TZUTC: -0700   
   MSGID: 34356.fidonet_cooking@1:105/500 2d5978d8   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Banh Mi Rice Noodle Bowl   
    Categories: Vegetarian, Vietnamese   
         Yield: 4 Servings   
       
         8 oz Rice noodles (225 g)   
         1    Batch air fryer tofu   
         1 c  Purple cabbage (70 g);   
              - thinly sliced   
         1 c  Cucumber slices (120 g)   
       1/2 c  Pickled radishes and   
              - carrots (85 g)   
         1    Jalapeno; thinly sliced   
       1/2 c  Fresh cilantro leaves   
              - (15 g)   
         1    Lime; cut into wedges   
         3 tb Lime juice (45 ml)   
         2 tb Rice vinegar (30 ml)   
         1 tb Maple syrup (15 ml)   
         1 cl Garlic; minced   
         2 tb Tamari (30 ml)   
       1/4 ts Chilli flakes (0.5 g)   
       1/4 c  Vegan mayonnaise (60 g)   
         1 ts Sriracha (5 ml); adjust to   
              - spice preference   
       
     Preparation time: 25 minutes   
     Cooking time: 10 minutes   
        
     This vegan Banh Mi Bowl recipe pairs chewy rice noodles with crispy   
     tofu, fresh vegetables, and creamy sriracha mayonnaise. Perfect for   
     meal prep!   
        
     Bring a pot of water to a boil. Cook rice noodles according to package   
     instructions (usually 4 to 6 minutes), then drain and rinse under cold   
     water. Set aside.   
        
     While noodles are cooking, thinly slice the purple cabbage, cucumber,   
     jalapeno, and radishes if not already pickled. Wash and dry the   
     cilantro leaves.   
        
     In a small bowl, whisk together the lime juice, rice vinegar, maple   
     syrup, minced garlic, chilli flakes, and tamari for the nuoc cham   
     sauce. Add a splash of water if you want a lighter flavor.   
        
     In another small bowl, stir together vegan mayonnaise and sriracha.   
     Adjust to taste.   
        
     Divide the noodles evenly between 4 bowls. Toss the cooked noodles in   
     1 tb of the Nuoc Cham Sauce. Top with air fryer tofu, purple cabbage,   
     cucumbers, pickled radish and carrot, jalapeno slices, and fresh   
     cilantro.   
        
     Finish with a generous drizzle of sriracha mayonnaise. Serve with a   
     lime wedge on the side and additional Nuoc Cham sauce.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426