Name: Banh Mi Noodle Bowl
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz rice noodles (225g); 1 batch crispy tofu (Refer to my Crispy Air Fryer Tofu recipe); 1 cup purple cabbage (thinly sliced, 70g); 1 cup cucumber (slices, 120g); 0.5 cup pickled radishes and carrots (85g); 1 null jalapeno (thinly sliced); 0.5 cup fresh cilantro (leaves, 15g); 1 null lime (cut into wedges); 3 tbsp lime juice (45ml); 2 tbsp rice vinegar (30ml); 1 tbsp maple syrup (15ml); 1 clove garlic (minced); 2 tbsp tamari (30ml); 0.25 tsp chilli flakes (0.5g); 0.25 cup vegan mayonnaise (60g); 1.5 tsp sriracha (adjust to spice preference – 5–10ml)

Instructions

Show units in method

1

Bring a pot of water to a boil. Cook rice noodles (8 oz) according to package instructions (usually 4–6 minutes), then drain and rinse under cold water. Set aside.
2

While noodles are cooking, thinly slice the purple cabbage (1 cup), cucumber (1 cup), jalapeno (1), and pickled radishes and carrots (0.5 cup) if not already pickled. Wash and dry the fresh cilantro (0.5 cup).
3

In a small bowl, whisk together the lime juice (3 tbsp), rice vinegar (2 tbsp), maple syrup (1 tbsp), garlic (1 clove), chilli flakes (0.25 tsp) and tamari (2 tbsp) for the nuoc cham sauce. Add a splash of water if you want a lighter flavor.
4

In another small bowl, stir together vegan mayonnaise (0.25 cup) and sriracha (1.5 tsp). Adjust to taste.
5

Divide the [rice noodles] evenly between 4 bowls. Toss the cooked [rice noodles] in a tablespoon of the Nuoc Cham Sauce. Top with crispy tofu (1 batch), [purple cabbage], [cucumber], [pickled radishes and carrots], [jalapeno slices], and [fresh cilantro].
6

Finish with a generous drizzle of sriracha mayo. Serve with a lime (1) wedge on the side and additional Nuoc Cham sauce.