Banh Mi Inspired Noodles

by Robin on January 28, 2014

in More Quick-Fix Vegan,Recipes

 mqfv Banh Mi Noodles CROP

 With my new book, More Quick-Fix Vegan, due to hit the shelves on March 4th, I thought it would be fun to post a recipe from it, but I couldn’t decide among three of my favorites.  So my Facebook friends came to the rescue when I asked them to cast their vote for either the Banh Mi Inspired Noodles, Big Bang Tofu, or Thai Coconut Soup.

Well, the votes have been counted, and the Banh Mi Noodles won by a landslide.  Looks like I’m not the only one who can’t resist the flavors of that seductive Vietnamese sandwich.  Over the years, in addition to making the traditional sandwich, I’ve done banh mi interpretations in a deconstructed salad, a wrap, and even a pizza. Now, all the flavors of my favorite sandwich get tossed with noodles!
Thanks to Zsu Dever for the great photo.  Now, here’s that noodle recipe.

Banh Mi Inspired Noodles
From More Quick-Fix Vegan by Robin Robertson (c) 2014, Andrews McMeel Publishing.
Serves 4
8 ounces rice noodles or linguine
2 large carrots, peeled and coarsely shredded
1 cucumber, peeled, seeded, and chopped
1/3 cup chopped scallions
2 teaspoons minced fresh ginger
1/3 cup chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons dark sesame oil
2 teaspoons natural sugar
1 tablespoon neutral vegetable oil
8 ounces extra-firm tofu, drained and cut into thin strips
1/3 cup hoisin sauce
3 tablespoons soy sauce
3 tablespoons water
1 to 2 teaspoons sriracha sauce
3 to 4 tablespoons crushed roasted peanuts

Cook the noodles according to package directions. Drain well and return to the pot. Add the carrots, cucumber, scallions, ginger, cilantro, vinegar, sesame oil, and sugar. Toss to combine and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry quickly to brown it on all sides.
In a small bowl, combine the hoisin, soy sauce, water, and sriracha, stirring to blend. Pour the sauce mixture onto the tofu and stir-fry 2 minutes longer.
Combine the tofu mixture and the cooked noodle mixture and stir-fry until heated through, about 2 minutes longer. Serve hot, sprinkled with the peanuts.


I hope you enjoy this recipe from More Quick-Fix Vegan.  I’ll be posting more about this new book as the publication date draws near.  It’s available for pre-order now on Amazon.

{ 7 comments… read them below or add one }

1 The Peace Patch January 28, 2014 at 3:39 pm

So happy the Banh Mi won…a spicy mountain of noodles would be a perfect warm up on this deepfreeze day! Many thanks! :)


2 Robin January 28, 2014 at 6:10 pm

I’m glad you’re glad! I love spicy noodles anytime, but I agree, they’re especially good on a cold day!


3 Nick January 28, 2014 at 9:01 pm

This is getting made pronto. Glad there’e no daikon. I can’t find that shizz.


4 Corrin Radd March 1, 2014 at 8:09 pm

Made this today and the family loved it, thanks!


5 Robin March 14, 2014 at 9:53 am

Glad your family enjoyed it, Corrin.


6 Natalie Tamara March 10, 2014 at 8:42 am

This looks so fresh and delicious. I haven’t eaten Vietnamese food since I was there a good few years ago… it must be about time so I’ll be making this soon :)


7 Robin March 14, 2014 at 9:52 am

Hope you enjoy Natalie!


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