Bun Chay (Vegetarian Tofu and Vegetable Noodle Bowl)
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Ingredients
- 300 g rice vermicelli noodles
- 300 g firm tofu, cubed
- 1 carrot, julienned
- 1 cucumber, julienned
- 100 g beansprouts
- 1 fresh mint
- 1 fresh coriander
- 40 g roasted peanuts, roughly chopped
- 2 tbsp light soy sauce
- 2 tbsp lime juice
- 1 tbsp caster sugar
Nutrition (per serving)
- Calories
- 489 kcal
- Protein
- 20.5 g
- Carbohydrate
- 70.8 g
- of which sugars
- 7.7 g
- Fat
- 12 g
- of which saturates
- 2 g
- Fibre
- 4.4 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tofu dry and fry in a little oil until golden and crisp on all sides.
- 2
Cook the rice vermicelli noodles in boiling water for 3 minutes, then drain and rinse under cold water.
- 3
Whisk the light soy sauce, lime juice and caster sugar with 3 tablespoons of water to make a dressing.
- 4
Divide the noodles between four bowls and top with the carrot, cucumber, beansprouts and tofu.
- 5
Scatter with mint, coriander and chopped peanuts, then spoon the dressing over just before serving.
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