Rice Noodle Bowl with Plant-Based Scallion-Meat Patties and Cucumber
By Sara MayerPublished on January 31, 2022
Time
1 hour
Yield
Serves 4
Ingredients
8 ounces rice vermicelli 5 tablespoons soy sauce 3 tablespoons plus 1 teaspoon toasted sesame oil, divided1½ tablespoons grated fresh ginger 3 garlic cloves, minced1 English cucumber, cut into 2-inch-long matchsticks2 tablespoons seasoned rice vinegar 1 scallion, sliced thin on bias12 ounces plant-based ground meat ¼ cup fresh cilantro leaves
Before You Begin
For the best results, make sure to shake all excess water from the noodles after rinsing them.
Instructions
- Bring 4 quarts water to boil in large pot. Off heat, add noodles and let sit until tender, about 10 minutes. Drain and rinse well under cold water; set aside. Whisk soy sauce, 2 tablespoons oil, ginger, and garlic together in large bowl. Combine cucumber and vinegar in second bowl.
- Spray aluminum foil–lined rimmed baking sheet with vegetable oil spray. Combine scallion and 2 tablespoons soy sauce mixture in medium bowl. Break ground meat into small pieces and add to bowl with scallion mixture. Gently knead with your hands until mixture is well combined. Using your moistened hands, divide meat mixture into 12 lightly packed balls, then flatten into ½-inch-thick patties. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer 6 patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes. Transfer patties to plate and tent with aluminum foil while cooking remaining patties. Repeat with remaining 2 teaspoons oil and remaining 6 patties. Transfer patties to cutting board and chop into large pieces.
- Add noodles to remaining soy sauce mixture and toss to combine. Divide noodles evenly among 4 bowls and top with meat, cucumber, and cilantro. Serve.
Time
1 hourYield
Serves 4Ingredients
8 ounces rice vermicelli
5 tablespoons soy sauce
3 tablespoons plus 1 teaspoon toasted sesame oil, divided
1½ tablespoons grated fresh ginger
3 garlic cloves, minced
1 English cucumber, cut into 2-inch-long matchsticks
2 tablespoons seasoned rice vinegar
1 scallion, sliced thin on bias
12 ounces plant-based ground meat
¼ cup fresh cilantro leaves
Ingredients
8 ounces rice vermicelli
5 tablespoons soy sauce
3 tablespoons plus 1 teaspoon toasted sesame oil, divided
1½ tablespoons grated fresh ginger
3 garlic cloves, minced
1 English cucumber, cut into 2-inch-long matchsticks
2 tablespoons seasoned rice vinegar
1 scallion, sliced thin on bias
12 ounces plant-based ground meat
¼ cup fresh cilantro leaves
Ingredients
8 ounces rice vermicelli
5 tablespoons soy sauce
3 tablespoons plus 1 teaspoon toasted sesame oil, divided
1½ tablespoons grated fresh ginger
3 garlic cloves, minced
1 English cucumber, cut into 2-inch-long matchsticks
2 tablespoons seasoned rice vinegar
1 scallion, sliced thin on bias
12 ounces plant-based ground meat
¼ cup fresh cilantro leaves
Why This Recipe Works
Rice noodles, seasoned meat, and fresh veg make a charming three-part harmony in this easy bowl. We shape the plant-based meat into thin patties to help it get beautifully brown all over. We mix a single thinly sliced scallion into the meat before cooking the patties over medium-high heat, yielding nicely charred patties permeated with mild oniony flavor and crunchy scallion bits. The potent sauce of toasted sesame oil, soy sauce, fresh ginger, and garlic is incorporated two ways: Some we mix into the meat and the rest we toss with the rice noodles. Cilantro and long matchsticks of cooling quick-pickled cucumber provide a fresh finish.
Before You Begin
For the best results, make sure to shake all excess water from the noodles after rinsing them.
Instructions
- Bring 4 quarts water to boil in large pot. Off heat, add noodles and let sit until tender, about 10 minutes. Drain and rinse well under cold water; set aside. Whisk soy sauce, 2 tablespoons oil, ginger, and garlic together in large bowl. Combine cucumber and vinegar in second bowl.
- Spray aluminum foil–lined rimmed baking sheet with vegetable oil spray. Combine scallion and 2 tablespoons soy sauce mixture in medium bowl. Break ground meat into small pieces and add to bowl with scallion mixture. Gently knead with your hands until mixture is well combined. Using your moistened hands, divide meat mixture into 12 lightly packed balls, then flatten into ½-inch-thick patties. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer 6 patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes. Transfer patties to plate and tent with aluminum foil while cooking remaining patties. Repeat with remaining 2 teaspoons oil and remaining 6 patties. Transfer patties to cutting board and chop into large pieces.
- Add noodles to remaining soy sauce mixture and toss to combine. Divide noodles evenly among 4 bowls and top with meat, cucumber, and cilantro. Serve.
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