This is a perfectly balanced plate.
1⁄2 pkg (14 oz/400 g) vermicelli rice noodles
8 cups boiling water
1 tbsp each liquid honey and sesame oil
1 bunch radishes
1 English cucumber
2 blocks (7 oz/210 g each) smoked tofu
- In a large bowl, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Every couple of minutes, give the noodles a stir to ensure they are evenly cooked. Noodles take approximately 6 min to cook until tender, then drain and rinse under cold water.
- Meanwhile, in a small bowl, make dressing. Using 2-in-1 Citrus Press, squeeze in juice from 1 lime. Whisk in dressing mix, honey, and oil.
- Slice radishes into thin rounds. Grate carrots. Slice cucumber in half, lengthwise. Use a spoon to scrape out seeds (save for a smoothie!). Slice halves cross-wise. Cube tofu.
- Divide noodles, veggies and tofu between four bowls. Drizzle dressing on top.