Are you ready to tantalize your taste buds with a vibrant explosion of flavors? Dive into the world of Vietnamese cuisine with this delightful Vegan Bun Chay, a refreshing noodle salad that’s as colorful as it is delicious! Perfect for a quick lunch or a light dinner, this dish combines tender rice vermicelli noodles with crisp vegetables, all drizzled in a rich peanut sauce that will leave you craving more. Whether you're a seasoned vegan or just looking to explore plant-based options, this recipe is a must-try that promises to impress your family and friends. Let’s get cooking!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 200g rice vermicelli noodles
- 1 cup shredded cabbage
- 1 carrot, julienned
- 1 cucumber, julienned
- Fresh mint, for garnish
- Peanut sauce, for dressing
- Chili flakes, to taste
Instructions
- Begin by gathering all your ingredients: 200g of rice vermicelli noodles, 1 cup of shredded cabbage, 1 julienned carrot, 1 julienned cucumber, fresh mint for garnish, peanut sauce for dressing, and chili flakes to taste.
- Bring a pot of water to a boil. Once boiling, add the rice vermicelli noodles and cook according to package instructions, usually about 3-5 minutes, until they are tender but still firm (al dente).
- While the noodles are cooking, prepare the vegetables. Rinse and shred the cabbage, then set it aside. Peel and julienne the carrot and cucumber, placing them in separate bowls.
- Once the noodles are cooked, drain them in a colander and rinse under cold water to stop the cooking process. This will also help prevent the noodles from sticking together.
- In a large mixing bowl, combine the drained rice vermicelli noodles, shredded cabbage, julienned carrot, and julienned cucumber. Toss gently to mix all the ingredients together.
- Drizzle peanut sauce over the noodle salad to your desired taste. Start with a few tablespoons and add more if needed. Toss the salad again to ensure the sauce evenly coats all the ingredients.
- Transfer the noodle salad to serving plates or a large serving bowl. Garnish with fresh mint leaves and sprinkle chili flakes on top to add a bit of heat, adjusting the amount to your preference.
- Serve the Vegan Bun Chay immediately, or refrigerate for a short while to serve it chilled. Enjoy your delicious and refreshing Vietnamese noodle salad!
Tips
- Prep Ahead: To save time, you can prepare your vegetables in advance. Shred the cabbage and julienne the carrot and cucumber a few hours before you plan to serve the dish.
- Perfect Noodles: Be careful not to overcook the rice vermicelli noodles. They should be al dente; a quick rinse under cold water after cooking will help maintain their texture.
- Customize Your Salad: Feel free to add other veggies like bell peppers or bean sprouts for extra crunch and flavor. You can also toss in some grilled tofu for added protein.
- Peanut Sauce Variations: If you want to experiment, try adding a splash of lime juice or a dash of soy sauce to your peanut sauce for an extra layer of flavor.
- Serving Suggestions: This salad is best enjoyed fresh, but if you’re making it ahead of time, store the dressing separately to keep the noodles and veggies crisp until serving.
- Garnish Generously: Don’t skimp on the fresh mint and chili flakes! They not only enhance the flavor but also add a beautiful touch to your presentation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
