Pho Xao

Pho Xao is a delightful Vietnamese stir-fried noodle dish, infused with aromatic herbs and spices, offering a unique twist on traditional pho. This kosher version maintains the essence of Vietnamese flavors while ensuring all ingredients comply with kosher dietary laws.

Ingredients

• Rice noodles - 150 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 small, thinly sliced
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Mushrooms - 100 grams, sliced
• Tofu - 200 grams, cubed
• Soy sauce - 3 tablespoons
• Vegetable broth - 250 ml
• Fresh basil - 1/4 cup, chopped
• Cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the rice noodles in warm water for about 20 minutes until softened, then drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat, then add the minced garlic and sliced onion. Sauté until fragrant and the onion becomes translucent.
3. Add the sliced bell pepper, julienned carrot, and sliced mushrooms to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
4. Incorporate the cubed tofu into the skillet and cook for an additional 3-4 minutes until heated through.
5. Pour in the soy sauce and vegetable broth, stirring to combine. Add the soaked rice noodles and toss everything together gently, allowing the noodles to absorb the flavors for about 3-5 minutes.
6. Remove from heat and stir in the chopped basil and cilantro. Season with salt and black pepper to taste.
7. Serve the Pho Xao hot, garnished with lime wedges on the side for added freshness.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• High in vitamins and minerals from fresh vegetables, supporting overall well-being.

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