Vegan rice noodles salad

Asian rice noodle salad

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A light, aromatic Asian salad with vermicelli rice noodles, vegetables and peanuts. Seasoned to taste with fresh herbs, soy sauce and fish sauce and served with crunchy peanuts. This salad can be served as an appetizer or as a main course. It is low in calories and quick to prepare. In the basic version of this salad you will not find meat, cheese or fish. However, in different versions, you can add tofu cheese, fried chicken meat, grilled salmon or fried beef. The version below is perfect for lunch or afternoon tea.

The choice of vegetables and herbs with which you can prepare an Asian salad is quite large. When it comes to herbs, I personally really like the combination of fresh mint and coriander. Other herbs such as basil will also work well here. In terms of vegetables, it is similar, you can opt for head cabbage, salad cucumber, peppers, red cabbage, carrot, radish. The choice is large, it all depends on what vegetables you like to eat in this type of salad. I do not add salt or pepper to this salad because soy sauce, fish sauce and salted peanuts are enough. I recommend the following recipe for an Asian salad with rice noodles and I wish you a tasty meal.

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Vegan rice noodles salad
Salad with rice noodles

Ingredients for Asian rice noodle salad.

  • 1 big Jalapeno pepper
  • 100 g vermicelli noodles
  • 50 g carrot
  • juice of 1 lime
  • a small bunch of coriander
  • a small bunch of mint
  • 50 g mung bean sprouts
  • 2 tablespoons light soy sauce
  • 1 big clove of garlic
  • 1 tablespoon of fish sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of maple syrup
  • 2 green onions
  • 1/2 teaspoon of oil
  • 100 g red cabbage
  • 80 g salted and roasted peanuts
Vegan rice noodle salad
Rice noodle salad

How to make Asian rice noodle salad.

Place the rice noodles in a large bowl, pour boiling water over them and set it aside for 3 minutes. After that, transfer it into a colander, rinse with cold water, let it stand for a while, then mix with 1/2 teaspoon of oil.

Cut red cabbage with a knife or chop it on a shredder, while carrots and green onions cut into sticks. Cut the jalapeno pepper into rings or cubes, coarsely chop or tear the mint and coriander in your hands.

Mix the mashed garlic, lime juice, soy sauce, fish sauce, sesame oil and maple syrup in a cup.

Combine the noodles with carrots, red cabbage, mung bean sprouts, herbs, peppers and green onions in a big bowl. Pour the sauce from the cup and sprinkle with peanuts. Serve cold.

Vegan rice noddle salad
Rice noodle salad

Good to know when making Asian rice noodle salad.

Vermicelli rice noodles work best in this salad. However, they can be replaced with any type of rice noodles.

Jalapeno pepper can be replaced with chili pepper.

I usually buy the peanuts I add to this salad already roasted. However, if you buy peanuts that are not roasted, roast them before adding them to the salad. Just put them in a pan and roast them on a very low heat for less than 10 minutes.

Do you like dishes with rice noodles? If so, try our recipe for Sweet potato salad.

Vegan rice noodle salad
Rice noodle salad
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Asian rice noodle salad
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