Noodles, a fresh and creamy peanut sauce, crispy baked tofu and broccoli. This Rice Noodles with Vietnamese Peanut Sauce meal is ready in 30 minutes and is the perfect addition to your weekly meal plan routine.
For starters, I honestly don’t have a clue whether this Rice Noodles with Vietnamese Peanut Sauce recipe even comes close to authentic Vietnamese cooking. Having said that, it is undoubtedly very much inspired by Vietnamese flavours. And those flavours are really yummy. Having a delicious peanut sauce recipe up your sleeve is a real game changer in the kitchen, as you can use it in so many ways. Pour it over a salad, use it in a stir-fry or just roast up some vegetables and serve them with peanut sauce. The possibilities are endless. So, if you haven’t already got a go-to recipe for an easy and deliciouse home-made peanut sauce, we’ve got you covered!
The Ingredients
- Brown rice noodles – or use your own favourite type of noodles.
- Rice vinegar – for a touch of acidity.
- Peanut butter – the base for our delicious (Vietnamese) peanut sauce.
- Hoisin sauce – adds loads of flavour to the sauce with it’s umami, sweet and salty flavour profile.
- Tofu – cut into cubes and coated with soy sauce and cornstarch, they crisp up wonderfully when pan fried.
Cooking Tips
- Do not overcook the broccoli as it will turn out soft and mushy and unpleasant to eat. When cooked perfectly, the broccoli should retain a lovely bite to it. We recommend cooking the broccoli no longer than 5 minutes.
- If the peanut sauce is a little bit too thick or too runny for your liking, you can fix this by adding a little more peanut butter to thicken it up or some extra water to loosen.
Substitutions and Variations
- Soy sauce – you can use coconut aminos or tamari instead.
- Tofu – this recipe will also work well with baked tempeh or a plant-based alternative for chicken.
- Broccoli – you can basically use any vegetable you like, although we would suggest using a vegetable with some crunch/bite such as carrots, bell peppers, cauliflower or zucchini.
FAQ
Rice Noodles with Vietnamese Peanut Sauce
- Total Time: 20
- Yield: 2 servings 1x
- Diet: Vegan
Description
This Rice Noodles with Vietnamese Peanut Sauce meal is ready in 30 minutes and is the perfect addition to your weekly meal plan routine.Â
Ingredients
- 8.8 oz (250 grams) (extra-)firm tofu
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp corn starch
- 1 broccoli, in florets
- 2 tbsp peanut butter
- 2 tbsp hoisin sauce
- 3 tbsp rice vinegar
- 1 (big) garlic clove, grated
- 10 tbsp water
- 5.3 oz (150 grams) dry brown rice noodles
Instructions
- Bring a large pot of water to a boil.
- Gently pat-dry the tofu using a clean kitchen towel or kitchen paper. Cut into cubes and add to a mixing bowl.
- Place a non-stick skillet or frying pan over medium heat and add the oil.Â
- Add the soy sauce to the tofu cubes and mix until combined.
- Next, add the corn starch and stir until evenly coated.
- Add the tofu to the skillet and bake until golden all around. For the best results, allow the tofu to fry on each side for about 2 minutes.
- Meanwhile, cook the broccoli for 5 minutes in the large pot.
- Make the sauce by combining peanut butter, hoisin sauce, rice vinegar and garlic. Add water 1 tbsp at a time. Stir every time until the sauce reaches the consistency you like.Â
- When the broccoli is cooked remove from the water by using a skimmer. Set a side.Â
- Add the rice noodles to the boiling water. Turn off the heat and let soak for 2 minutes.Â
- Drain the noodles and rinse with cold water. This prevents the noodles from sticking together.
- Place the noodles, broccoli and tofu into a bowl or on a plate and serve with the peanut sauce.
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 5
- Cook Time: 15
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1
- Calories: 674kcal
- Sugar: 10,4g
- Sodium: 1,8g
- Fat: 24,4g
- Saturated Fat: 4,1g
- Carbohydrates: 77g
- Fiber: 12,9g
- Protein: 34,8g