VEGETARIAN VIETNAMESE NOODLE BOWL (VEGAN)
Easy light, healthy noodles topped with irresistible caramelised tofu, fresh vegetables and herbs, then drizzled lightly with a zingy sauce. The tofu is so good, I could just eat a plate of that! Don't be daunted by the list of ingredients - the ingredients for the marinade and sauce are largely the same.
Provided by Nagi
Time 25m
Number Of Ingredients 23
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)
This Vegan Bún Chay Vietnamese noodle salad recipe is a delicious and healthy dish you can make in 30 minutes.
Provided by The Wanderlust Kitchen
Categories Salad
Time 30m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 1 serving, Calories 654 kcal, Carbohydrate 77 g, Protein 23 g, Fat 30 g, SaturatedFat 5 g, Sodium 548 mg, Fiber 8 g, Sugar 12 g, UnsaturatedFat 24 g
VEGAN VIETNAMESE VEGETARIAN NOODLE SALAD
Provided by Elaine Louie
Categories pastas, salads and dressings, side dish
Time 1h
Yield 4 small appetizer servings, or 2 generous servings
Number Of Ingredients 24
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.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 34 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1498 milligrams, Sugar 18 grams, TransFat 0 grams
THAI NOODLE SALAD (VEGAN)
This recipe is very versatile. I use it as a base and add different types of veggies depending on what we have on hand. The optional ingredients listed below are some of the variations I like to add. I usually make this with basil and mint. This is from Paulette Mitchell's The 15-Minute Vegetarian Gourmet.
Provided by VegSocialWorker
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a pot of water to a boil.
- Meanwhile, in a large bowl soak the noodles in hot tap water for about 5 minutes. Drain noodles, then soak in boiling water for an additional 5 minutes, or until they are softened and clear.
- Drain well, and using kitchen shears, cut into shorter lengths. Set noodles aside to cool.
- In a food processor or electric mincer, combine peanuts, ginger, and hot pepper. Also add garlic, if using. Process until well mixed.
- In a large bowl, toss mixture with noodles. Toss again with basil, mint and any additional vegetables and tofu.
- In a measuring cup, combine the juice or vinegar, soy sauce and sugar. Stir until sugar is dissolved. If using unrefined sugar, you may need to heat the sauce in the microwave to get it to dissolve.
- Pour over salad and toss until dressing is evenly distributed.
- Garnish with additional peanuts, if using and serve cold.
Nutrition Facts : Calories 504.7, Fat 20.7, SaturatedFat 3.4, Sodium 1115.2, Carbohydrate 73.5, Fiber 3.5, Sugar 14, Protein 9.9
More about "vegan vietnamese vegetarian noodle salad food"
THE VEGAN EXPERIENCE: HOW TO MAKE A VIETNAMESE …
From seriouseats.com
VEGAN VIETNAMESE NOODLE SALAD - LINDSEY EATS
From lindseyeatsla.com
Estimated Reading Time 1 min
VERMICELLI NOODLE SALAD RECIPE | VEGAN VIETNAMESE STYLE …
From yummyveganrecipes.com
6 DELICIOUS OPTIONS FOR VEGAN AND VEGETARIAN VIETNAMESE FOOD
