Ingredients with Measurements:
- 8 oz. dried rice noodles
- 1 block of firm tofu, drained and cut into small cubes
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 2 tbsp. soy sauce
- 2 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tsp. black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add rice noodles and cook for 3-4 minutes or until tender. Drain and set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add garlic and onion, and stir-fry for 1-2 minutes until fragrant.
3. Add tofu and stir-fry for 2-3 minutes until lightly browned.
4. Add red bell pepper and bean sprouts, and stir-fry for another 2-3 minutes until vegetables are tender.
5. In a small bowl, whisk together soy sauce, fish sauce, sugar, and black pepper. Pour the sauce over the vegetables and tofu, and stir-fry for 1-2 minutes until everything is coated.
6. Add cooked rice noodles to the wok and stir-fry for 1-2 minutes until everything is well combined.
7. Garnish with chopped scallions and cilantro. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 312
Fat: 11g
Carbohydrates: 42g
Protein: 12g
Sodium: 1035mg
Sugar: 7g
Fiber: 2g
Substitutions for ingredients:
- Chicken or shrimp can be used instead of tofu
- Any color bell pepper can be used instead of red bell pepper
- Brown sugar can be used instead of white sugar
Variations:
- Add sliced mushrooms or shredded carrots for extra vegetables
- Use different types of noodles such as egg noodles or udon noodles
- Add sliced chili peppers for extra heat
Tips and tricks:
- Make sure to drain the tofu well before cooking to prevent excess water in the dish
- Soak the rice noodles in warm water for 10-15 minutes before cooking to soften them
- Stir-fry the vegetables and tofu quickly over high heat to prevent them from becoming soggy
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates. Garnish with lime wedges and chopped herbs.
Garnishes:
Lime wedges, chopped scallions, chopped cilantro
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or mixed vegetables
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold water before adding them to the wok
- If the dish is too salty, reduce the amount of fish sauce used or add more sugar to balance the flavors
Food safety advice:
Make sure to cook the tofu and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Vietnamese fried noodles, also known as mi xao, is a popular dish in Vietnam. It is typically made with egg noodles, meat or seafood, and vegetables.
Flavor profiles:
Savory, slightly sweet, and umami-rich
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Vietnamese