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Vegan banh mi bowl with chopsticks tangled in noodles.

Banh Mi Rice Noodle Bowl

Print Recipe
This vegan Banh Mi Bowl recipe pairs chewy rice noodles with crispy tofu, fresh veggies, and creamy sriracha mayo. Perfect for meal prep!
Course Dinner, Lunch, Main Course
Cuisine Asian
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 bowls
Calories 341
Author Jessica Hylton

Ingredients

For the Bowl Assembly:

  • 8 ounces rice noodles 225g
  • 1 batch air fryer tofu
  • 1 cup thinly sliced purple cabbage 70g
  • 1 cup cucumber slices 120g
  • ½ cup pickled radishes and carrots 85g
  • 1 jalapeño thinly sliced
  • ½ cup fresh cilantro leaves 15g
  • 1 lime cut into wedges

Vegan Nuoc Cham Sauce

  • 3 tablespoons lime juice 45mL
  • 2 tablespoons rice vinegar 30mL
  • 1 tablespoon maple syrup 15mL
  • 1 clove garlic minced
  • 2 tablespoons tamari 30mL
  • ¼ teaspoon chilli flakes 0.5g

Sriracha Mayo:

  • ¼ cup vegan mayonnaise 60g
  • 1-2 teaspoons sriracha adjust to spice preference – 5–10mL

Instructions

  • Bring a pot of water to a boil. Cook rice noodles according to package instructions (usually 4–6 minutes), then drain and rinse under cold water. Set aside.
  • While noodles are cooking, thinly slice the purple cabbage, cucumber, jalapeño, and radishes if not already pickled. Wash and dry the cilantro leaves.
  • In a small bowl, whisk together the lime juice, rice vinegar, maple syrup, minced garlic, chilli flakes and tamari for the nuoc cham sauce. Add a splash of water if you want a lighter flavor.
  • In another small bowl, stir together vegan mayo and sriracha. Adjust to taste.
  • Divide the noodles evenly between 4 bowls.Toss the cooked noodles in a tablespoon of the Nuoc Cham Sauce. Top with air fryer tofu, purple cabbage, cucumbers, pickled radish and carrot, jalapeño slices, and fresh cilantro.
  • Finish with a generous drizzle of sriracha mayo. Serve with a lime wedge on the side and additional Nuoc Cham sauce.

Notes

To store: These banh mi bowls will last in the fridge for up to 3 days. If you’d like, you can heat the noodles and tofu before serving, but I usually just eat them cold!

Nutrition

Calories: 341kcal | Carbohydrates: 58g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 729mg | Potassium: 237mg | Fiber: 3g | Sugar: 5g | Vitamin A: 499IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 1mg