Vermicelli Noodle Bowl
By Timothy Pakron · mississippivegan.com
50 minServes 4
A vibrant Vietnamese-style noodle salad with marinated soy curls, fresh herbs, and bright lime dressing.
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| prepBring a large pot of salted water to boil for noodles | ||||||
| 227 g soy curls | Soak soy curls 20 min in water | Drain & squeeze soy curls dry | Stir in soy curls, then aromatics | Sauté soy curls 10–12 min, flip once | Mix in soy curls, taste & adjust seasoning | Serve with vegetables, peanuts & lime |
| 120 ml olive oil or sunflower oil (for the marinade) | Whisk oil, yeast, spices & vinegar | |||||
| 15 g nutritional yeast | ||||||
| 1 tablespoon garlic powder | ||||||
| 1 tablespoon onion powder | ||||||
| 1 tablespoon no-chicken bouillon base | ||||||
| 2 tablespoons rice vinegar | ||||||
| 1 tablespoon tamari (for the marinade) | ||||||
| ½ teaspoon freshly cracked black pepper | ||||||
| 1 very large shallot / 145 g, minced | ||||||
| 2 heaping tablespoons ginger / 1 small knob / 20 g, minced | ||||||
| 1 tablespoon lemongrass, minced | ||||||
| 1 fat garlic clove, minced | ||||||
| 2 tablespoons mirin | ||||||
| 1 teaspoon toasted sesame seed oil | ||||||
| 1 small hot chili, minced (optional) | ||||||
| Zest of 1 lime | Whisk lime zest, juice, agave & tamari | Toss noodles with dressing, basil & mint | ||||
| Juice of 2 limes | ||||||
| 2 tablespoons agave syrup | ||||||
| 1 tablespoon tamari (for the dressing) | ||||||
| 1–2 small hot chilies, minced (optional) | ||||||
| 8–300 g vermicelli noodles | Cook vermicelli per package, drain & rinse | |||||
| 1 heaping cup / 20 g Thai basil, roughly chopped or torn | ||||||
| 1 heaping cup / 20 g mint, roughly chopped or torn | ||||||
| 1 bunch cilantro, roughly chopped (optional) | ||||||
| 100 g crispy onions or shallots (to garnish) | ||||||
| 150 g peanuts, roasted & salted, roughly chopped | ||||||
| 1 lime wedge (to serve) | ||||||
| 2 medium carrots, julienned | ||||||
| 1 medium cucumber, julienned | ||||||
| 1 pint / 300 g cherry tomatoes, halved | ||||||
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