Vietnamese Morning Noodle Bowl

Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, about 5-7 minutes, until tender. Drain and rinse the noodles under cold water to stop the cooking process.

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the cubed tofu and sauté for 3-4 minutes, until lightly browned on all sides. Remove the tofu from the skillet and set aside.

In the same skillet, add another 1 tablespoon of oil. Add the sliced bell pepper and julienned carrots. Sauté for 3-4 minutes, until the vegetables are tender-crisp.

Add the cooked rice noodles, sautéed tofu, bean sprouts, and sliced green onions to the skillet. Drizzle with the lime juice, fish sauce, and toss to combine.

Remove the skillet from heat and stir in the chopped cilantro and mint leaves. Taste and adjust seasoning as needed, adding crushed red pepper flakes if desired.