Mi Quang

Mi Quang is a vibrant Vietnamese noodle dish characterized by its aromatic broth and colorful toppings. This kosher version combines fresh herbs, veggies, and protein for a delightful and satisfying meal.

Ingredients

• Rice noodles - 150 grams
• Vegetable broth - 500 milliliters
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Shallots - 2, thinly sliced
• Carrots - 1 medium, julienned
• Zucchini - 1 medium, julienned
• Bell pepper - 1 medium, julienned
• Tofu - 200 grams, cubed
• Fresh cilantro - 20 grams, chopped
• Green onions - 2, chopped
• Lime - 1, cut into wedges
• Chili paste - 1 tablespoon
• Peanuts - 30 grams, crushed

Steps

1. Cook the rice noodles according to package instructions, drain, and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add minced garlic and sliced shallots, and sauté until fragrant.
3. Add the cubed tofu and cook until golden brown on all sides.
4. Pour in the vegetable broth and soy sauce, and bring to a simmer.
5. Add the julienned carrots, zucchini, and bell pepper to the pot. Cook for about 5 minutes until the vegetables are tender yet crisp.
6. In serving bowls, place a portion of the cooked rice noodles. Ladle the broth and vegetable mixture over the noodles.
7. Garnish with chopped cilantro, green onions, crushed peanuts, and a squeeze of lime. Add chili paste to taste.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in fiber from vegetables, promoting digestive health.

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