Mi Quang Chay

Mi Quang Chay is a vibrant Vietnamese noodle soup that showcases fresh vegetables, aromatic herbs, and rice noodles in a flavorful broth. This dairy-free dish is both satisfying and nourishing, making it perfect for a light yet hearty meal.

Ingredients

• Rice noodles - 100 grams
• Vegetable broth - 600 ml
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 small, julienned
• Tofu (firm) - 100 grams, cubed
• Peanut oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallots - 1 medium, sliced
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Chili (fresh or dried) - to taste
• Salt - to taste
• Black pepper - to taste
• Roasted peanuts - 2 tablespoons, crushed
• Bean sprouts - 50 grams

Steps

1. Prepare the rice noodles according to the package instructions, then drain and set aside.
2. In a pot, heat the peanut oil over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant and golden.
3. Add the sliced mushrooms and cook for about 5 minutes until they soften.
4. Pour in the vegetable broth and bring to a boil. Once boiling, add the julienned carrot and zucchini. Simmer for 5 minutes.
5. In a separate pan, lightly pan-fry the cubed tofu until golden brown on all sides, then season with salt and pepper.
6. Add the cooked noodles to the broth and stir to combine. Taste and adjust seasoning if necessary.
7. To serve, divide the noodle mixture into bowls. Top with pan-fried tofu, bean sprouts, chopped cilantro, and crushed roasted peanuts.
8. Garnish with lime wedges and fresh chili as desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.6 L

Health Benefits

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

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