Bún Xào Chay

Bún Xào Chay is a delightful vegan Vietnamese stir-fried noodle dish, packed with fresh vegetables and aromatic herbs. This vibrant bowl combines the flavors of rice noodles with a savory soy sauce and the crunch of vegetables, making for a nourishing and satisfying meal.

Ingredients

• Rice vermicelli noodles - 100 grams
• Firm tofu - 150 grams
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Green onion - 2 stalks, chopped
• Mushrooms (shiitake or button) - 100 grams, sliced
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Sesame oil - 1 teaspoon
• Fresh cilantro - a handful, chopped
• Lime - 1, cut into wedges
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the rice vermicelli noodles according to package instructions, then drain and set aside.
2. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
3. Heat vegetable oil in a pan over medium heat, add the tofu cubes, and sauté until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
4. In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
5. Add the sliced mushrooms, carrots, and bell peppers to the pan, cooking for about 5 minutes until they are tender but still crisp.
6. Return the browned tofu to the pan and drizzle with soy sauce and sesame oil. Stir everything together for another 2-3 minutes to combine the flavors.
7. Add cooked rice vermicelli noodles to the pan, tossing well to incorporate all ingredients. Season with salt and black pepper to taste.
8. Serve hot, garnished with chopped green onions and fresh cilantro. Add lime wedges on the side for squeezing over the dish.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• High in fiber from vegetables, aiding in digestion and promoting satiety.

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