Vegan Vietnamese Vegetarian Noodle Salad Recipes

VEGETARIAN VIETNAMESE NOODLE BOWL (VEGAN)

Steps:

• Combine tofu and marinade ingredients and set aside for 20 minutes or so to let the flavours develop.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
• Soak the rice stick noodles in hot water for 6 to 8 minutes (see note 2). The noodles are ready when they are "al dente" - still firm to touch. Rinse the noodles under cold water.
• Cook the marinaded tofu over high heat on the stovetop, or it is also great done on a BBQ, until caramelised and slightly crispy on each side.
• To serve - toss together the noodles with the vegetables, place into bowls and top with tofu, then drizzle with sauce.

VEGAN BúN CHAY RECIPE (VIETNAMESE NOODLE SALAD RECIPE)

Steps:

• Set a large pot of water on the stove to boil for cooking the noodles.
• While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
• After the water is boiling, cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
• Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
• Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
• Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.

VEGAN VIETNAMESE VEGETARIAN NOODLE SALAD

Steps:

• For the dressing: In a bowl, combine sugar, soy sauce, lime juice and three tablespoons water. Whisk until sugar is dissolved. Add garlic and chilies and let stand for one hour before serving.
• For the salad: Bring a medium-size pot of water to boil. Turn off the heat. Add the noodles to the water and soak until soft, five to eight minutes. Drain, rinsing under cold water, and drain again. Using scissors, cut the noodles into six-inch lengths. Set aside.
• In a wok over high heat, add oil and heat to 350 degrees. Pat the tofu dry with paper towels. Add to wok and fry until golden on both sides, about 3 minutes. Using a wire strainer or spatula, transfer tofu to paper towels, reserving the oil. Turn off the heat. When the tofu is cool enough to handle, cut it into half-inch dice. Set aside.
• Discard all but two tablespoons of the oil in the wok, and return to high heat. When the oil is shimmering, add diced tofu, garlic, bok choy or napa cabbage, mushrooms and chilies. Stir-fry until mushrooms are tender, about three minutes. Add mung bean sprouts, scallions, and soy sauce; stir-fry just until crisp-tender, two to three minutes. Add half a cup of the cucumbers, and cook 30 seconds.
• In a large bowl, combine lettuce, sesame oil, mint, cilantro, basil and cooked vegetables. Toss lightly to combine. Divide the noodles among four (or two) bowls, and top with equal parts of salad. Garnish with remaining cucumbers, roasted peanuts and cilantro sprigs. Pass the dressing separately, to be spooned over the salad.