Ingredients
Sauce:
3 Tablespoons rice vinegar
1/4 cup tahini
3 tablespoons miso (we used red)
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced garlic
2 teaspoons sesame oil
2 teaspoons maple syrup
1 teaspoon minced ginger
Bowl Goods:
1 package rice noodles
1 tablespoon canola oil for cooking
20 ounces sliced mushrooms
2 1/2 cups frozen shelled edamame
2 cups shredded carrots (or julienned if you have that kind of patience)
3 cups shredded purple cabbage
1/2 bunch cilantro, optional
1 small bunch radishes, cleaned and sliced
Green onions, optional
1–2 avocados, sliced
Toasted sesame seeds
1 box extra-firm tofu, pressed and baked, optional*
Instructions
Wash your hands before preparing any food. No nasties allowed.
Bring water to boil in a teapot or electric kettle. Place the rice noodles in a large bowl and pour the boiling water over to cover. Set aside somewhere safe from tiny hands. Waaaay back on the counter. Leave for about 10-15 minutes, or until noodles are soft.
Meanwhile, saute the mushrooms in just a splash of oil in a large skillet over medium heat.
While the mushrooms cook, Assemble the sauce ingredients and set aside.
Add edamame and carrots to the mushrooms, and cook until the carrots are just slightly softened.
When the noodles are soft, drain off the water and return them to the bowl. Add in sauce and sauteed veggies. Mix well with tongs.
For each serving, dish up a nice heap of noodles (I love using these bowls). Top with shredded cabbage, cilantro, avocado, radishes, sesame seeds, and tofu if desired. Serve with a squeeze of lime juice if you are so moved.
Notes
*Baked tofu can be made into so many yummy dishes. Start by pressing a brick of firm or extra-firm tofu for at least 20 minutes. Then, cut the tofu in 1/2 -inch cubes. Place on a baking sheet or air fryer rack and coat with a light spray of cooking spray. Bake or air fry at 400 degrees for 20-35 minutes or until they are as crisped as you like.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: Asian
- Diet: Vegan