{"id":15178,"date":"2020-02-27T14:56:50","date_gmt":"2020-02-27T01:56:50","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/thai-vermicelli-buddha-bowl\/"},"modified":"2023-08-07T14:39:29","modified_gmt":"2023-08-07T02:39:29","slug":"thai-vermicelli-buddha-bowl","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/02\/27\/thai-vermicelli-buddha-bowl\/","title":{"rendered":"Thai Vermicelli Buddha Bowl"},"content":{"rendered":"\n

A light fresh vegetarian option, this is a great summer work day lunch! Pack your delish peanut dressing separately and mix together when you go to eat for best results. Any fresh veggies work well in this vermicelli bowl – we recommend whatever looks best and is in season. <\/p>\n\n\n

<\/div>
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\n \n

Thai Vermicelli Buddha Bowl<\/h2>\n \n <\/div>\n \n
\n
Servings <\/span>2<\/span><\/div>\n
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>

Buddha Bowl<\/h4>
  • 50g<\/span> dried vermicelli<\/span><\/li>
  • 200g<\/span> firm tofu, diced & patted dry<\/span><\/li>
  • \u00bd<\/span> capsicum, thinly sliced<\/span><\/li>
  • 1<\/span> carrot, julienned or peeled into ribbons<\/span><\/li>
  • 100g<\/span> snow peas<\/span><\/li>
  • 50g<\/span> mung bean sprouts<\/span><\/li><\/ul><\/div>

    Peanut Dressing<\/strong><\/h4>
    • 1\u00bd<\/span> Tbsp<\/span> peanut butter<\/span><\/li>
    • Juice of 1\/2 lemon<\/span><\/li>
    • 1<\/span> tsp<\/span> soy sauce<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> fish sauce<\/span><\/li>
    • \u00bd<\/span> fresh chilli, thinly sliced (optional)<\/span><\/li><\/ul><\/div>

      To serve<\/h4>
      • 1<\/span> Tbsp<\/span> chopped peanuts<\/span><\/li>
      • 2<\/span> Tbsp<\/span> chopped coriander & mint<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
        \n

        Instructions<\/h3>
        • Bring a half full kettle of water to the boil.<\/span><\/div><\/li>
        • Cook vermicelli. Place vermicelli in a heat-proof bowl with a pinch of salt and cover with boiling water. Leave to cook for 5 minutes then drain well. 3. Prep & cook tofu. Season tofu. Heat 1\/2 tsp oil in a non-stick fry-pan on medium heat. Cook tofu for 3\u20134 minutes, tossing to cook on all sides, until golden.<\/span><\/div><\/li>
        • Prep capsicum & carrot.<\/span><\/div><\/li>
        • Prep & make peanut dressing. In a small bowl mix together all peanut dressing ingredients. Season.<\/span><\/div><\/li>
        • Build bowls with vermicelli, veggies, tofu and peanut dressing. Top with peanuts and fresh herbs. Season with soy sauce.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n

          Notes<\/h3>
          Nutritional Info (per serve)
          <\/em><\/strong><\/span>
          <\/div>\nEnergy (kJ): 1440
          Energy (Cal): 344
          Carbohydrate (g): 31.2
          Protein (g): 19.0
          Fat (g): 12.9
          Saturated Fat (g): 2.3
          Sugars (g): 5.6<\/span><\/div><\/div>\n \n
          \n \n
          <\/g><\/svg><\/span> Calories: <\/span>344<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"

          A light fresh vegetarian option, this is a great summer work day lunch! Pack your delish peanut dressing separately and mix together when you go to eat for best results. Any fresh veggies work well in this vermicelli bowl – we recommend whatever looks best and is in season.<\/p>\n","protected":false},"author":3,"featured_media":15179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2377,2384,2374,2380],"tags":[1745,1790,1854,1821],"class_list":["post-15178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-freshstart","category-lunch","category-recipes","category-veggie-plant-based","tag-fresh-start","tag-lunch","tag-nadia-lim","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/15178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=15178"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/15178\/revisions"}],"predecessor-version":[{"id":15947,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/15178\/revisions\/15947"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15179"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=15178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=15178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=15178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}