Vegan Vietnamese Vegetarian Noodle Salad

cooking.nytimes.com

Cryan

subheading: For the dressing:

¼ cup sugar

⅓ cup soy sauce

½ cup fresh lime juice

1 clove garlic, minced

2 red Thai bird chilies, seeded and minced

subheading: For the salad:

6 ounces rice vermicelli noodles

½ cup vegetable oil

1 pound firm tofu

2 cloves garlic, minced

1 cup baby bok choy or napa cabbage, chopped in pieces 1½ inches by ½ inch

1 cup fresh shiitake mushrooms, stemmed, and cut into slender strips

1 tablespoon seeded chopped red Thai bird chilies

2 cups mung bean sprouts

½ cup scallions, trimmed and cut into 1 inch lengths

1 tablespoon soy sauce

2 cups red leaf lettuce, cut into ¾ inch strips

1 teaspoon sesame oil

¼ cup mint, minced

¼ cup cilantro, minced, plus 8 cilantro sprigs, for garnish

¼ cup Thai basil, minced

1 cup julienned, peeled, seedless cucumber

⅓ cup roasted peanuts, chopped, for garnish.

Directions at cooking.nytimes.com

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