Vietnamese Rice Noodle Bowl (Bun Chay)

Ingredients

• 1 large carrot cut into matchstick pieces
• 1/2 pound rice vermicelli noodles dried, brown or white
• 1 cucumber large hot house, or several thin Asian cucumbers, cut into matchstick pieces
• 1 cup mung bean sprouts washed and dried
• 1/2 pound extra firm tofu cut into 1/4 inch slabs, marinated and grilled
• 1/4 cup unsalted peanuts roasted, chopped
• 1 Thai basil cilantro, and mint
• 3/4 cup dressing Lime Chile
• 1 tablespoon vegetable oil optional
• 2 tablespoons organic cane sugar date sugar, or sweetener of your choice
• 4 tablespoons low sodium tamari or soy sauce
• 1 tablespoon tamari full strength, or soy sauce
• 2 scallions coarsely chopped
• 2 cloves garlic minced
• 1 tablespoon roasted white sesame seeds
• 1 teaspoon red pepper flakes

Nutrition

• Calories : 630 calories
• Carbohydrate : 67 grams
• Fat : 35 grams
• Fiber : 5 grams
• Protein : 17 grams
• SaturatedFat : 5 grams
• Sodium : 1390 milligrams
• Sugar : 12 grams