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    Home » Exclusive Recipes

    Vegan Vietnamese-Style Spring Noodle Salad

    by romylondonuk | Leave a Comment

    Jump to Recipe·Print Recipe

    Vegan Vietnamese Inspired Salad Noodle Spring Bowl Recipe - made with peanuts, noodles, lime, carrots and courgette this fresh and light salad is perfect for Spring! 

    Vietnamese Salad Noodle
    Vietnamese Salad Noodle

    This month I have also been inspired by the wonderful weather changes and finally wanted to get sunshine back on the plate with a refreshing dish - and this is how the idea for this Rice Noodle Salad came up! And it’s super quick & easy to create!

    The dressing for this has actually been inspired by my all-time favourite dish: Peanut Noodles! With just a few little changes I have turned the sauce into a salad dressing - and feel free to also top it all off with some crushed peanuts (I didn’t have any to hand I’m afraid!)

    Ingredients

    • Vermicelli rice noodles (they are very light, so it’s difficult to estimate how many grams I’ve used - simply adjust the amount to your level of hunger)
    • Edamame Beans (I used frozen ones that I defrosted in the fridge overnight)
    • Carrots, spiralized
    • Coriander
    • Courgette
    • Lime

    For the topping:

    • Sprouts
    • Sesame seeds
    • Black Sesame seeds
    • Crushed peanuts (optional)

    For the dressing:

    • Sugar-free Peanut Butter
    • Lime
    • Soy sauce
    • Apple Cider Vinegar (or Rice Vinegar)
    • Pepper
    • Sriracha (optional, I left it out as I’m allergic to chilli)
    • Filtered water

    Equipment

    • Blender
    • Spiralizer - but don't worry if you don't have one! 

    Vietnamese Salad Noodle

    Instructions

    Preparing your salad recipe

    Firstly, soak your Rice Vermicelli in a bowl of hot water and put them aside until they're nice and soft.

    While you're waiting, spiralize your carrots and courgette. If you don't have a spiralizer then don't worry, you can cut them into very thin strips instead - or use a potato peeler to shave them. 

    Now, give your coriander a wash and soak it in the bowl alongside your soaked vermicelli, courgette and carrot and then add your edamame beans. 

    How to make your salad dressing

    Once that's done, get all of your ingredients for the dressing in a blender and mix it together until it's smooth. 

    Putting everything together

    Now we're nearly done, simply add your toppings to the salad and half a lime to the edge of your bowl.

    Extra Tip: I'd definitely recommend you squeeze lime all over the salad just before you take that first bite. 

    Next, drizzle your dressing over the salad and add some crushed peanuts for a little extra crunch. 

    And finally, enjoy with a nice cold glass of Appletiser.

    Vietnamese Salad Noodle

    This recipe is:

    • 100% vegan
    • crunchy
    • easy to make gluten-free
    • simply delicious
    • easy to make
    • zesty
    • fresh & healthy
    • egg-free
    • dairy-free
    • nutty 
    Print
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    Vietnamese Salad Noodle

    Vietnamese Salad Noodle Spring Bowl

    • Author: Romy
    • Prep Time: 20
    • Total Time: 20 minutes
    • Yield: 4 serving 1x
    • Category: Dinner
    • Method: Raw
    • Cuisine: Vietnamese
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Made with peanuts, noodles, lime, carrots and courgette this fresh and light salad is perfect for Spring!


    Ingredients

    Scale
    • A handful of rice vermicelli
    • 3 Tbsp Edamame Beans (I used frozen ones that I defrosted in the fridge overnight)
    • 2 carrots, spiralized
    • A handful of coriander
    • 1/2 courgette
    • 1/2 lime

    For the topping:

    • Sprouts
    • Sesame seeds
    • Black Sesame seeds
    • Crushed peanuts (optional)

    For the dressing:

    • 3 Tbsp Sugar-free Peanut Butter
    • 1/2 lime
    • 1 tsp soy sauce
    • 1 tsp Apple Cider Vinegar (or Rice Vinegar)
    • Pinch of pepper
    • 1/2 tsp Sriracha (optional)
    • 5 Tbsp filtered water

    Instructions

    1. Start by placing the Rice Vermicelli into a bowl and add hot water until the noodles are completely covered. Set aside and leave to soak until the noodles are softened.
    2. In the meantime spiralize the carrots and the courgette. Don’t worry if you don’t have a spiralizer at home - you can alternatively cut them into very thin strips or shave them into thin layers using a potato peeler.
    3. Wash the coriander and place it in a bowl together with the soaked Vermicelli, courgette and carrot. Add the Edamame Beans.
    4. Combine all ingredients for the dressing in a blender and blend until smooth.
    5. Add your toppings to the salad and add 1/2 lime to the corner of the bowl - it’s great to drizzling the lime juice all over right before taking the first bite.
    6. Drizzle the dressing on the top, add the crushed peanuts (optional) and you’re ready to go!
    7. Enjoy with a cold, fresh Appletiser on the side!

    Notes

    For presentation reasons you can place all ingredients in the bowl next to each other - and when about to eat Vietnamese Salad Noodle, you simply use a pair of chopsticks to combine everything.

    You can of course combine everything upfront - that’s totally up to you!


    Nutrition

    • Serving Size: 4 serving
    • Calories: 252
    • Sodium: 534mg
    • Fat: 11.1g
    • Saturated Fat: 1.6g
    • Carbohydrates: 28.7g
    • Fiber: 4.7g
    • Protein: 9.3g

    Keywords: Vietnamese Salad Noodle, Vietnamese Salad Noodle Bowl,

    Did you make this recipe?

    Tag @romylondonuk on Instagram and hashtag it #romylondonuk

    If you liked this recipe then I'm sure you'll love these: 

    • Simple Sesame Noodles (Vegan + High Protein)
    • Simple Vegan Summer Rolls (with Oumph!)
    • Vegan Peanut Noodles (My Favourite Recipe)
    • Sticky BBQ Tofu

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