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Vegan Banh Mi Noodle Bowl! ( Aka Bun Chay)
  • subheading: UNITS USM 1X:
  • 2 ounces dry rice noodles
  • Boiling water
  • subheading: Quick pickled veggies:
  • ⅓ cup rice wine vinegar
  • ⅓ cup water
  • 1 cup matchstick carrots (or grated)
  • ½ cup sliced radishes (or try daikon or watermelon radish-like in the photos)
  • 1 teaspoon sugar (or alternative equivalent, honey, maple, coconut sugar)
  • ¼ teaspoon salt
  • subheading: Creamy Sriracha Dressing: ( or make Peanut Sauce):
  • 4 tablespoons Veganaise or vegan mayo (or use regular)
  • 1 tablespoon water
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sriracha sauce (or Sambal, or Chili Garlic Sauce)
  • 1 teaspoon sugar or alternative sweetener
  • ¼ teaspoon salt
  • 1 teaspoon soy sauce or vegan fish sauce (or regular fish sauce)
  • subheading: Bowl ingredients:
  • 6 ounces tofu, patted dry, cut into ½ inch cubes ( or chicken, see notes)
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced cabbage
  • ½ a red bell pepper, thinly sliced
  • ¼ cup fresh torn mint leaves
  • ½ a jalapeno, very thinly sliced
  • lime wedges
  • optional additions- sprouts, avocado, daikon, grated beet, cilantro,
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