Vermicelli Noodle Bowls are delicious, nutritious and are the perfect pair to spring rolls! They use the same ingredients, prepared the same way. Make these noodle bowls as the main course and impress with spring roll starters. You will get two amazing meals with ½ the prep work! In fact, the first vermicelli noodle bowls we made happened when we were craving spring rolls but were out of the rice paper wrappers. This is such a quick and easy dish to make and we can guarantee you will absolutely love the light, fresh flavors that make this the perfect summer dish.
Makes 2 bowls
1/2 package extra firm tofu
1/2 head romain lettuce
2 servings of vermicelli noodles (see package for info)
1 carrot, julienned
½ cucumber, seeded and julienned
1-2 green onions, chopped
½ container of mushrooms, sliced (we use baby bella’s)
cilantro, mint, or sesame seeds as a garnish
1 tablespoon grated ginger
1 tablespoon lemongrass paste
1 teaspoon lemon juice
½ teaspoon honey
½ teaspoon sesame oil
2 tablespoon hoisin sauce
2 tablespoon soy sauce
2 teaspoon red wine vinegar
1/2 teaspoon lemongrass paste
Slice the tofu into ½ inch slices and press the excess water out of the tofu by placing the slices between two towels and covering with a flat, heavy object. Let the tofu press for about 20 minutes.
In a large, shallow dish prepare the marinade and soak the tofu once it is pressed. Place in the fridge.
Preheat the oven to 350° F
Allow the tofu to marinade for at least twenty minutes. Then remove the tofu from the marinade and place on a greased baking sheet. Bake the tofu for 30 minutes, flipping at least once during the cooking process.
Prepare the vermicelli noodles according to package directions. Once cooked, drain and rinse the noodles under warm water. Toss the noodles in the dressing and set aside.
While the tofu and noodles are cooking, prepare the vegetables and divide the romain into the two bowls, tearing to create bite-sized pieces. You will want to use the outer green leaves.
Top the romain with the noodles, and other vegetables. Garnish the dish with sesame seeds, cilantro or mint. This dish is best served at room temperature.