Vietnamese Vegan Gyoza and ‘Chicken’ Noodle Salad with Nuoc Cham Sauce
Dive into the refreshing flavors of Vietnam with this Vietnamese Vegan cold gyoza and vegan chicken noodle salad. This dish features crispy oyster mushroom “chicken,” fresh vegetables, and a tangy Nuoc Cham sauce, perfect for a light yet satisfying meal. Vietnamese vegan recipes like this one bring the vibrant and diverse culinary traditions of Vietnam to your kitchen, allowing you to enjoy a plant-based diet without compromising on taste or authenticity.
Why Vietnamese Vegan Cuisine?
Vietnamese cuisine is renowned for its fresh ingredients, aromatic herbs, and unique flavor combinations. Adapting these traditional recipes into vegan versions not only makes them accessible to plant-based eaters but also highlights the natural health benefits of a diet rich in vegetables, herbs, and plant-based proteins. Vietnamese vegan dishes are typically light yet flavorful, making them perfect for anyone looking to enjoy a healthy, balanced meal.
The Versatility of Vietnamese Vegan Dishes
One of the many reasons to explore Vietnamese vegan cuisine is its versatility. You can mix and match ingredients based on what you have available or your personal preferences. This particular recipe for cold gyoza and vegan chicken noodle salad is a great example of how you can create a delicious, satisfying meal using simple, wholesome ingredients.
Whole Food Plant-Based (WFPB) Option
To make this recipe whole food plant-based (WFPB), you can omit the oil used for air frying the mushrooms and gyozas. Instead, you can bake them in the oven or air fryer without oil. Additionally, replace the soy sauce with low-sodium tamari to reduce the sodium content.
The Health Benefits of a WFPB Diet
Adopting a whole food plant-based diet has been associated with numerous health benefits, including improved heart health, better weight management, and a reduced risk of chronic diseases. According to Dr. Michael Greger, a renowned advocate for plant-based nutrition, a WFPB diet can significantly improve overall health and longevity. Similarly, Dr. T. Colin Campbell, author of “The China Study,” highlights the benefits of plant-based diets in reducing the risk of diseases like cancer and diabetes.
By incorporating more whole, plant-based foods into your diet, you can enjoy delicious meals like this Vietnamese vegan cold gyoza and vegan chicken noodle salad while also reaping the health benefits.
Ingredient Variations
Feel free to substitute any of the vegetables with what you have on hand. Bell peppers, snap peas, or radishes would also work well in this salad. For the protein, you can replace the oyster mushrooms with tempeh or tofu if preferred.
Enhancing the Flavor
To enhance the flavor of your Nuoc Cham sauce, you can add a clove of minced garlic or a teaspoon of ginger. For a bit more heat, increase the amount of bird’s eye chili or add a dash of chili flakes.
Vietnamese Vegan Gyoza and Chicken Noodle Salad with Nuoc Cham Sauce
Ingredients
For the Nuoc Cham Sauce:
- Juice of 2 limes
- 2 tbsp rice wine vinegar
- 1 bird’s eye red chili, diced
- 1 tsp white sugar
- 1 tsp soy sauce or vegan fish sauce
For the Salad:
- Rice noodles
- 1 carrot, shredded and salted for 5 minutes
- 1 spring onion, shredded
- 1 cucumber, seeds removed and cut into half-moons
- Fresh mint leaves
- Fresh coriander leaves
- Oyster mushroom “chicken”
- Crushed salted peanuts
- Vegetable gyozas
Instructions
Prepare the Nuoc Cham Sauce:
- In a small bowl, combine the juice of 2 limes, 2 tbsp rice wine vinegar, 1 diced bird’s eye red chili, 1 tsp white sugar, and 1 tsp soy sauce or vegan fish sauce.
- Mix well and let the sauce stand for 5 minutes to allow the flavors to meld.
Cook the Oyster Mushroom “Chicken”:
- Shred the oyster mushrooms and season with oil and salt.
- Air fry the mushrooms at 180°C (350°F) for about 15 minutes or until crispy.
Cook the Vegetable Gyozas:
- Spray the vegetable gyozas with a little oil.
- Air fry the gyozas at 180°C (350°F) for 10-15 minutes or until golden and crispy.
- Allow them to cool.
Cook the Rice Noodles:
- Cook the rice noodles according to the package instructions.
- Drain and rinse under cold water to cool them down, then set aside.
Prepare the Vegetables:
- Shred the carrot and salt it for 5 minutes to draw out moisture. Pat dry with paper towels.
- Shred one spring onion.
- Cut the cucumber in half lengthwise, remove the seeds, and slice into half-moons.
- Tear up the fresh mint and coriander leaves.
Assemble the Salad:
- In a large bowl, combine the cooled rice noodles, shredded carrot, spring onion, cucumber, fresh mint, and fresh coriander.
- Add the crispy oyster mushroom “chicken” and cooled vegetable gyozas.
- Pour the prepared Nuoc Cham sauce over the salad.
- Sprinkle with crushed salted peanuts.
Toss and Serve:
- Gently toss all the ingredients together until well combined.
- Serve immediately and enjoy the refreshing and vibrant flavors of this Vietnamese-inspired salad.
Nutrition
- Serving Size: 1-2
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Why This Recipe Is Perfect for Any Occasion
This Vietnamese-inspired cold gyoza and vegan chicken noodle salad is perfect for a variety of occasions. It’s light enough for a summer lunch but hearty enough to serve as a main dish for dinner. The bright, fresh flavors are sure to impress guests at a dinner party, while the simplicity of the ingredients and preparation makes it an ideal weeknight meal.
Health Benefits
Vietnamese vegan dishes like this one are not only delicious but also packed with nutrients. The combination of fresh vegetables, herbs, and plant-based proteins provides a balanced meal rich in vitamins, minerals, and antioxidants. The rice noodles offer a gluten-free carbohydrate source, making this dish suitable for those with gluten sensitivities.
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