Mì Quảng Chay (Vegan Turmeric Noodles)

Ingredients

• 8 oz Rice noodles (thick)
• 1 tsp Turmeric powder
• 6 cups Vegetable broth
• 8 oz Mushrooms
• 14 oz Tofu
• 1/4 cup Peanuts (roasted)
• 1/2 cup Rice crackers (gluten-free)
• 1 cup Bean sprouts
• 4 cups Lettuce
• 2 stalks Scallions
• 1/4 cup Cilantro
• 1 tsp Sesame oil
• 2 tbsp Vegan fish sauce (Nuoc Cham Chay)

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the 1 teaspoon of turmeric powder to the boiling water. Add the 8 ounces of thick rice noodles and cook for 5-7 minutes, or until tender but still slightly firm to the bite. Drain the noodles well and set them aside.
2. 2While the noodles are cooking, prepare the tofu and mushrooms. Cut the 8 ounces of mushrooms into 1/2-inch thick slices. Cut the 14 ounces of tofu into 1/2-inch cubes.
3. 3In a large heavy-bottomed pot, bring the 6 cups of vegetable broth to a simmer over medium-high heat (350°F / 175°C). Add the sliced mushrooms and cubed tofu to the simmering broth. Cook for 10 minutes, until the mushrooms are tender and the tofu is heated through.
4. 4While the broth simmers, prepare the toppings. Roughly chop the 1/4 cup of roasted peanuts. Break the 1/2 cup of gluten-free rice crackers into bite-sized pieces. Wash and chop the 4 cups of lettuce. Thinly slice the 2 stalks of scallions. Finely chop the 1/4 cup of cilantro.
5. 5To assemble, divide the cooked turmeric rice noodles among four serving bowls. Ladle the hot mushroom-tofu broth over the noodles in each bowl. Add a generous handful of 1 cup of bean sprouts and some of the chopped lettuce to each bowl.
6. 6Garnish each bowl with the chopped peanuts, rice cracker pieces, sliced scallions, and chopped cilantro. Finish by drizzling each serving with 1 teaspoon of sesame oil and 2 tablespoons of vegan fish sauce. Serve immediately.

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