Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (4)
Banh Mi Rice Noodle Bowl
NUTRITION · PER SERVING35M COOK
CAL 31%·PRO 48%
CARBS 65G42% OF CAL
6G FIBER0G ADDED0G INTRINSIC49G OTHER10G TOTAL SUGAR
FAT 31G46% OF CAL
4G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy rice noodles with crispy air-fried tofu, fresh vegetables, and a spicy sriracha mayo. A vibrant, plant-based bowl inspired by Vietnamese bánh mì that's great for meal prep.
mainvietnamesebowltofu🍲 stockpot💨 air fryerdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces rice noodles (225g)
- 1 batch air fryer tofu
- 1 cup thinly sliced purple cabbage (70g)
- 1 cup cucumber slices (120g)
- ½ cup pickled radishes and carrots (85g)
- 1 jalapeño (thinly sliced)
- ½ cup fresh cilantro leaves (15g)
- 1 lime (cut into wedges)
- 3 tablespoons lime juice (45mL)
- 2 tablespoons rice vinegar (30mL)
- 1 tablespoon maple syrup (15mL)
- 1 clove garlic (minced)
- 2 tablespoons tamari (30mL)
- ¼ teaspoon chilli flakes (0.5g)
- ¼ cup vegan mayonnaise (60g)
- 1-2 teaspoons sriracha (adjust to spice preference – 5–10mL)
At a glance
PER SERVING · TIME 35M
CAL 31%·PRO 48%
CARBS 65G42% OF CAL
6G FIBER0G ADDED0G INTRINSIC49G OTHER10G TOTAL SUGAR
FAT 31G46% OF CAL
4G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 10m
- Sodium
- 973mg
- Total sugar
- 10g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 415mg
- Calcium
- 412mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 973MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.