Vietnames Rice Noodle Bowl

1 pkg. rice noodles (250 grams)
2 cups shredded head or romaine lettuce
2 cups bean sprouts
1/4 cucumber cut into matchstick-sized slices
24 springs fresh cilantro
1/4 cup roasted, unsalted peanuts
0.2 block of extra firm tofu
Nuoc cham (see note)

Makes 4 servings

Cook the noodles in boiling water for 1 minute until just tender. Drain well, cool in cold water and then drain well again. Crumble the tofu and add to the noodles. Divide the noodle and tofu mixture among 4 large, shallow bowls. Arrange the remaining ingredients, except the nuoc cham, artfully on top of this mixture. Serve each bowl of noodles with a bowl of the nuch cham for drizzling on top.

Nuoc cham

Combine 1/2 cup hot water and 3 tbsp granulated sugar in a bowl. Mix in 1/4 to 1/2 tsp of crushed chili flakes depending on how hot you like it, add 1 crushed garlic clove, 100 gms of curry sauce, 2 tbsp lime juice and 1/4 cup grated carrot. Steep 15 minutes before serving. This can be made ahead and stored in the fridge until needed.

Number of Servings: 4

Recipe submitted by SparkPeople user JENNA2007CANADA.