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!
This blog post contains a paid collaboration with Appletiser.
Ladies and Gentlemen, I’m happy to announce that I have made this Vietnamese Salad Noodle Bowl Recipe because… Spring is finally upon us!
And it was about time – don’t you think? Can’t believe how quickly the seasons have changed to be honest – one day we have snow and freezing temperatures and just about 4 weeks later London is blessed with 30C and sunshine. Seems like it went straight into summer!
London has finally gotten the memo though and adjusted back to spring – phew!
Whilst I like summer, spring will forever be my favourite season of the year – all the blossoms, the air filled with excitement, longer days and the first warm rays of sunshine – I can’t imagine anything better than this. Don’t you agree?
To welcome the month of May I am now back with another Appletiser #PerfectPairing recipe: Vietnamese Noodle Salad. (Can I get a whoop whoop!?)
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!)
What you need to make Vietnamese Salad Noodle Spring Bowl Recipe
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!
How to make Vietnamese Salad Noodle Spring Bowl Recipe
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.
This recipe is:
- 100% vegan
- crunchy
- easy to make gluten-free
- simply delicious
- easy to make
- zesty
- fresh & healthy
- egg-free
- dairy-free
- nutty
Vietnamese Salad Noodle Spring Bowl
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 4 serving 1x
- Category: Dinner
- Method: Counter top
- Cuisine: Vietnamese
- Diet: Vegan
Description
Made with peanuts, noodles, lime, carrots and courgette this fresh and light salad is perfect for Spring!
Ingredients
- A handful of rice vermicelli (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)
- 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, I left it out as I’m allergic to chilli)
- 5 Tbsp filtered water
Instructions
- 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.
- 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.
- Wash the coriander and place it in a bowl together with the soaked Vermicelli, courgette and carrot. Add the Edamame Beans.
- Combine all ingredients for the dressing in a blender and blend until smooth.
- 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.
- Drizzle the dressing on the top, add the crushed peanuts (optional) and you’re ready to go!
- 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: 251.9
- 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,
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
