Larb Noodle Bowl

Larb Noodle Bowl is a vibrant vegan Thai pasta dish that combines the traditional flavors of Larb with al dente noodles, creating a fusion of textures and tastes. This refreshing bowl is topped with herbs, spices, and a tangy dressing, making it a perfect light meal.

Ingredients

• Rice noodles - 150 grams
• Firm tofu - 200 grams, crumbled
• Soy sauce - 2 tablespoons
• Lime juice - 2 tablespoons
• Fresh mint - 1/4 cup, chopped
• Fresh cilantro - 1/4 cup, chopped
• Green onions - 2, sliced
• Thai chili - 1, finely chopped (adjust to taste)
• Shallot - 1, thinly sliced
• Peanut oil - 1 tablespoon
• Roasted rice powder - 1 tablespoon
• Cucumber - 1/2, julienned
• Carrot - 1, grated
• Salt - to taste

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large skillet, heat the peanut oil over medium heat. Add the shallots and sauté until translucent.
3. Add the crumbled tofu to the skillet and cook until golden brown, stirring frequently, for about 5-7 minutes.
4. Stir in the soy sauce, lime juice, Thai chili, and roasted rice powder. Cook for another 2-3 minutes until well combined.
5. Remove the skillet from heat and add the chopped mint, cilantro, green onions, and salt to taste, mixing well.
6. In serving bowls, place a portion of the cooked noodles and top with the tofu mixture.
7. Garnish with julienned cucumber and grated carrot. Serve immediately and enjoy!

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in protein from tofu, providing essential amino acids.
• Rich in vitamins and minerals from fresh herbs and vegetables.

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