Banh Mi Noodle Bowl (aka Bun Chay)
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(20)
Ingredients
2 servings
- 2 ounces dry rice noodles
- Boiling water
- 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
- 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)
- 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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Preparation
Step 1
Cook the Noodles
Step 2
Pour boiling water over rice noodles and let sit 5-6 minutes, or until softened, drain, rinse and set aside. (I use a shallow baking dish for this)
Step 3
Make the Pickles
Step 4
(don’t skip!) At the same time heat ⅓ cup water and 1/3 cup vinegar on the stove in a small pot, add sugar, salt, radishes, and carrots and bring to a simmer, and toss to coat well. Turn heat off. Place them in a bowl and chill ( I’ll put this in the fridge or freezer for few minutes)- these can be made ahead.
Step 5
Make the Creamy Sriracha Dressing
Step 6
place ingredients in a small bowl and whisk.
Step 7
Make the Crispy Tofu
Step 8
Heat oil in a skillet, and season the oil with salt and pepper. Add the tofu and sear over medium heat until all sides are crispy. Stir in a little sriracha for heat at the end.
Step 9
Prep your veggies
Step 10
Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).
Step 11
Assemble the Bowls
Step 12
divide the noodles and arrange all the veggies around it. Grab the chilling pickled veggies and divide. Add the tofu to the bowls and Spoon the flavorful dressing overtop.
Step 13
Garnish
Step 14
the bowls with fresh mint, jalapeño slices and lime wedges.
Step 15
Save recipe for the next time?
