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Vietnamese Salad Noodle

Vietnamese Salad Noodle Spring Bowl

  • Author: Romy
  • Prep Time: 20
  • Total Time: 20
  • Yield: 4 serving 1x
  • Category: Recipes
  • Method: Mains



  • 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 over night)
  • 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
  • Pinch of pepper
  • 1/2 tsp Sriracha (optional, I left it out as I’m allergic to chilli)
  • 5 Tbsp filtered water

Vietnamese Salad Noodle


  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 thing 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!


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!


  • Serving Size: 4 serving
  • 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,

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