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Vegan Vietnamese Bún Chay | Noodle Salad with Tofu and Herbs
GOOD EATINGS17Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 25 cups rice vinegar
- 1 lime (juice only)
- 4 Tbsp. soy sauce
- 1 Tbsp. maple syrup
- 1 tsp. Sriracha (optional)
- 2 gem lettuce
- 5 cucumber
- 2 carrots (medium sized)
- 12 radishes (medium sized)
- 2 cups bean sprouts
- 1 handful fresh coriander
- 1 handful fresh mint
- 1 handful fresh basil
- 300 grams rice vermicelli noodles
- 240 grams tofu (smoked)
- 1 Tbsp. rapeseed oil
- 1 handful salted peanuts (lightly crushed)
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