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This light and refreshing vermicelli noodle salad is packed with slivered veggies in a tangy Vietnamese rice vinegar dressing.
Fill a medium-large pot halfway with water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.
Cut folded beancurd lengthwise into noodles. Set aside.
Cut seasoned bean curd into thin slices. Set aside.
Thinly slice pepper, carrot, daikon, cucumber and snap peas.
Once water is boiling, add vermicelli noodles and cook for 5 minutes.
As vermicelli noodles finish cooking, add plain bean curd noodles to the boiling water and cook for 15 seconds.
Remove vermicelli and bean curd noodles from the stove and strain.
Return strained noodles to the pot or a large bowl. Pour Vegano Vietnamese Sauce on noodles, mix well and set aside.
Fry seasoned bean curd slices with 1 tbsp of vegetable/olive oil on each side for 3 minutes or until crispy.
Remove seeds and cut chilli pepper into small slices.
In a medium bowl, add vermicelli noodles, spring greens, pepper, carrot, daikon, cucumber and snap peas. Top with fried seasoned bean curd slices, thai basil, and chili pepper to taste.