Rice Noodle Salad with Peanut Dressing
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.
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
- 1½ 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
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.📸 Recipe steps > 📖 Table of contents >
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: Store in the fridge for up to three days or freezer for 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
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.
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