Recipe adapted from Pinch of Yum.
Bignay Uno Dressing/Sauce Ingredients:
3 garlic cloves
2 TBSP rice wine vinegar
1/4 c. brown sugar
1/4 c. fish sauce
1/3 c. lime juice
1/3 c. vegetable oil
Rice noodles or egg noodles
Red bell peppers, julienned
Tofu, crispy baked
- SAUCE PREP: Pulse the sauce ingredients together in a blender or food processor.
- VEG PREP: Chop the herbs and jalapenos, julienne cut the vegetables, prepare crispy baked tofu.
- NOODLE PREP: Cook your noodles according to package. Run under cold water to stop the cooking. Transfer to large serving bowl.
- BOWL PREP: Toss the noodles with the dressing and all the herbs and veggies; then add mixed greens to your bowl and top with the noodle mixture and tofu.
Vietnamese Spring Roll Bowl: