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Dish photo for Vietnamese Bún Chay Noodle Salad With Walnut Miso & Mushrooms, Pickled Mooli & Carrot & Fresh Herbs
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Vietnamese Bún Chay Noodle Salad With Walnut Miso & Mushrooms, Pickled Mooli & Carrot & Fresh Herbs

Total time20 min
Active time10 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (2 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Marinate and cook mushrooms, tofu, and walnuts15m
  2. 2Assemble noodle salad5m
20m total • 2/7 critical
0 min
5 min
10 min
15 min
20 min

Pickle carrot and mooli

Prep • 10 min • Start 0m • 5m slack

Prep

Toast peanuts

Cooking • 5 min • Start 0m • 10m slack

Cooking

⚡Critical stepMarinate and cook mushrooms, tofu, and walnuts

Cooking • 15 min • Start 0m

Cooking

Prepare lime dressing

Prep • 5 min • Start 0m • 10m slack

Prep

Cook vermicelli noodles

Cooking • 8 min • Start 0m • 7m slack

Cooking

Prep mint and coriander

Prep • 3 min • Start 0m • 12m slack

Prep

⚡Critical stepAssemble noodle salad

Finishing • 5 min • Start 15m

Finishing

Nutrition Information

Calories602 kcal
Protein25.1g
Fat21.1g
Carbs78.6g
Fibre10.3g
Salt1.5g

Step-by-Step Instructions

  1. Pickle carrot and mooli

    10 min

    pickled carrot and mooli

    Equipment: bowl

  2. Toast peanuts

    5 min

    toasted peanuts

    Equipment: pan

  3. Marinate and cook mushrooms, tofu, and walnuts

    15 min

    crispy miso marinated mushrooms and walnuts

    Equipment: bowl, pan

  4. Prepare lime dressing

    5 min

    zingy lime dressing

    Equipment: bowl

  5. Cook vermicelli noodles

    8 min

    Vermicelli noodles

    Equipment: pot

  6. Prep mint and coriander

    3 min

    mint and coriander

    Equipment: knife, cutting board

  7. Assemble noodle salad

    5 min

    Vietnamese vermicelli noodle salad with crispy miso marinated mushrooms and walnuts, tart pickled carrot and mooli and toasted peanuts. Freshened up with mint and coriander, and a zingy lime dressing.

    Equipment: serving bowl