Vegan Vietnamese Bún Chay | Noodle Salad with Tofu and Herbs - Good Eatings

Ingredients

• 0,25 cup rice vinegar
• 1 lime, juice only
• 3-4 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sriracha, optional
• 2 gem lettuce
• 0,5 cucumber
• 2 medium sized carrots
• 12 medium sized radishes
• 2 cups bean sprouts
• A large handful fresh coriander
• A large handful fresh mint
• A large handful fresh basil
• 300 g rice vermicelli noodles
• 240 g smoked tofu
• 1 tbsp rapeseed oil
• A handful of salted peanuts, lightly crushed