Vegan Bún Chay (Vietnamese Noodle Salad) Recipe | Yummly

Vegan Bún Chay (Vietnamese Noodle Salad)

THE WANDERLUST KITCHEN
23Ingredients
30Minutes
610Calories
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Ingredients

US|METRIC
  • 1/4 cup rice vinegar
  • 3 tablespoons lime juice
  • 3 tablespoons coconut sugar
  • 2 tablespoons mushroom soy sauce (or vegan fish sauce, or low-sodium soy sauce)
  • 2 tablespoons lemongrass (freshly grated, white part only)
  • 1 clove garlic (grated)
  • 2 chilies (bird's eye, sliced, optional)
  • 3 dashes Maggi (optional)
  • 1 tablespoon water
  • 8 ounces rice noodles (thin, vermicelli-style)
  • 2 carrots (julienned)
  • 1 bell pepper (large, 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 peanuts (chopped)
  • lime wedges (for serving, optional)
  • 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 sugar
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    NutritionView More

    610Calories
    Sodium15% DV350mg
    Fat55% DV36g
    Protein59% DV30g
    Carbs17% DV51g
    Fiber40% DV10g
    Calories610Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol<5mg2%
    Sodium350mg15%
    Potassium910mg26%
    Protein30g59%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber10g40%
    Sugars17g34%
    Vitamin A130%
    Vitamin C70%
    Calcium80%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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