Prepare the Nuoc Cham Sauce:

1. 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.
2. Mix well and let the sauce stand for 5 minutes to allow the flavors to meld.

Cook the Oyster Mushroom “Chicken”:

1. Shred the oyster mushrooms and season with oil and salt.
2. Air fry the mushrooms at 180°C (350°F) for about 15 minutes or until crispy.

Cook the Vegetable Gyozas:

1. Spray the vegetable gyozas with a little oil.
2. Air fry the gyozas at 180°C (350°F) for 10-15 minutes or until golden and crispy.
3. Allow them to cool.

Cook the Rice Noodles:

1. Cook the rice noodles according to the package instructions.
2. Drain and rinse under cold water to cool them down, then set aside.

Prepare the Vegetables:

1. Shred the carrot and salt it for 5 minutes to draw out moisture. Pat dry with paper towels.
2. Shred one spring onion.
3. Cut the cucumber in half lengthwise, remove the seeds, and slice into half-moons.
4. Tear up the fresh mint and coriander leaves.

Assemble the Salad:

1. In a large bowl, combine the cooled rice noodles, shredded carrot, spring onion, cucumber, fresh mint, and fresh coriander.
2. Add the crispy oyster mushroom “chicken” and cooled vegetable gyozas.
3. Pour the prepared Nuoc Cham sauce over the salad.
4. Sprinkle with crushed salted peanuts.

Toss and Serve:

1. Gently toss all the ingredients together until well combined.
2. Serve immediately and enjoy the refreshing and vibrant flavors of this Vietnamese-inspired salad.