Vietnamese Morning Noodle Bowl
A refreshing and light breakfast bowl filled with rice noodles, tofu, and an array of sautéed vegetables, all topped with a citrus-herb sauce. This dish is a staple of Vietnamese cuisine, perfect for a vibrant morning start.
- Prep
- 15 min
- Cook
- 10 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Vietnamese
Ingredients
- 8ozsRice Noodles
- 1blockExtra-Firm Tofu, cubed
- 1mediumBell Pepper, thinly sliced
- 2mediumCarrots, julienned
- 2cupsBean Sprouts
- 4stalksGreen Onions, thinly sliced
- 2tbspsLime Juice
- 2tbspsFish Sauce
- 1/4cupCilantro, chopped
- 1/4cupMint Leaves, chopped
- 1tspCrushed Red Pepper Flakes
Step-by-Step
- 1
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.
10m - 2
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.
5mmedium-high heat - 3
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.
5mmedium-high heat - 4
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.
3m - 5
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.
2m