On our May retreat, we were treated to the most delicious culinary creations by our wonderful chef, Bekah. A highlight was this incredible Rice Noodle Summer Bowl that she served us all at lunch, it was packed full of flavours, textures and all the colours of the rainbow.
So, here it for you to try at home! There are lots of elements to this dish but trust us, it is worth the effort to do it all! However, you can of course just take inspiration from individual bits.
Rice Noodles with Sweet Soy Tofu, Salads, and Peanut Dressing
Flat rice noodles
1 x courgette
2 x carrots
½ a red cabbage
1 bunch of Spring onion
1 bag of radishes
1 block of extra firm tofu
Gluten-free flour or corn flour
Here we go!
Cook noodles according to the instructions on the back of the packet and leave to cool.
Quick Pickled Red Cabbage
Thinly slice red cabbage and transfer to a bowl. Add a generous pinch of salt and two tablespoons of vinegar. Massage into the cabbage and leave to rest for at least 20 minutes to rest or, while you are making...
Grate carrots and transfer them to a bowl. Add the juice of half a lemon, chopped parsley, two teaspoons of pumpkin seeds, and olive oil, and give it a mix.
Slice courgette with a vegetable peeler to create ribbons. Transfer to a bowl and squeeze half a lime on top. Add sesame seeds and a splash of olive oil.
Peanut and Soy Dressing
In a mug or small bowl, add two tablespoons of peanut butter, one tablespoon of soy, half a tablespoon of Sriracha, the other half of your lime, and half a tablespoon of maple syrup - mix. This will be really thick, you want to keep adding a tablespoon of water at a time and mix until you have the desired thickness. Oh boy! It's looking good now!!
Cut your tofu into bite-size cubes.
In a large bowl, sprinkle in a tablespoon of flour with a pinch of salt. Coat your tofu in the flour, feel free to add a little more if you feel you need. This will help crisp up the tofu when cooking.
To make the sauce, mix maple syrup, soy sauce, sriracha, and water together in a cup. You can make this to taste, starting with 2 tablespoons of maple, soy, and sriracha mixed, add water to make a looser consistency. Feel free to add to create your own flavour or spice level!
In a frying pan, cook the tofu until golden brown. Put tofu to one side on a plate.
In the frying pan add two tablespoons of sesame to toast. After 30 seconds, add the sauce until bubbling, but not as far as burning! Then add the tofu back in.
Cook until combined and sticky. Add a splash of water if needed.
Add to your bowl
Drain the cabbage, slice some radishes and spring onion and, chop any fresh herbs to sprinkle on top - we love coriander with this.
Then, it is time to assemble your colourful bowl. We suggest starting with a base of noodles and piling all the salads on top before drizzling with sauce and herbs so they take on all the tasty flavours.
Enjoy! If you decide to make Bekahs Rice Noodle Summer Bowl then make sure you share it with us on socials and tagging @rewildingsurfretreats so we can see!
Join us on retreat and get a taste for even more delicious, plant based creations from our talented chefs.