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

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil a kettle, place the vermicelli noodles into a bowl and cover with boiling water. Leave for 4-5 minutes, then drain the noodles and set aside. We recommend rinsing the noodles and serving cold, but you could enjoy them warm if you prefer!

STEP 2

Place a frying pan over a high heat and toast the peanuts for around 2 minutes or until golden. Remove from the pan, then roughly crush or chop.

STEP 3

Place the same frying pan back over a medium-high heat and a drizzle of oil. Once the pan is hot, fry the walnut miso mushrooms for 4-5 minutes or until brown and crispy. The mince is already seasoned but you can add extra salt or a splash of soy to taste if you prefer.

STEP 4

Pick the coriander and mint leaves.

STEP 5

Divide everything between serving bowls, drizzle generously with the dressing and enjoy!