From discova.com
QUICK VEGAN VIETNAMESE SALAD - HEARTFUL TABLE
From heartfultable.com
VIETNAMESE NOODLE SALAD WITH CRISPY SESAME TOFU AND PEANUT …
From biancazapatka.com
BúN CHAY (VIETNAMESE VEGETARIAN NOODLE SALAD) - VIETNAMESE …
From fooddiez.com
NOODLE SALAD - VEGAN HEAVEN
From veganheaven.org
10 BEST VIETNAMESE VEGETABLE NOODLES RECIPES - YUMMLY
From yummly.com
BETTINA'S RICE NOODLE SALAD IS A MUST TRY | VEGAN RECIPE
From bettinaskitchen.com
RAW VEGAN NOODLES SALAD - THE STINGY VEGAN
From thestingyvegan.com
RECIPE: BúN CHAY (VIETNAMESE VEGETARIAN NOODLE SALAD)
From thekitchn.com
VEGAN CRUNCHY THAI NOODLE SALAD RECIPE - VEGAN FOOD & LIVING
From veganfoodandliving.com
VIETNAMESE NOODLE SALAD (VEGETARIAN & GLUTEN-FREE) - NOT …
From notenoughcinnamon.com
VIETNAMESE VEGAN GREEN MANGO SALAD (GỏI XOàI)
From thevietvegan.com
VEGAN VIETNAMESE FOOD GUIDE - VEGAN FOOD QUEST
From veganfoodquest.com
25 SIMPLE VIETNAMESE VEGETARIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BUN CHAY (VEGETARIAN NOODLE SALAD) - WOK AND KIN
From wokandkin.com
VEGAN RECIPE: VIETNAMESE VEGGIE & RICE NOODLE SALAD
From vegan-magazine.com
VIETNAMESE NOODLE SALAD - EASY VEGAN RECIPE - JUSTYNA …
From justynamanjari.com
FRESH VEGGIE VIETNAMESE NOODLE SALAD - HEATHER CHRISTO
From heatherchristo.com
VIETNAMESE VERMICELLI NOODLE SALAD WITH TOFU - OKONOMI KITCHEN
From okonomikitchen.com
VIETNAMESE RICE NOODLE AND CORIANDER SALAD VEGETARIAN RECIPE
From easyveggieideas.com
VIETNAMESE VERMICELLI NOODLE RECIPE - THERESCIPES.INFO
From therecipes.info
RICE NOODLE PASTA SALAD (VEGAN, GLUTEN FREE, VEGETARIAN)
From theherbeevore.com
VEGAN SESAME NOODLE SALAD - GOOD OLD VEGAN
From goodoldvegan.com
VEGAN THAI NOODLE SALAD - MESSY VEGGIES
From messyveggies.com
10 BEST VEGETARIAN RICE NOODLE SALAD RECIPES - YUMMLY
From yummly.com
VEGAN BúN CHAY (VIETNAMESE NOODLE SALAD) – VIETGLOBE.ORG
From vietglobe.org
RAMEN NOODLE SALAD RECIPE (VEGAN, VEGETARIAN) - THE HERBEEVORE
From theherbeevore.com
VEGAN PHở NOODLE SALAD | VEGNEWS
From vegnews.com
VEGAN VIETNAMESE NOODLE SALAD (BúN CHAY) WITH FRESH HERBS
From maddysavenue.com
VIETNAMESE NOODLE SALAD RECIPE ARCHIVES - YUMMY VEGAN RECIPES
From yummyveganrecipes.com
VIETNAMESE GREEN NOODLE SALAD (VEGAN) | HURRY THE FOOD UP
From hurrythefoodup.com
VIETNAMESE-INSPIRED VEGAN NOODLE SALAD - PLANTBASED MAGAZINE
From plantbasedmag.com
VEGAN RAMEN NOODLE SALAD - THE HIDDEN VEGGIES
From thehiddenveggies.com
VEGETARIAN NOODLE SALAD RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
STICKY TOFU & VIETNAMESE NOODLE SALAD - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
VIETNAMESE DISHES - THE VIET VEGAN
From thevietvegan.com
10 VIETNAMESE VEGAN FOOD OPTIONS - VIBRANT YOGINI
From vibrantyogini.com
10 ASIAN-INSPIRED VEGAN COLD NOODLE DISHES - THE VEGAN ATLAS
From theveganatlas.com
VEGAN VIETNAMESE RICE NOODLE SALAD WITH GRAPEFRUIT DRESSING
From cinnamonandcoriander.com
VIETNAMESE NOODLE SALAD WITH CHICKPEAS AND RAINBOW CARROTS
From vegetariantimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love