For protein, I serve the noodles with pan-fried tofu, a recipe that I learned from Andrea Nguyen’s The Pho Cookbook. When I first tried her recipe, I was pleasantly surprised by how little oil was required to sear the tofu—just 1 tablespoon. Furthermore, even though the flavoring of the tofu consisted only of 1 tablespoon of soy sauce, I found the tofu pieces to be quite flavorful. The tofu is even better when you steep them into the broth!
CAN YOU MAKE THIS WITH OTHER NOODLES?
Yes, absolutely! You can use dry noodles, such as rice noodles, or even butternut squash noodles. I would cook the dry noodles separately in a pot of boiling water because they can absorb a lot of water. I prefer noodle soups served with copious amounts of broth, so I don’t want too much of that broth to be soaked up by the noodles.
LOOKING FOR MORE NOODLE RECIPES? TRY THESE:
Hot & Sour Coconut Noodle SoupEasy Coconut Red Curry Stir Fry Noodles with Glazed TofuSoba Noodles with Almond Butter SauceTeriyaki Noodle Stir FryComplete Noodle Archives
