Bun Vermicelli Noodles Vegetarian Recipe Made Easy

If you’ve ever craved a fresh, vibrant, and wholesome meal that’s bursting with flavors and textures, then this bun vermicelli noodles vegetarian recipe is exactly what you need. Inspired by the classic Vietnamese bun dishes, this recipe showcases delicate rice vermicelli noodles paired with a colorful medley of fresh vegetables, aromatic herbs, and a tangy, savory dressing that brings everything together in perfect harmony.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals into your rotation, this dish is satisfying, nutritious, and wonderfully versatile.

What makes it even better? It’s quick to prepare, making it a fantastic option for busy weeknights or a light weekend lunch.

Plus, the recipe is fully customizable—you can easily swap in your favorite veggies or add some crispy tofu for extra protein. Let’s dive into how to make this delicious, healthy, and refreshing bun vermicelli noodle bowl that’s sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This bun vermicelli noodle bowl offers a perfect balance of taste, nutrition, and convenience. Here’s why it stands out:

• Fresh and Flavorful: Crisp veggies and fresh herbs combine with a zesty dressing for a refreshing meal.
• Vegetarian and Nutritious: Loaded with fiber, vitamins, and plant-based protein, it’s a wholesome choice for everyone.
• Versatile and Easy to Customize: Use what you have on hand or add your favorite veggies and proteins.
• Quick to Prepare: Ready in under 30 minutes, perfect for busy days.
• Perfect for Meal Prep: Noodles and veggies can be prepped ahead, then assembled when ready to eat.

Ingredients

• 200g rice vermicelli noodles
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup bean sprouts
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 200g firm tofu, pressed and cubed (optional for added protein)
• 2 cloves garlic, minced
• 1 small red chili, finely chopped (optional)
• For the dressing:
• 3 tbsp soy sauce or tamari (for gluten-free)
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or agave nectar
• 1 tbsp toasted sesame oil

Equipment

• Large pot for boiling noodles
• Strainer or colander
• Mixing bowls
• Frying pan or skillet (if using tofu)
• Chopping board and sharp knife
• Measuring spoons and cups
• Serving bowls or plates

Instructions

1. Cook the vermicelli noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions (usually 3-5 minutes) until tender but still slightly firm.
2. Drain and rinse: Drain the noodles in a colander and rinse under cold water to stop the cooking process and prevent them from sticking together. Set aside to drain well.
3. Prepare the tofu (optional): While noodles cook, heat a tablespoon of oil in a skillet over medium heat. Add cubed tofu and cook until golden and crisp on all sides, about 6-8 minutes. Remove from heat and set aside.
4. Chop the vegetables and herbs: Shred the carrots, thinly slice cucumber and red bell pepper, chop the mint and cilantro, and finely mince the garlic and chili.
5. Mix the dressing: In a small bowl, whisk together soy sauce, lime juice, rice vinegar, maple syrup, and toasted sesame oil until well combined.
6. Toss the bowl: In a large mixing bowl, combine the drained noodles, shredded carrots, cucumber, red bell pepper, bean sprouts, and herbs. Pour the dressing over the top and toss gently to coat everything evenly.
7. Assemble and garnish: Divide the dressed noodles into serving bowls. Top with crispy tofu cubes (if using), chopped peanuts, and extra herbs if desired.
8. Serve immediately: Enjoy this fresh and vibrant vermicelli noodle bowl right away for the best texture and flavor.

Tips & Variations

“For an extra burst of flavor, try adding pickled vegetables like daikon or carrots. You can also swap tofu for tempeh or chickpeas for variety.”

• Make it gluten-free: Use tamari instead of soy sauce.
• Add crunch: Toss in crushed fried shallots or crispy garlic chips.
• Boost protein: Include edamame beans or grilled tempeh slices.
• Swap herbs: Try fresh basil or Thai basil for a slightly different herbal note.
• Make it spicy: Add more fresh chili or a dash of chili oil to the dressing.
• Meal prep tip: Keep noodles and dressing separate until ready to serve to avoid sogginess.

Nutrition Facts

Serving Suggestions

This bun vermicelli noodle bowl pairs wonderfully with a variety of sides and drinks. For a light meal, serve with simple steamed edamame or a crisp green salad.

If you’re feeling indulgent, add a side of crispy spring rolls or fresh summer rolls for a delightful contrast in textures.

To complement the bright, tangy flavors, a chilled jasmine tea or a refreshing cucumber mint lemonade works beautifully. For more Asian-inspired vegetarian dishes to accompany your meal, check out our Lemon Ricotta Pasta With Arugula Recipe or explore some delicious Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

This bun vermicelli noodles vegetarian recipe is a fantastic way to enjoy the vibrant flavors and fresh textures of Vietnamese cuisine, all while sticking to a wholesome, plant-based diet. It’s quick to prepare, easy to customize, and packed with nutrients, making it perfect for any day of the week.

Whether you’re cooking for yourself, family, or friends, this noodle bowl is sure to impress with its delightful balance of savory, tangy, and fresh notes.

Don’t forget to experiment with your favorite vegetables and herbs, and feel free to add your own twist. If you’re interested in exploring more recipes with a similar fresh and flavorful vibe, try out our Low Fodmap Appetizer Recipes or the tangy zest of our Maple Bourbon Pickles Recipe.

Happy cooking!

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