Vegan Vermicelli Noodle Bowl Bún Thịt Nướng

Ingredients

• Noodles
• 200 grams flat rice vermicelli noodles (feel free to use any other shape)
• 1/2 large cucumber, julienned
• 1/2 large carrot, peeled & julienned
• 1/4 red onion, sliced
• 2-3 radishes, sliced
• 3-4 sprigs parsley or cilantro
• 3 tablespoons rice wine vinegar (for cucumber & carrot slaw)
• 1 tablespoon granulated sugar (for cucumber & carrot slaw)
• salt and pepper to taste (for cucumber & carrot slaw)
• 1-2 tablespoons rice wine vinegar (side sauce)
• 1/2 red chilli pepper, chopped & deseeded (side sauce)
• 1/2 tablespoon granulated sugar (side sauce)
• A pinch of salt (side sauce)
• Note: Bean sprouts and Thai basil would also be great in this!
• Spicy Hoisin Tofu Scramble
• 200 grams soft tofu
• 1/3 cup hoisin sauce
• 1 red chilli pepper, chopped & deseeded
• 1 tablespoon soy sauce
• 2-3 teaspoons sesame oil
• 2-3 scallions, chopped (for garnish)
• 2-3 cloves of garlic, roughly chopped or minced
• 2-3 tablespoons vegetable oil (for frying)
• 2 teaspoons cornstarch (for slurry)
• 2 teaspoons water (for slurry)
• salt to taste

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