Banh Mi-Style Protein Strips Bowls
with Pickled Carrots and Radishes- Sesame
- Soy
- Mustard
- Egg
- Sulphites
We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the original, but packed into a satisfying dinner with fluffy jasmine rice. Spicy mayo, pickled veggies and saucy protein shreds all come together for a Vietnamese-inspired party-in-a-bowl!
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Jasmine Rice
3 unit(s)
Radish
56 g
Carrot, julienned
1 tbsp
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy)
4 tbsp
Hoisin Sauce
(Contains: Sesame, Soy, Mustard)
4 tbsp
Spicy Mayo
(Contains: Mustard, Egg)
1 tbsp
Rice Vinegar
(Contains: Sulphites)
7 g
Cilantro
Not included in your delivery
½ tbsp
Sugar*
½ tbsp
Oil*
0.31 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, roughly chop cilantro. Cut radishes into 1/4-inch rounds.
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl. Add radishes and carrots, then toss to coat. Place in the fridge to pickle.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, breaking up protein shreds into smaller pieces, until crispy, 4-5 min.**Carefully drain and discard excess fat.
Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.Cook, stirring often, until protein shreds are coated, 1-2 min.
Drain pickled veggies and discard liquid. Fluff rice with a fork, then season with salt, to taste.Divide rice between bowls. Top with protein shreds, pickled veggies and cilantro. Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
