Thai Rice Noodle Bowl

Thai Rice Noodle Bowl

The OGNX Journal Recipe Corner has awakened from hibernation. This season starts with our Thai Rice Noodle Bowl with fresh herbs and tofu. A light lunch, ideal for the office or on warm spring evenings, which we hope to have soon.

The delicious dish is quick and easy to cook. Depending on your taste, you can season the punch sweet, sour or spicy.

.. And this is what you need for 2 people:

about 200 g thin rice noodles
1/2 pack smoked tofu, or tofu
1/2 red onion a handful of peanuts
a few slices of fresh whole grain bread
fresh mint, coriander and Thai basil
approx. 1 tbsp vegetable oil for frying

For the vinaigrette:

3 limes
light soy sauce
Chili powder
palm sugar

… That's how it's done:

Cut the smoked tofu into small slices and fry in a pan with 1 tablespoon of vegetable oil. (If you use normal tofu, you can soak it in a little light soy sauce beforehand and season it a little with chili, lime juice and palm sugar)

At the same time, let the rice noodles steep in a pot of hot water for a few minutes and then drain.

Cut the bread into small cubes and toast them together with the peanuts in a coated pan. Cut the onion into fine wedges. Wash the herbs and tear them into small pieces.

For the vinaigrette, mix the light soy sauce, lime juice, palm sugar and chilli powder in a bowl to taste.

Place the noodles in a large bowl and mix in the tofu, onions, bread, peanuts, vinaigrette and fresh herbs.

Arrange beautifully and enjoy.