If you've followed me on Instagram or watched my What I Ate in a Day vlogs, you’ve probably seen me throw together this vibrant, Vietnamese-style noodle bowl more times than I can count. It’s my go-to meal when I want something fresh, filling, and full of flavor, without spending hours in the kitchen.
This recipe looks fancy with its layers of herbs, crispy tofu, quick pickled veggies, and chili hoisin drizzle—but I promise it’s incredibly easy to pull together. In fact, it’s all about timing: while your tofu crisps up in the air fryer, you’re prepping everything else. The result? A stunning vegan noodle salad that’s healthy, hearty, and 100% crave-worthy.
why you’ll love this easy vegan noodle bowl
- Totally customizable with your fave herbs and toppings
- Fast & fuss-free: Everything’s ready in about 20 minutes
- Perfect for meal prep or weeknight dinners
- Fresh, zippy, crunchy, and satisfying
This bowl is inspired by my longtime love of Vietnamese bún chay—a classic noodle salad that’s light, fresh, and full of herbs. But this is my levelled-up interpretation: it’s got crispy air-fried tofu, a punchy hoisin chili drizzle, and all the vibrant toppings I can never get enough of. It keeps the spirit of bún chay alive while making it even more satisfying and easy to throw together at home.
If you want to get a massive Vietnamese bún chay in Toronto, check out my latest find, Pho 90. It's a bowl that's two times the size of my head!
hot tips
- Want to make this gluten-free? Use gluten-free hoisin sauce and tamari if you add soy sauce to the tofu.
- This bowl travels well for lunch! Just keep the sauce separate until ready to eat.
- Double the pickled veg—they’re great in sandwiches, wraps, or on top of rice bowls all week.
I recently made a variation of this noodle-bowl with saucey lemongrass tofu. Check out the recipe video here!
easy vietnamese-inspired noodle bowl
Ingredients
pickled carrots & cucumber
- 2 C ribboned cucumber
- 2 C ribboned carrots
- ½ C warm water
- ½ C white vinegar (or substitute rice vinegar or apple cider vinegar)
- 2 tablespoon granulated sugar
- 1 tablespoon sea salt
hoisin chili sauce
- 1 to 2 tablespoon vegan-friendly hoisin
- 2 whole limes, juiced
- 2 teaspoon chili crisp
bowl ingredients
- 1 (16 oz/455 g) brick medium-firm or firm tofu, cut into ½ inch cubes
- 4 oz /125 g vermicelli rice noodles (about half a bag)
- 2 teaspoon sesame oil
per 1 bowl
- about ¾ C cooked vermicelli
- about ½ C tofu cubes
- 2 C chopped romaine
- roughly chopped fresh cilantro, as much as you want (I like lots!)
- roughly chopped fresh mint, as much as you want (I like lots!)
- sushi ginger, as much as you want (I like lots!)
- roughly chopped salted and roasted peanuts
Instructions
- To make the pickled cucumber and carrot, combine warm water, vinegar, sugar, and sea salt in a container or bowl then add the ribboned vegetables and let this sit while the tofu and noodles cook. To make the ribboned carrot and cucumber I use a vegetable peeler.
- Air fry the tofu for about 10 to 15 minutes at 400°F tossing halfway through until evenly crispy and golden brown. Time may vary based on the model of air fryer you're using. Some fryers are very hot and can make tofu crispy in about 8 minutes, so keep your eye on it! If you want, add a light dash of soy sauce on the tofu cubes right out of the air fryer.
- Combine the ingredients for the hoisin chili sauce in a bowl or glass jar. You can also asjust the ingredients to taste. I prefer the sauce more acidic, but you might like it sweeter so add more hoisin or go even spicier!
- Meanwhile cook vermicelli as per directions. Drain and rinse. Immediately toss in sesame oil to prevent sticking. This helps with leftovers too!
Carla
Hey Lauren, I'm wondering if it is supposed to be a 1/4 cup of hoisin sauce instead of 1/4 tablespoon? That's what I'm going with. ; D
Lauren Toyota
OMG you know what's crazy? My notes from the original recipe say 1/4 TBSP, but that cannot be right. So it must be a typo and be 1 TBSP? Because I make it much more lime and spice then sweet. So that's what I believe it is. I think 1/4 C is too much, but I'm sure still would work and be good. I just like more acidity. UGH! Sorry. What a silly mistake.
Carla
I saw your reply after the fact. ; D I did use a 1/4 cup so it was more 'dressed' than 'drizzled'! But as I love hoisin sauce, it was really good. Do you have a video to get those beautiful ribbons? I tried the peeler and gave up and went with my spiralizer. It obviously doesn't affected the taste but I love the look of those wide ribbons to serve guests. Thanks!