Vegan Vermicelli Noodle Salad with Airfried Tofu

Vietnamese Noodle Salad 🌱 aka Bún Whyyyyyy oh why didn’t I learn to make this sooner. This is SO easy, so quick and super wholesome too! To be honest I’ve always been a pho gal when I’ve gone out for Vietnamese food, I never really gave the noodle salads a crack until recently when we were in Cairns. Now I’m addicted to this dish! So I had to make it myself and I really wasn’t expecting it to be so easy. I used the @niulife vegan fish sauce, been loving this sauce lately!! A little goes a long way and I love how it adds more authentic flavour to Asian dishes! Save this post so the recipe is yours forever 🥰

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Air fry the tofu and spring rolls for 15 minutes at 200C

Step 2

Place the noodles in a bowl with boiled water and cover with a lid, let sit for 10 minutes then drain

Step 3

Thinly slice the carrot, cucumber and cabbage then roughly chop the mint and coriander

Step 4

Add all the sauce ingredients to a small bowl and whisk to combine (make sure all the sugar gets dissolved!)

Step 5

Once the tofu and spring rolls are done, assemble everything in a bowl, top with the sauce and enjoy 😁