Ingredients with Measurements:
- 8 oz. of thick rice noodles
- 1 cup of bean sprouts
- 1 cup of sliced carrots
- 1 cup of sliced cucumber
- 1 cup of sliced bell peppers
- 1 cup of sliced onions
- 1 cup of sliced mushrooms
- 1 cup of sliced tofu
- 1/4 cup of soy sauce
- 1/4 cup of vegetable broth
- 1 tbsp of brown sugar
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of black pepper
- 1 tbsp of olive oil
Special equipment needed:
- Large pot
- Colander
- Large skillet
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced onions and bell peppers to the skillet and sauté for 2-3 minutes.
4. Add the sliced mushrooms and tofu to the skillet and sauté for another 2-3 minutes.
5. Add the sliced carrots and cucumber to the skillet and sauté for 1-2 minutes.
6. In a small bowl, mix together the soy sauce, vegetable broth, brown sugar, garlic powder, onion powder, and black pepper.
7. Pour the soy sauce mixture into the skillet and stir everything together.
8. Add the cooked rice noodles and bean sprouts to the skillet and stir everything together.
9. Cook for an additional 2-3 minutes until everything is heated through.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 5g
Carbohydrates: 45g
Protein: 10g
Sodium: 800mg
Fiber: 5g
Substitutions for ingredients:
- Instead of tofu, you can use seitan or tempeh.
- Instead of thick rice noodles, you can use udon noodles or soba noodles.
- Instead of bean sprouts, you can use snow peas or snap peas.
Variations:
- Add some sliced jalapeños for a spicy kick.
- Use different vegetables depending on what's in season.
- Add some chopped peanuts or cashews for some crunch.
Tips and tricks:
- Make sure to cook the vegetables in batches so they don't get overcrowded in the skillet.
- If you want to make this dish gluten-free, use tamari instead of soy sauce.
- You can make the soy sauce mixture ahead of time and store it in the fridge for up to a week.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a large bowl with some fresh herbs on top.
Garnishes:
Fresh cilantro, sliced green onions, or lime wedges.
Pairings:
Serve with a side of steamed rice or some crusty bread.
Suggested side dishes:
- Edamame
- Vegetable spring rolls
- Miso soup
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold water before adding them to the skillet.
- If the vegetables are too crunchy, cook them for a few more minutes until they're tender.
Food safety advice:
Make sure to wash all vegetables thoroughly before slicing and cooking them.
Food history:
Cao Lau is a traditional Vietnamese dish that originated in the city of Hoi An. It's typically made with pork and served with rice noodles, herbs, and a savory broth.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot with some fresh herbs on top.
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Region: Vietnamese