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    Home Β» Recipes Β» Rice Noodle Salad with Peanut Dressing

    Rice Noodle Salad with Peanut Dressing

    Oct 31, 2022 by The Pesky Vegan | 2 Comments

    68 shares
    Jump to Recipe >
    Vegan Rice Noodle Salad Pin

    If you're looking for a delicious cold rice noodle salad recipe, you've certainly come to the right place. Featuring crunchy vegetables and a flavour-packed peanut dressing, it's a wonderful dish that's both vegan and gluten-free.

    Vermicelli Rice Noodle Salad with Peanut Dressing in Bowl.

    By using thin vermicelli noodles, you'll have a very quick cooking time and provide lots of surface area for the dressing to cling to. I've kept things fairly simple with carrot, cucumber, and spring onion, but you could include any veg you like.

    For similar Asian-inspired recipes, check out this delicious chickpea stir-fry and these vegan rice paper rolls.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Vegan Rice Noodle Salad with Chopsticks

    Jump to:

    • What is it? 🌾
    • Nutrition 🌱
    • Cold noodles 🍜
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    What is rice noodle salad?

    Rice noodle salad is a cold dish commonly found in Vietnam and other parts of Southeast Asia. Centred around vermicelli rice noodles, it often includes crunchy vegetables and a light dressing with ingredients such as garlic, chilli, sugar, lime juice, and fish sauce.

    In this vegan recipe, I've gone for a heartier dressing with plenty of peanut butter for additional flavour, texture, and nutrients.

    Gluten-Free Vermicelli Salad with Carrot and Cucumber

    Is this salad healthy?

    While there's a little oil and refined sugar in this recipe, on the whole it's a light and healthy option for a side dish. In one serving, you'll find:

    • Calories: 241 kcal
    • Vitamin A: 3500 IU (70% of RDA)
    • Vitamin C: 10 mg (12% of RDA)
    • Protein: 5 grams (10% of RDA)

    Can you eat rice noodles cold?

    You can certainly enjoy rice noodles cold once they've been cooked or softened in boiling water. Once cool, it's recommended to store in the fridge as soon as possible in an airtight container and consume within three days.

    You should avoid leaving rice noodles out at room temperature and, if heating the noodles, don't do this more than once after cooking.

    Dry Vermicelli Rice Noodle Nests

    What you'll need

    The ingredients in this recipe include:

    • Vermicelli rice noodles (the really thin variety)
    • Crunchy veg in the form of cucumber and carrot
    • Peanut butter for the base of the dressing
    • Fresh lime to bring all the flavours to life
    List of Ingredients to Make Rice Noodle Salad

    How to make rice noodle salad

    Prepare all of the dressing ingredients and add these to a jug or bowl.

    Peanut Dressing Ingredients in Jug Before Mixing

    Mix thoroughly to combine and set aside.

    Mixed Peanut Lime Sesame Dressing in Jug

    Prepare the carrot, cucumber, and spring onions and add these to a large mixing bowl.

    Chopped Carrot, Cucumber, and Spring Onions in Large Bowl

    Cook the rice noodles according to package instructions. For thin vermicelli rice noodles, these simply need to be soaked in hot water for 3-5 minutes or until tender.

    Once tender, drain the noodles in a colander and rinse under cold water. To help prevent them from sticking, you can toss them in a little sesame oil.

    Drained Rice Noodles in Colander

    Add the noodles to the bowl with the vegetables. Pour over half of the dressing and mix well, then add the other half and mix again.

    I like to use a spoon and fork to help drag the noodles through the mix and combine everything.

    Vermicelli Noodle Salad Ingredients in Bowl Before Mixing

    Adjust the flavours to taste, adding any extra tamari (or soy sauce if not GF), sesame oil, or lime juice, and serve.

    Rice Noodles Mixed with Veg and Dressing

    Serving suggestions

    Serve the salad with chopped coriander, sliced spring onions, red chilli, and crushed peanuts.

    This makes for a great light meal on its own, or as a delicious side along with mains such as grilled teriyaki tofu, teriyaki aubergine, or grilled king oyster mushrooms.

    Vegan Rice Noodle Salad with Selected Ingredients

    Recipe FAQ

    Which rice noodles are best?

    You'll want to use rice vermicelli noodles, which are the very thin ones. These are quick to prepare and usually just need to soak in hot water for a few minutes or until soft (but always check your package cooking instructions).

    Is this recipe gluten-free?

    To ensure this recipe is gluten-free, use rice noodles and tamari (or a GF soy sauce that is certified as such).

    How long will this keep in the fridge?

    Keep the rice noodle salad cold in the fridge and store for up to three days.

    Can I freeze it?

    You can freeze this for up to three months. Defrost and heat thoroughly before consuming (meaning it won't be the cold rice noodle salad you originally made).

    Variations and tips for rice noodle salad

    • Veg: Carrot and cucumber are popular options in Asian dishes (see this cucumber stir-fry and cucumber salad), but you could omit these or replace with other thinly sliced veg such as peppers or courgette (a.k.a. zucchini – see also this courgette salad with peanut dressing).
    • Peanut butter: I like a smooth variety but a crunchy one would add a little more texture. Either way, I'd recommend a good-quality, natural peanut butter that doesn't include extra oil.
    • Chilli: I like the little kick of heat, but feel free to leave this out.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    • Teriyaki Tempeh Stir-Fry
    • Crispy Tofu Stir-Fry
    • 5-Minute Peanut Noodles
    • Easy Vegan Cheesy Pasta
    • Mediterranean Couscous Salad
    • 15-Minute Tomato Tahini Pasta
    • Rainbow Slaw with Sesame Ginger Dressing

    You can also check out my full list of vegan side dishes.

