Dragon-Eats Style Noodle Bowl
This recipe has a sort of long ingredient list and requires some chopping, but otherwise is pretty simple and very delicious. It's based on a noddle bowl from a Vietnamese restaurant near us called Dragon Eats. This serves four, so if you want to break it into two dinners for two people (what we do), I suggest cooking the tofu and noodles ahead of time and doing the veggie prep right before serving so it's as fresh as possible.
Ingredients
- 1 block extra firm tofu
- 1 tbs oil
- 1 tbs soy sauce
- 1/2 tsp garlic powder
- salt and pepper
- 6 oz rice noodles
- ~ 1 cup mint leaves
- ~ 1/2 cup cilantro leaves
- ~ 1 cup basil leaves
- ~ 1.5 cups chopped lettuce
- 1 bell pepper
- 1 large cucumber
- 2 limes
- 2 tbs brown sugar
- 1-2 tbs fish sauce
- 1 tbs soy sauce
- pepper
- Salted peanuts for garnish
Process
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Preheat oven to 400 degrees. Cut tofu into squares and press between towels to dry while oven is preheating.
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When oven is heated, rub tofu with oil, soy sauce, garlic powder, and salt/pepper and place on a baking sheet (optionally use tin foil for easier cleanup). Bake for 20 min or until tofu is crispy.
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Bring a pot of water to a boil and cook rice noodles according to the instructions. Drain and place in cold water to stop cooking.
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Cut herbs and lettuce into bite size pieces and divide between plates.
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Make dressing by mixing lime juice, brown sugar, fish sauce, soy sauce, and pepper. Taste and adjust any ingredients.
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Cut up pepper and cucumber into small pieces and place in a mixing bowl. Add noddles and dressing and toss to combine.
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Plate veggie/noodle mixture on top of greens, add tofu and garnish with peanuts.