Mì Xào Chay

Mì Xào Chay is a vibrant and flavorful vegan stir-fried noodle dish that captures the essence of Vietnamese cuisine. Packed with fresh vegetables and aromatic herbs, it's a delightful option for a light yet satisfying lunch.

Ingredients

• Rice noodles - 200 grams
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Bell pepper (red or yellow) - 1 medium, sliced
• Snap peas - 100 grams
• Tofu (firm) - 150 grams, cubed
• Garlic - 3 cloves, minced
• Shallot - 1 medium, thinly sliced
• Soy sauce - 3 tablespoons
• Vegetable oil - 2 tablespoons
• Sesame oil - 1 teaspoon
• Spring onions - 2, chopped
• Fresh cilantro - a handful, chopped
• Lime - 1, cut into wedges
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the rice noodles in hot water for about 10 minutes until soft, then drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium heat and sauté the minced garlic and sliced shallot until fragrant.
3. Add the cubed tofu to the pan and cook until golden brown on all sides, about 5-7 minutes.
4. Stir in the broccoli, carrot, bell pepper, and snap peas, and cook for another 5 minutes until the vegetables are tender but still crisp.
5. Add the soaked rice noodles to the pan, followed by soy sauce, sesame oil, salt, and black pepper. Toss everything together until well combined and heated through, about 3-4 minutes.
6. Remove from heat and mix in the chopped spring onions and cilantro.
7. Serve hot with lime wedges on the side for squeezing over the dish.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• High in fiber from vegetables, aiding digestion and promoting satiety.

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