Vegan Vietnamese Noodle Salad
This Vietnamese Noodle Salad is a delicious and refreshing way to enjoy a light meal. It’s packed with flavour and takes only minutes to make.
Servings: 2 portions
Calories: 409kcal
Ingredients
...for the noodles...
- 3.5 oz Rice Noodles I used flat
- 1 tablespoon Vegetable Oil sunflower
- 1 teaspoon Sea Salt
...for the dressing (vegan nuoc cham sauce)...
- 2 tablespoon Brown Sugar
- ¼ cup Vegan Fish Sauce
- ⅓ cup Water cold
- ½ Lime Juice
- 2 tablespoon Rice Vinegar
- 2 Garlic Cloves minced
- 1 Red Chilli de-seeded and sliced
...for the salad...
- ½ Romaine Lettuce optional
- 1 Carrot julienned
- ¼ Red Cabbage finely sliced
- 1 Red Bell Pepper julienned
- ⅓ Cup Edamame Beans raw or steamed
- ½ Cucumber Ribbons
...to top...
- Sesame Seeds black + white
- Fried Onion
- Fresh Herbs mint, basil, coriander
Instructions
- To begin, bring a large pot of water to a boil. Once boiling, add the noodles and the salt. Cook as per packaging instructions (about 5 minutes). Drain the noodles and rinse with cold water. Toss the noodles with the vegetable oil and set aside.
- In a medium bowl, combine together the sugar, vegan fish sauce, lime juice, rice vinegar and water. Add the minced garlic and finely chopped red chilli peppers. Whisk until all the ingredients are combined.
- In a large bowl or individual serving dishes, add the noodles and all the (chopped) veggies: lettuce, carrot, bell pepper, red cabbage, edamame, cilantro, mint and basil.
- Top with sesame seeds, fried onions and herbs of your choice.
- Pour the dressing over the top and toss everything together until the salad is evenly coated.
- Serve the Vietnamese Noodle Salad immediately. Enjoy!
Nutrition
Calories: 409kcal | Carbohydrates: 75g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Potassium: 847mg | Fiber: 7g | Sugar: 23g | Vitamin A: 8815IU | Vitamin B12: 0.1µg | Vitamin C: 145mg | Calcium: 131mg | Iron: 3mg