Description
This recipe features vegan mung bean-based bits, vermicelli noodles, a lot of fresh veggies and herbs and a traditional (vegan) fish sauce mix. It's a super fresh, herbaceous yet full of flavor and filling.
Ingredients
Scale
- 1 pack Ohmungood's Mung bean bits (sub with tofu/other plant-based meatballs)
- 1 tbsp cooking oil
- 2 servings vermicelli rice noodles
- 1 cucumber
- 1 medium carrot
- lettuce
- bean sprouts (optional)
- coriander (sub with other herbs of choice (mint, perilla leaves,..))
'Nuoc mam' Fish sauce mix
- 2 tbsp vegan fish sauce (sub with soy sauce)
- 2 tbsp sugar (or sweetener of choice)
- 1 tbsp rice vinegar
- Juice from 1/4 a lime
- 4 tbsp hot/warm water
- minced garlic and chili (I used 3 cloves of garlic and 1 Thai chili pepper)
Instructions
- Fry the Ohmungood bits in oil until all sides are golden brown. Set aside.
- Boil the vermicelli noodles according to package instructions, drain and rinse under cold water to stop cooking.
- Chop the lettuce and cucumber into bite-sized pieces. Thinly slice the carrot. Wash the herbs and bean sprouts.
- Make the nuoc mam sauce using the listed ingredients above.
- Assemble the noodles bowl: cooked noodles, Mung bits, lettuce, cucumber, carrot, herbs and bean spouts. Drizzle the sauce on top and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: vietnamese
Keywords: fresh, healthy, noodles bowl, noodles salad, summer meal, vegan
