I’m all about Bahn Mi sandwiches, salads, noodle bowls. I love all the flavors, sweet, spicy, tangy all in one. I’ve never truly have a Bahn Mi anywhere I go out because I’m afraid I ruined it by my creation of “bahn mi.” I feel like I’m kind of spot on with it..
The real MVP for this recipe is the tofu. Remember how I made sweet potatoes with a waffle maker? WHY NOT tofu? It was genius, it came out exactly the way I wanted it. & it was so much easier & quicker. Who has 20-40 minutes to wait around for an oven or pan trying to fry that? Not me.
It’s my new go-to method for cooking things quick now. I love it 🙂
This meal was definitely satisfying, especially after a 5 mile rollerblade ride. I’ve been loving the cardio. The problem is stopping, it just doesn’t work. Downhill? Forget it, i’m screwed. Luckily, I survived this time around & came home to make this delicious, filling meal.
Bahn Mi Noodle Bowl
- 1/4 block Tofu
- 1/4 cup Mushrooms
- Pickled Carrots & Onions
- Jalapeno
- Sprouts
- Scallions
- 2oz soba noodles
- Mint, Cilantro, Basil
- 1/4 cup Hoisin sauce
- 1/4 cup Sweet Chili Sauce
- Romaine Lettuce
- Avocado
Quick Pickled Carrots & Onions
- 1 Cup Shredded Carrots
- 1 Cup chopped Onions
- 1/2 Cup Rice seasoning (or vinegar)
- 1/4 Cup sugar
- 1/4 Cup water
How to:
- I suggest doing the quick pickled veggies first. Put all of the ingredients in a bowl and cover, let it sit at least for an hour OR over night
- Boil water in a sauce pan. Add soba noodles & cook for 4 minutes. Drain and run water over the noodles. Set aside.
- Preheat waffle maker. Cut tofu into squares & let it cook for about 5 minutes. I did this for experimental reasons you can definitely pan fry if you prefer. Medium-high heat, with some oil for about 10 minutes and flip once or twice. You can add mushrooms by this point.
- Add Hoisin & Sweet Asian chili sauce & mix around everywhere.
- Prepare your bowls the way you enjoy! Top with sesame, spicy mayo, sriracha, nuts, the list could be endless.