American Kitchen Classic Vietnamese Bun Cool Noodle Salad Recipes

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VEGAN BúN CHAY RECIPE (VIETNAMESE NOODLE SALAD RECIPE)



Vegan Bún Chay Recipe (Vietnamese Noodle Salad Recipe) image

This Vegan Bún Chay Vietnamese noodle salad recipe is a delicious and healthy dish you can make in 30 minutes.

Provided by The Wanderlust Kitchen

Categories     Salad

Time 30m

Number Of Ingredients 23

1/4 cup rice vinegar
3 tablespoons lime juice
3 tablespoons coconut or date sugar*
2 tablespoons mushroom soy sauce (or low-sodium soy sauce)
2 tablespoons freshly grated lemongrass (white part only)
1 clove garlic (grated)
1 to 2 bird's eye chilies (sliced (optional))
2 to 3 dashes Maggi seasoning
1 tablespoon water
8 ounces thin rice noodles (vermicelli-style)
2 carrots (julienned)
1 large bell pepper (orange, yellow, or red, thinly sliced)
1 cup English cucumber half moons
1 cup cilantro stems and leaves (remove tough stem ends if desired)
1 cup Thai basil leaves
1 cup mint leaves
1 cup chopped peanuts
Lime wedges for serving (optional)
1 tablespoon peanut oil
14 ounces firm tofu (sliced into bite-sized rectangles)
2 teaspoons mushroom soy sauce (or low sodium soy-sauce)
1 tablespoon sesame oil
1 tablespoon coconut or date sugar

Steps:

  • Set a large pot of water on the stove to boil for cooking the noodles.
  • While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
  • After the water is boiling, cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
  • Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
  • Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
  • Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.

Nutrition Facts : ServingSize 1 serving, Calories 654 kcal, Carbohydrate 77 g, Protein 23 g, Fat 30 g, SaturatedFat 5 g, Sodium 548 mg, Fiber 8 g, Sugar 12 g, UnsaturatedFat 24 g

FRESH AND EASY VIETNAMESE NOODLE SALAD



Fresh and Easy Vietnamese Noodle Salad image

This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.

Provided by Heidi

Number Of Ingredients 12

12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
2 carrots (shredded)
2 cucumbers (seeded and shredded)
4 green onion (chopped)
1 1/2 cups fresh bean sprouts
1/3 cup chopped cilantro
1/2 cup fish sauce
1/2 cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic (pressed or minced)
1/4 teaspoon crushed red pepper
Lime

Steps:

  • Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
  • In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

BUN (VIETNAMESE HERB NOODLE SALAD)



Bun (Vietnamese Herb Noodle Salad) image

Bun is a traditional Vietnamese herb noodle salad that is dressed with Nuoc Cham Sauce. Many families have their different ways of preparing the sauce, but I like this one the best. If you have a difficult time finding the Thai chili, the Persian cucumbers, or the Thai basil, you can substitute them with a Serrano chili, an English cucumber (1 instead of 2), and sweet Italian basil.

Provided by Sommer Clary

Categories     Vietnamese

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 18

1/4 cup lime juice
1/4 cup fish sauce
1/4 cup water
1 tablespoon rice vinegar
2 tablespoons sugar
1 garlic clove, minced
1 thai chili, finely chopped
shredded carrot (optional)
1 lb rice vermicelli noodles
1/2 cup sliced garlic, fried
1 1/2 cups fresh mung bean sprouts
2 Persian cucumbers, julienned
1 1/4 cups fresh cilantro leaves
1 1/4 cups fresh mint leaves
1 cup thai basil leaves, roughly chopped
4 scallions, thinly sliced
2 teaspoons ground black pepper
1 cup unsalted dry roasted peanuts, crushed

Steps:

  • Bring a large pot of water to a rolling boil. Turn off the heat and add the noodles; let sit for 2 minutes.
  • Remove noodles from hot water and shock them by placing them in a bowl of ice water. Drain in a colander.
  • Place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. Garnish with black pepper, garlic and peanuts.
  • Before serving, pour the Nuac Cham sauce over all and toss before serving.

Nutrition Facts : Calories 366.4, Fat 11.6, SaturatedFat 1.9, Cholesterol 47.9, Sodium 569.4, Carbohydrate 55.2, Fiber 5.1, Sugar 5.7, Protein 13.3

VIETNAMESE NOODLE SALAD



Vietnamese Noodle Salad image

This has got to be one of the tastiest ways I know to get your veggies. You can serve this hot as a main meal or chill it and serve as a salad. It's also ideal for a boxed lunch.

Provided by Sackville

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 13

200 g medium egg noodles
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 teaspoon sugar
2 chicken breast fillets
400 g raw peeled king prawns
1/2 large cucumber
200 g fine green beans, trimmed,halved and blanched
1 carrot
4 spring onions, finely sliced
3 tablespoons vegetable oil
2 tablespoons chopped mint
2 tablespoons chopped coriander

Steps:

  • Bring a large pan of water to the boil and immerse the noodles, stirring to break apart the strands.
  • Turn off the heat, cover and leave for no less than four minutes.
  • Meanwhile, mix the fish sauce and lime juice in a large, deep bowl.
  • Stir in the sugar until dissolved.
  • Keeping separate piles, slice the chicken into strips and run a sharp knife down the back of the prawns to slice them in half.
  • Split the cucumber lengthways.
  • Use a spoon to scrape out the seeds and then slice thinly to make half moons.
  • Use a potato peeler to slice the carrot into thin curls.
  • Drain the noodles then add them to the dressing, along with the beans, cucumber, carrot and spring onions.
  • Heat two tablespoons of the oil in a frying pan, then add the chicken and cook until it browns.
  • Tip into the salad along with any juices.
  • Add the remaining oil into the pan and stir fry the prawns for a couple minutes until they turn orange.
  • Add to the salad.
  • Add the mint and coriander and toss.

Nutrition Facts : Calories 548.7, Fat 25, SaturatedFat 3.4, Cholesterol 281, Sodium 3292.6, Carbohydrate 46.6, Fiber 6.4, Sugar 10.4, Protein 36.5

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