    Gluten-Free Vermicelli Salad with Carrot and Cucumber

    Rice Noodle Salad with Peanut Dressing

    The Pesky Vegan
    Featuring rice vermicelli, crunchy vegetables, and a flavour-packed peanut dressing, this cold noodle salad is a delicious Asian-inspired dish that's both vegan and gluten-free.
    5 from 1 vote
    Rate this Recipe Print Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course Salad, Side, Side Dish
    Cuisine Asian-inspired, Gluten-free, Vegan
    Servings 6
    Calories 241 kcal

    Ingredients
     

    Noodles and veg

    • 2 carrots, grated or julienned (thinly sliced)
    • 1 cucumber, diced
    • 2 spring onions, sliced
    • 7 oz (200 g) dried vermicelli rice noodles

    Peanut dressing

    • 2 tablespoons tamari (or soy sauce if not GF)
    • 1 tablespoon agave syrup (or maple syrup)
    • 1 lime, juiced (plus more to taste)
    • 1 tablespoon sesame oil
    • 2 garlic cloves, minced
    • 1Β½ inch piece of ginger, minced
    • 1 small red chilli, finely chopped (remove seeds for less heat)
    • 4 tablespoons smooth peanut butter
    • 3 tablespoons water (plus more as needed)

    Serving suggestions

    • Coriander, spring onions, chilli, crushed peanuts
    Prevent your screen from going dark

    Instructions
     

    • Prepare all of the dressing ingredients and add these to a jug or bowl. Mix thoroughly to combine and set aside.
    • Prepare the carrot, cucumber, and spring onions and add these to a large mixing bowl.
    • Cook the rice noodles according to package instructions. For thin vermicelli rice noodles, these simply need to be soaked in hot water for 3-5 minutes or until tender.
    • Once tender, drain the noodles in a colander and rinse under cold water. To help prevent them from sticking, you can toss them in a little sesame oil.
    • Add the noodles to the bowl with the vegetables. Pour over half of the dressing and mix well, then add the other half and mix again. I like to use a spoon and fork to help drag the noodles through the mix and combine everything.
    • Adjust the flavours to taste, adding any extra tamari (or soy sauce if not GF), sesame oil, or lime juice. Serve with chopped coriander, sliced spring onions, red chilli, and crushed peanuts. Enjoy on its own or with grilled teriyaki tofu, teriyaki aubergine, or grilled king oyster mushrooms.
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Quantity: In terms of rice noodles, 7 oz (200 g) should be enough for around six servings as a side or fewer portions if forming a larger part of the meal.
    Veg: Carrot and cucumber are popular options in Asian dishes (see this cucumber stir-fry and cucumber salad), but you could omit these or replace with other thinly sliced veg such as peppers or courgette (zucchini).
    Peanut butter: I like a smooth variety but a crunchy one would add a little more texture.
    Chilli: I like the little kick of heat, but feel free to leave this out.
    Gluten-free: To ensure this recipe is gluten-free, use rice noodles and tamari (or a GF soy sauce that is certified as such).
    Storage:Β Store in the fridge for up to three days or freezer forΒ up to three months. When freezing, you'll want to defrost and reheat thoroughly before consuming (meaning it won't be the cold rice noodle salad you originally made).
    If you liked this recipe, you may also enjoy:
    • Singapore Noodles with Tofu
    • Chickpea Stir-Fry
    • Vietnamese-Style Rice Paper Rolls
    • Grilled Teriyaki Tofu Steaks
    • Moroccan Couscous with Chickpeas
    • Vegan Pilau Rice
    • Courgette Salad with Peanut Dressing
    • Vegan Waldorf Salad
    Β 
    * The nutrition info below is for one serving, based on a total of six servings.

    Nutrition

    Calories: 241kcalCarbohydrates: 38gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 458mgPotassium: 255mgFiber: 2gSugar: 6gVitamin A: 3500IUVitamin C: 10mgCalcium: 33mgIron: 1mg
    Nutrition Facts
    Rice Noodle Salad with Peanut Dressing
    Amount Per Serving
    Calories 241 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Sodium 458mg20%
    Potassium 255mg7%
    Carbohydrates 38g13%
    Fiber 2g8%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 3500IU70%
    Vitamin C 10mg12%
    Calcium 33mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword easy rice noodle salad, vegetarian rice noodle recipe, vermicelli rice noodle salad
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Donna

      November 06, 2022 at 1:59 pm

      5 stars
      Hello!
      I have not yet prepared this delicious looking Rice Noodle Salad. Before I do, I want to make a couple of comments.

      This salad recipe is a very close cousin to a vegan dish we order at our favorite restaurant in Buffalo, New York, called Saigon/Bangkok. (They offer several exclusive vegan prepared dishes.) So, we are very happy to get this Pesky Vegan version.

      What a wonderful photo of your darling little Maeve. I had no idea. I did notice that you had not been posting new recipes. I thought that something was keeping you too busy! Now I know why! Wow!

      This summer I could not keep up with preparing new recipes, anyway. Especially since we purchased 5 acres of woods next to our 8 acres of mixed woodland and three ponds. This has been our "baby" that needed a lot of attention, like your sweet Maeve.

      Glad now that you are close to being back on track and I will look forward to new and delicious recipes to come. Update photos of your little girl will also be welcome.

      Congratulations! And, thanks so much for all you do!!!!!

      Reply
      • The Pesky Vegan

        November 09, 2022 at 6:19 pm

        Cheers Donna!

        Reply

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