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.
Here is a chart will give you an idea of various peppers and heat levels you could add to this bowl.
Making Your Plant-Based Rice Noodle Salad
Start by preparing your tofu by either steaming with the vegetables or baking. You can use my baked tofu recipe. While this is cooking, steam the bok choy, carrots, broccoli and mushrooms. You want them to be tender, but still crisp.
Also prepare your vermicelli and dressing. Once everything is ready, start building your bowls, topping with herbs, peanuts, cucumber, and chili sauce.
It's fun, and so flavorful with a perfect balance of hot, sour, salty and sweet. Oh, and a plant-based, vegan meal you can feel good about.
This Tofu Noodle Bowl 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.