Mì Quảng chay

Mì Quảng chay is a vibrant and aromatic Vietnamese vegetarian noodle dish, bursting with flavors of fresh herbs and spices. This delightful dish is perfect as a light appetizer, showcasing the essence of traditional Vietnamese cuisine with a meatless twist.

Ingredients

• Rice noodles - 150 grams
• Vegetable broth - 500 ml
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, julienned
• Red bell pepper - 1, thinly sliced
• Bean sprouts - 100 grams
• Tofu - 100 grams, cubed
• Peanuts - 50 grams, crushed
• Fresh cilantro - 20 grams, chopped
• Green onions - 2, chopped
• Lime - 1, cut into wedges
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chili flakes - ½ teaspoon (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pan, heat the sesame oil over medium heat. Add the cubed tofu and sauté until golden brown, about 5-7 minutes.
3. Add the sliced mushrooms, carrot, zucchini, and red bell pepper to the pan. Stir-fry for another 5 minutes until the vegetables are tender.
4. Pour in the vegetable broth and bring to a simmer. Add the soy sauce, chili flakes (if using), salt, and black pepper to taste.
5. Add the cooked rice noodles to the pan and gently toss to combine with the broth and vegetables. Cook for an additional 2-3 minutes until heated through.
6. Remove from heat and stir in the bean sprouts, fresh cilantro, and green onions.
7. Serve the Mì Quảng chay hot, garnished with crushed peanuts and lime wedges on the side for squeezing over the dish.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

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

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