Vegan Vietnamese Noodle Bowl (Bun Thit Nuong)

Dive into the vibrant flavors of this Vegan Vietnamese Noodle Bowl (Bun Thit Nuong), a plant-based twist on a beloved classic. This recipe features perfectly marinated and pan-seared extra-firm tofu infused with the aromatic blend of lemongrass, garlic, and ginger. Served over a bed of tender rice noodles and crisp romaine lettuce, it’s topped with an array of colorful textures like julienned carrots, fresh cucumber, and fragrant herbs including mint and cilantro. Drizzle on the tangy, slightly sweet lime and rice vinegar dressing for a burst of zesty flavor, and finish with a sprinkle of crushed roasted peanuts for crunch. Quick to prepare and packed with wholesome ingredients, this vegan noodle bowl is a refreshing, satisfying meal perfect for lunch or dinner. Ideal for anyone seeking a gluten-free and dairy-free option, this recipe delivers authentic Vietnamese-inspired flavors while keeping it deliciously accessible.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 block Extra-firm tofu
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 2 tablespoons Maple syrup
• 1 tablespoon Lemongrass, minced
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 250 grams Rice noodles
• 1 large Carrot, julienned
• 1 medium Cucumber, julienned
• 0.25 cup Fresh mint leaves
• 0.25 cup Fresh cilantro leaves
• 1 cup Romaine lettuce, shredded
• 0.25 cup Roasted peanuts, crushed
• 2 tablespoons Rice vinegar
• 2 tablespoons Lime juice
• 1 tablespoon Agave syrup
• 2 tablespoons Water
• 1 teaspoon Sriracha (optional)

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.

Step 2

In a bowl, whisk together soy sauce, maple syrup, lemongrass, garlic, and ginger to make the marinade.

Step 3

Cut the pressed tofu into bite-sized cubes, place them in a shallow dish, and pour the marinade over. Let it marinate for at least 15 minutes or up to 1 hour for deeper flavor.

Step 4

Heat a non-stick skillet over medium heat and cook the marinated tofu for 3-4 minutes on each side until golden brown. Set aside.

Step 5

Prepare the rice noodles according to the package instructions, then rinse under cold water and drain well.

Step 6

In a small bowl, mix rice vinegar, lime juice, agave syrup, water, and optional Sriracha to make the dressing.

Step 7

Assemble the noodle bowls: divide the cooked rice noodles evenly between 4 bowls. Top each with shredded romaine lettuce, julienned carrots, julienned cucumber, cooked tofu, fresh mint, and fresh cilantro.

Step 8

Drizzle the dressing over each bowl and garnish with crushed roasted peanuts.

Step 9

Serve immediately and enjoy your Vegan Vietnamese Noodle Bowl!

Nutrition Facts

Serving size	(1318.1g)

Amount per serving	% Daily Value*
Calories	1406.0

Total Fat 53.7g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3878.5mg	0%
Total Carbohydrate 161.5g	0%
Dietary Fiber 25.7g	0%
Total Sugars 56.7g
Protein 90.0g	0%

Vitamin D 0IU	0%
Calcium 3079.3mg	0%
Iron 21.7mg	0%
Potassium 2846.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 24.2%

Carbs: 43.4%