Vegetarian Noodle Salad (Bún trộn chay)

Name: Vegetarian Noodle Salad (Bún trộn chay)
Total time: 1800 s
Yield: Serves 1 serving
Ingredients: 1.1 lbs rice vermicelli noodles (500 grams); 3.5 oz king oyster mushrooms (or any mushrooms you like) (100 grams); 2 blocks firm tofu, roasted peanuts, carrot, cucumber; Soy sauce, garlic, chili, lime

Bích Trâm @cook_27017950

Quảng Nam

If you want delicious vegetarian food, you have to get in the kitchen!

Bích Trâm @cook_27017950

Quảng Nam

If you want delicious vegetarian food, you have to get in the kitchen!

Saved

Ingredients

30 minutes

Serves 1 serving

1.1 lbsrice vermicelli noodles (500 grams)
3.5 ozking oyster mushrooms (or any mushrooms you like) (100 grams)
2 blocksfirm tofu, roasted peanuts, carrot, cucumber
Soy sauce, garlic, chili, lime

Saved

Steps

30 minutes

1

Fry the tofu and cut it into bite-sized pieces. Shred the carrot and cut the cucumber into thin strips.
2

Roast the peanuts and crush them.
3

Slice the mushrooms into thin strips. Sauté them and season with vegetarian bouillon to taste.
4

For the sauce: Mix soy sauce and water in a 2:3 ratio. Add minced garlic, chili, and lime juice. Stir in 1 tablespoon sugar and 1/2 tablespoon MSG, and mix well.
5

Arrange all the ingredients on a plate, toss together, and enjoy.