Mì Quảng Chay

Mì Quảng Chay is a vibrant and aromatic Vietnamese noodle dish, featuring fresh vegetables, herbs, and a savory broth, perfect for a nourishing breakfast. This vegan version maintains all the authentic flavors while being plant-based, making it a delightful start to your day.

Ingredients

• Rice noodles - 150 grams
• Vegetable broth - 500 milliliters
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Tofu - 100 grams, cubed
• Carrot - 1 medium, julienned
• Daikon radish - 50 grams, julienned
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Fresh cilantro - 30 grams, chopped
• Lime - 1, cut into wedges
• Peanut (roasted) - 30 grams, crushed
• Chili (fresh or dried) - to taste
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare the rice noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add the sliced mushrooms and cubed tofu to the pot, cooking until the tofu is golden brown.
4. Pour in the vegetable broth and bring to a simmer. Add the julienned carrot and daikon radish, cooking until slightly softened, about 5 minutes.
5. Stir in the soy sauce, and season with salt and black pepper to taste.
6. In serving bowls, place a portion of the cooked rice noodles, and ladle the vegetable broth and toppings over the noodles.
7. Garnish with chopped green onion, cilantro, crushed peanuts, and fresh chili if desired.
8. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu and peanuts.
• Packed with vitamins and minerals from fresh vegetables and herbs.

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