Vegan Vermicelli Noodle Bowl (Bún Thịt Nướng)

Ingredients

• Noodles
• 200 grams flat rice vermicelli noodles (feel free to use any other shape)
  
• ¹/₂ large cucumber, julienned
  
• ¹/₂ large carrot, peeled & julienned
  
• ¹/₄ red onion, sliced
  
• 2-3 radishes, sliced
  
• 3-4 sprigs parsley or cilantro
  
• 3 tablespoons rice wine vinegar (for cucumber & carrot slaw)
  
• 1 tablespoon granulated sugar (for cucumber & carrot slaw)
  
• salt and pepper to taste (for cucumber & carrot slaw)
  
• 1-2 tablespoons rice wine vinegar (side sauce)
  
• ¹/₂ red chilli pepper, chopped & deseeded (side sauce)
  
• ¹/₂ tablespoon granulated sugar (side sauce)
  
• A pinch of salt (side sauce)
  
• Note: Bean sprouts and Thai basil would also be great in this!
  

• Spicy Hoisin Tofu Scramble
• 200 grams soft tofu
  
• ¹/₃ cup hoisin sauce
  
• 1 red chilli pepper, chopped & deseeded
  
• 1 tablespoon soy sauce
  
• 2-3 teaspoons sesame oil
  
• 2-3 scallions, chopped (for garnish)
  
• 2-3 cloves of garlic, roughly chopped or minced
  
• 2-3 tablespoons vegetable oil (for frying)
  
• 2 teaspoons cornstarch (for slurry)
  
• 2 teaspoons water (for slurry)
  
• salt to taste