Vegan Banh Mi Noodle Bowl! ( Aka Bun Chay)

feastingathome.com

A_Vegan_Dish_Loved_by_Mish

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,

Directions at feastingathome.com

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