This healthy “salad” is really a meal. I absolutely love this Vietnamese tofu noodle bowl. It has great crunch with lots of clean, refreshing flavors. It’s light with a combination of sweetness, tang and spice that is to die for and very satisfying.
Don’t let the long list of ingredients scare you. It is basically a large bowl filled with thin delicate vermicelli noodles, tossed with cucumber and vegetables. Then it’s piled on top of crunchy lettuce and topped with peanuts. Add the tangy, sweet dressing, and served with a side of Thai basil, mint, and cilantro. My recipe calls for romaine but you can experiment with various lettuce options to see what you like. Mix a few different kinds of lettuce together for more texture.
Have a look at these plant-based dishes:
- Tempeh Asian Lettuce Wraps
- Asian Noodle Salad
- Vichyssoise Fennel Soup
- Pita Falafel Sandwich with Tahini Sauce
I know some of you out there love things very spicy and that’s ok. This recipe will allow for the addition of extra peppers and chilies. This chart will give you an idea of various peppers and heat levels you could add to this bowl. The recipe calls for rice wine vinegar but just in case you’re not sure what to buy, this video breaks down the difference between rice vinegar and rice wine vinegar. It is also helpful if you ever decide to make veggie sushi.