and mince the ginger. Peel and mince 2 cloves garlic. Thinly slice the scallions. Peel and thinly slice the carrots. Dice the cucumber. Dice the radishes. Thinly slice the mint leaves. Drain the tofu, pat dry with paper towels, and cut into cubes.

2
Make the salad

Add the diced cucumber, radishes, chopped mint, 2 tsp rice vinegar, and a pinch of salt to a medium bowl and toss well to combine.

3
Make the sauce

Add the sliced scallions to a medium bowl and add the minced ginger, garlic, tamari, sesame oil, maple syrup and remaining rice vinegar. Stir the ginger sauce well.

4
Cook the noodles

Add the rice noodles to the boiling water and stir. Turn off the heat and cook, stirring occasionally, until the noodles are tender, about 2 to 3 minutes. Drain and rinse under cool water to stop the cooking process.

5
Bring it together

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the cubed tofu and cook, turning occasionally, until browned in places, about 3 to 4 minutes. Add the sliced carrots to the skillet and cook, tossing occasionally, until the carrots are tender, about 2 to 3 minutes. Add half of the ginger sauce to the skillet and cook until thickened, about 1 to 2 minutes.

6
Serve

Divide the vermicelli rice noodles between plates. Top with the Saigon noodles with ginger tofu and drizzle with the remaining ginger sauce. Serve with the cucumber mint salad.