Description
This vibrant Banh Mi Rice Noodle Bowl combines tender rice noodles, crispy air fryer tofu, and an array of fresh, crunchy vegetables topped with a zesty nuoc cham dressing and spicy sriracha mayo. Perfect for a quick, flavorful meal that is both vegan and bursting with traditional Vietnamese-inspired flavors.
Ingredients
Noodles and Protein
- 8 ounces rice noodles (225g)
- 1 batch air fryer tofu (prepared separately)
Vegetables and Herbs
- 1 cup thinly sliced purple cabbage (70g)
- 1 cup cucumber slices (120g)
- ½ cup pickled radishes and carrots (85g)
- 1 jalapeño (thinly sliced)
- ½ cup fresh cilantro leaves (15g)
Nuoc Cham Sauce
- 3 tablespoons lime juice (45mL)
- 2 tablespoons rice vinegar (30mL)
- 1 tablespoon maple syrup (15mL)
- 1 clove garlic (minced)
- 2 tablespoons tamari (30mL)
- ¼ teaspoon chili flakes (0.5g)
Sriracha Mayo
- ¼ cup vegan mayonnaise (60g)
- 1-2 teaspoons sriracha (5–10mL, adjust to spice preference)
To Serve
- 1 lime (cut into wedges)
Instructions
- Cook the Rice Noodles: Bring a pot of water to a boil. Cook the rice noodles according to package instructions, usually 4–6 minutes until tender but firm. Drain the noodles and rinse thoroughly under cold water to stop the cooking process and prevent sticking. Set aside.
- Prepare Vegetables and Herbs: While the noodles cook, thinly slice purple cabbage, cucumber, jalapeño, and radishes if they are not already pickled. Wash and dry the cilantro leaves thoroughly.
- Make Nuoc Cham Sauce: In a small bowl, whisk together lime juice, rice vinegar, maple syrup, minced garlic, chili flakes, and tamari. Add a splash of water if you prefer a lighter flavor. Adjust ingredients to taste.
- Prepare Sriracha Mayo: In another small bowl, combine vegan mayonnaise with sriracha, stirring well. Adjust the amount of sriracha for your preferred spice level.
- Assemble Noodle Bowls: Divide the cooked noodles evenly among four bowls. Toss the noodles lightly with one tablespoon of Nuoc Cham sauce to coat. Top each bowl with air fryer tofu, purple cabbage, cucumber slices, pickled radish and carrot, jalapeño slices, and fresh cilantro leaves.
- Finish and Serve: Drizzle a generous amount of sriracha mayo over each bowl. Serve with a lime wedge on the side and additional Nuoc Cham sauce for extra flavor as desired.
Notes
- The tofu should be prepared separately in an air fryer until crispy for best texture.
- If you prefer less heat, omit or reduce the jalapeño and chili flakes.
- You can substitute tamari with soy sauce if gluten is not a concern.
- Pickled radishes and carrots can be store-bought or homemade for authenticity.
- Adjust the sriracha in the mayo to suit your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Vietnamese
