easy vietnamese-inspired noodle bowl
This bowl is inspired by my longtime love of Vietnamese bún chay—a classic noodle salad that’s light, fresh, and full of herbs.
Servings 1 to 2 large bowls
Ingredients
pickled carrots & cucumber
- 2 C ribboned cucumber
- 2 C ribboned carrots
- ½ C warm water
- ½ C white vinegar (or substitute rice vinegar or apple cider vinegar)
- 2 tablespoon granulated sugar
- 1 tablespoon sea salt
hoisin chili sauce
- 1 to 2 tablespoon vegan-friendly hoisin
- 2 whole limes, juiced
- 2 teaspoon chili crisp
bowl ingredients
- 1 (16 oz/455 g) brick medium-firm or firm tofu, cut into ½ inch cubes
- 4 oz /125 g vermicelli rice noodles (about half a bag)
- 2 teaspoon sesame oil
per 1 bowl
- about ¾ C cooked vermicelli
- about ½ C tofu cubes
- 2 C chopped romaine
- roughly chopped fresh cilantro, as much as you want (I like lots!)
- roughly chopped fresh mint, as much as you want (I like lots!)
- sushi ginger, as much as you want (I like lots!)
- roughly chopped salted and roasted peanuts
Instructions
- To make the pickled cucumber and carrot, combine warm water, vinegar, sugar, and sea salt in a container or bowl then add the ribboned vegetables and let this sit while the tofu and noodles cook. To make the ribboned carrot and cucumber I use a vegetable peeler.
- Air fry the tofu for about 10 to 15 minutes at 400°F tossing halfway through until evenly crispy and golden brown. Time may vary based on the model of air fryer you're using. Some fryers are very hot and can make tofu crispy in about 8 minutes, so keep your eye on it! If you want, add a light dash of soy sauce on the tofu cubes right out of the air fryer.
- Combine the ingredients for the hoisin chili sauce in a bowl or glass jar. You can also asjust the ingredients to taste. I prefer the sauce more acidic, but you might like it sweeter so add more hoisin or go even spicier!
- Meanwhile cook vermicelli as per directions. Drain and rinse. Immediately toss in sesame oil to prevent sticking. This helps with leftovers too!
