Vegan Vietnamese Vermicelli

Well, the time has come. After trying out some suck factor 11 recipes, I had to go on my own here to create a great noodle bowl. Missed ’em, love ’em, now you can love them again too. This should be a dish completely full of flavour and flair.


One pack vermicelli or angel hair noodles or any type of Asian noodle you enjoy – gluten free too!

One cup vegetable soup broth
Half yellow onion
Half yellow pepper
1 large carrot diced
Handful of snap peas sliced thinly
Handful of pea shoots diced
Two handfuls green leaf lettuce
2 green onions chopped

One celery rib sliced thinly with knife or mandolin
1/2 cup crushed cashews
1 teaspoon soy sauce 
1 tablespoon oil of your choice for cooking. I recommend coconut or grapeseed.
5 fresh basil leaves
5 fresh mint leaves
Fresh cilantro to top


Thinly slice all veggies and herbs, mix and set to side.

Place lettuce leaves at bottom of medium-sized bowls.

Place cashews in small dish and coat with soy sauce, toss often to thoroughly soak and coat.

On stovetop put tablespoon of oil in pan and heat to medium-high. Add diced onion and cook on high for 5-7 minutes. Once browning begins, turn down to low and cook for at least another 15 minutes or until onion bits become crunchy. Once they are brown as heck and crunchy, set aside or place in pinch bowl for garnishing later.

Bring veggie soup stock to a boil and add noodles. Boil until softened, strain and cut in half to make for easier eating.

Place noodles on lettuce, layer veggie / herb mix, then cashews, then onion bits then cilantro.

Top with FAUX FISH SAUCE & serve hot.

Serves 2 medium/large helpings.