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Vermicelli Noodle Bowl

Vermicelli Noodle Bowl

with Crispy Tofu and Serrano-Ginger Vinaigrette

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Inspired by Vietnamese bun, a cold vermicelli noodle salad, this light and refreshing recipe is ideal for Summertime. Vietnamese cooking is all about finding balance between sweet, sour, spicy, and savory flavors. This serrano-ginger vinaigrette strikes just that.

Tags:Gluten-freeVegan
Allergens:SoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Vermicelli

1 unit

Carrots

½ ounce

Cucumber

1 thumb

Cilantro

2 tablespoon

Ginger

14 ounce

White Wine Vinegar

1 tablespoon

Tofu

(ContainsSoy)

1 unit

Soy Sauce

(ContainsSoy, Wheat)

2 unit

Serrano Pepper

3 tablespoon

Scallions

Garlic

Not included in your delivery

2 tablespoon

Sugar

2 clove

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2769.808 kJ
Calories662 kcal
Fat32 g
Saturated Fatnull g
Carbohydrate79 g
Sugarnull g
Dietary Fiber6 g
Protein23 g
Sodiumnull mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Peeler
Pot
Slotted Spoon
Large Bowl
Strainer
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 450 degrees. Drain tofu, then slice in half horizontally. Press each slice between several paper towels, until most excess water has been absorbed. Cut the tofu into ¾-inch cubes. Carefully toss the tofu on a baking sheet with 2 tablespoons oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, flipping halfway through cooking, until crispy and golden brown.

2

Bring a large pot of water with a pinch of salt to a boil. Meanwhile, peel and cut the cucumber and carrot into very thin matchsticks, discarding the seedy core. Place the carrots in the boiling water and cook 3-4 minutes, until crisp-tender. Remove with a slotted spoon and set aside. Keep the water boiling on the stove for later!

3

Meanwhile, mince the Serrano, removing the seeds and white ribs if you prefer less heat. Peel the ginger. Mince or grate the ginger and garlic. Thinly slice the scallions on a diagonal, keeping the whites and greens separate.

4

Make the Serrano-ginger vinaigrette: in a large bowl, combine the garlic, scallion whites, ginger, soy sauce, Turbinado sugar, white wine vinegar, 1 tablespoon oil, and the Serrano and fish sauce (to taste.)

5

Remove the pot of water from the heat, then add the vermicelli noodles and let sit 2-3 minutes, until just tender. Drain and rinse the noodles under cold water, until cooled. HINT: Don’t take your eyes off the noodles! They can overcook very quickly!

6

Divide the vermicelli between bowls, then drizzle with half the vinaigrette. Toss the tofu with the remaining vinaigrette, then place to one side of the noodles. Place the carrot, cucumber, and a few sprigs of cilantro around the sides of the bowl. Garnish with scallion greens and enjoy!