Rice Noodle Salad

Delicious & healthy recipe for vegan rice noodle salad with a delicious more-ish peanut dressing & ready in just 10 minutes!

If you've been looking for a quick & easy dish to prep for your lunch, then you're in the right place! This vegan rice noodles is ready in just under 10 minutes and with the peanut dressing it's super delicious and honestly addictive, if I do say so myself.

In order for my lunch to be filling, I love using ingredients such as rice noodles. They always fill me up easily and keep me content until dinner time - though this dish is also totally suitable for a delicious dinner salad.

And if you like to stay on the hot side: simply replace the cucumber with courgette during the preparation process and you can easily re-heat this dish in your microwave at work.

This vegan rice noodle salad is:

• 100% vegan
• tasty & delicious
• quick and easy to prepare
• using simple ingredients
• naturally gluten free (make sure to use gluten free soy sauce!)
• perfect for your vegan lunchbox
• not requiring a microwave
• easily adaptable to be a hot dish (see notes below)

📖 Recipe Card

Vegan Rice Noodle Salad with Peanut Dressing

Romy

Simple, yet delicious recipe for vegan rice noodle salad with a scrumptious peanut dressing - super quick and easy to prepare. Beware: addictive! 😉

Print Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Lunchbox

Cuisine vegan

Servings 1 serving

Calories 419 kcal

Ingredients

  

• 50 g rice noodles
• ¼ cucumber
• 2 spring onions
• 30 g edamame beans

For the peanut dressing:

• 1 teaspoon smooth peanut butter
• ¼ teaspoon ginger powder
• ¼ teaspoon garlic powder
• ½ teaspoon apple cider vinegar
• 1 teaspoon tamari soy sauce
• a spritz of sriracha optional
• 3 teaspoon water

Instructions

 

• Cook the rice noodles according to packaging instructions. Rinse with cold water and drain.
• Wash and cut the quarter of a cucumber into bite size chunks.
• Chop up the 2 spring onions into small rings, removing the ends.
• Prepare the sauce by adding the peanut butter, ginger powder, garlic powder, apple cider vinegar, tamari soy sauce, sriracha and water to a small bowl. Using a fork or whisk gently stir until the peanut butter has broken down and combined into a smooth dressing with the rest of the ingredients.
• Combine everything in a large mixing bowl and either serve immediately or place in the fridge in an airtight container for up to 3 days.

Notes

• This recipe is naturally gluten free, just ensure to use a gluten free soy sauce.
• You can also eat this dish heated up, simply swap out the cucumber for courgette and gently steam it above your rice noodles during the preparation process.

Keyword peanut dressing, vegan lunchbox, vegan rice noodle salad