Warm up on a blustery evening with a nourishing noodle dish that’s loaded with steamed vegetables. Feel free to substitute any veggies you have on hand in place of one or all that are used in this recipe. To have enough to make Fast Pho the next day, reserve half of the prepared ingredients (6 cups vegetables, 2 cups noodles, 3/4 cup cubed tofu, and 3/8 cup Sesame Dipping Sauce).
Sesame Dipping Sauce
1/4 cup low-sodium tamari
2 Tbs. lime juice
2 Tbs. minced fresh ginger
2 Tbs. rice vinegar
4 cloves garlic
2 Tbs. agave nectar
1 Tbs. hot chili sauce, such as sambal oelek
1 Tbs. toasted sesame oil
Noodles and Vegetables
4 baby bok choy, quartered lengthwise
4 large carrots, peeled, thinly sliced on sharp diagonal
8 oz. snow peas, trimmed
1 14-oz. pkg. firm tofu, drained, patted dry, and cut into 2- x 1/2-inch pieces
8 oz. thin rice noodles (rice vermicelli)
3 green onions, thinly sliced
1 1/2 tsp. toasted sesame seeds
For sauce: Combine all ingredients except for lime in small pan and heat on medium just until sauce bubbles, then turn off and set aside. Sprinkle lime juice on top of sauce.
For veggies and noodles: Steam bok choy, carrots and snow peas over a 1/4 inch of water in a large, covered pan. Replace water as needed and be careful not to over steam your veggies. When you can just poke a fork through your carrots, they ready. You can warm your tofu by now placing it in same pan. Prepare noodles as instructed on package. Drizzle sauce over noodles and veggies, add green onion and sesame seeds to garnish. Enjoy! Serves 6.