In need of a healthy 30-minute meal? Look no further than this Vegan Bún Chay noodle salad!
Ingredients:
For the Dressing- 1/4 cup rice vinegar
- 3 tablespoons lime juice
- 3 tablespoons coconut or date sugar*
- 2 tablespoons mushroom soy sauce (or vegan fish sauce , or low-sodium soy sauce)
- 2 tablespoons freshly grated lemongrass (white part only)
- 1 clove garlic, grated
- 1 to 2 bird's eye chilies, sliced (optional)
- 2 to 3 dashes maggi (optional)
- 1 tablespoon water
For the Bún Chay
- 8 ounces thin rice noodles (vermicelli-style)
- 2 carrots, julienned
- 1 large bell pepper (orange, yellow, or red), thinly sliced
- 1 cup English cucumber half moons
- 1 cup cilantro stems and leaves (remove tough stem ends if desired)
- 1 cup Thai basil leaves
- 1 cup mint leaves
- 1 cup chopped peanuts
- Lime wedges for serving (optional)
For the Caramelized Tofu
- 1 tablespoon peanut oil
- 14 ounces firm tofu, sliced into bite-sized rectangles
- 2 teaspoons mushroom soy sauce (or vegan fish sauce , or low-sodium soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon coconut or date sugar
Instructions:
- Set a large pot of water on the stove to boil. Whisk the dressing ingredients together in a small bowl. Set aside to infuse.
- Cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
- Get full recipe==>>thewanderlustkitchen.com
