Brown rice vermicelli bowl with vegetables and Thanh Tuấn brown rice vermicelli

Method

1. Prepare vegetables and tofu

   You will need: Bell pepper, carrot, cucumber, cabbage, sprouts, herbs and tofu; knife, board and colander

   Wash and drain vegetables. Cut bell pepper, carrot and cucumber into strips; shred cabbage and set aside sprouts and herbs. Cut tofu into bite-sized pieces.

   Tip: Set cucumber, sprouts and herbs aside to add at the end so they stay fresh.

   

2. Cook the brown rice vermicelli

   You will need: 200 g Thanh Tuấn brown rice vermicelli, boiling water, colander and cold water

   Cook according to the packet; time varies by product. Taste a strand near the end of the stated time, then drain when tender but springy. Rinse in cold water and drain.

   Tip: Do not use another brand’s cooking time as a general guide; drain well so dressing is not diluted.

   

3. Pan-fry the tofu

   You will need: Cut tofu, 1 tbsp cooking oil, pan and spatula

   Heat oil over medium-high heat and add tofu. Pan-fry about 5–7 minutes, turning halfway, until golden outside. Transfer to a plate.

   Tip: Pat tofu dry before frying so the outside browns more easily.

   

4. Quickly stir-fry vegetables

   You will need: Carrot, bell pepper, pan and spatula

   Using the same pan, stir-fry carrot and bell pepper over medium-high heat for about 4–5 minutes until just tender. Leave cucumber, sprouts and herbs fresh.

   Tip: Cook just until tender so vegetables retain some crunch.

   

5. Make dressing and add chicken if desired

   You will need: Soy sauce, lime juice, sesame oil, peanut butter, maple syrup or sugar, garlic and warm water; small bowl and spoon

   Whisk 2 tbsp soy sauce, 1 tbsp lime juice, sesame oil, peanut butter, maple syrup or sugar, minced garlic and 2–3 tbsp warm water until smooth. If using chicken, cook separately and check it reaches 74°C with a food thermometer.

   Tip: Add dressing a little at a time and taste, as soy sauce saltiness varies.

   

6. Toss noodles and serve

   You will need: Drained noodles, tofu, cooked vegetables, cucumber, sprouts, herbs and dressing; bowl and tongs; cooked chicken if using

   Toss noodles with some dressing and divide among bowls. Arrange tofu, cooked vegetables, cucumber, sprouts and herbs on top; add dressing to taste and serve. If using chicken, place cooked chicken with the tofu before dressing.

   Tip: Toss noodles first and add fresh vegetables last to keep them crisp.

   

If using chicken, check the thickest part reaches 74°C. Refrigerate leftovers within 2 hours at 4°C or below.