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Vegan Bún Chay (Vietnamese Noodle Salad)

The Wanderlust Kitchen
  • 30 minutes
  • Serves 4

INGREDIENTS

1

Bell pepper, large yellow, or red orange

1

Bird's eye chilies

2

Carrots

1 cup

Cilantro

1 cup

English cucumber half moons

1 clove

Garlic

2 tbsp

Lemongrass

1

Lime

1 cup

Mint, leaves

1 cup

Peanuts

1 cup

Thai basil, leaves

14 oz

Tofu, firm

1

For the dressing

3 tbsp

Lime juice

2 2/3 tbsp

Mushroom soy sauce

8 oz

Rice noodles, thin

4 tbsp

Coconut or date sugar

1 tbsp

Peanut oil

1/4 cup

Rice vinegar

1 tbsp

Sesame oil

1

For the bun chay

1 tbsp

Water

!For the Caramelized Tofu

2 to 3 dashes maggi (optional)