- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 280.4
- Total Fat: 10.0 g
- Cholesterol: 0.3 mg
- Sodium: 1,133.9 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 3.5 g
- Protein: 9.1 g
Vietnames Rice Noodle BowlSubmitted by: JENNA2007CANADA
IntroductionA light and delicious main course salad A light and delicious main course salad
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)
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.
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.