Thai Noodle Salad Vegan Recipes
THAI RICE NOODLE SALAD
Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.
Provided by christinadavis
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 21
Steps:
- Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
- Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
- Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 65.2 g, Fat 21.9 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 1591.5 mg, Sugar 14.4 g
VEGAN THAI NOODLE SALAD
This is a delicious and flavorful salad. Udon noodles can be purchased at health food stores, Asian food stores and at most supermarkets.
Provided by Alison
Categories Salad 100+ Pasta Salad Recipes Asian Pasta Salad Recipes
Time 25m
Yield 7
Number Of Ingredients 16
Steps:
- In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.
- Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
- In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts.
Nutrition Facts : Calories 390 calories, Carbohydrate 36.9 g, Cholesterol 1.4 mg, Fat 22.6 g, Fiber 5.8 g, Protein 14.7 g, SaturatedFat 3.5 g, Sodium 739.9 mg, Sugar 8.2 g
VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE
A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Add Sesame Ginger Tofu for added protein!
Provided by Sylvia Fountaine
Categories Vegan
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
- while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
- Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
- Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
Nutrition Facts : ServingSize 1 1/8 cups, Calories 286 calories, Sugar 13.3 g, Sodium 374 mg, Fat 13 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 2.6 g, Protein 3.8 g, Cholesterol 0 mg
THAI NOODLE SALAD
When you have the words salad and noodles in the same sentence you've caught my attention. Hopefully, we've caught yours with this Thai Noodle Salad recipe because it is one you don't want to miss. I know a lot of people are a little skeptical when it comes to salads. I'm not sure why that is but I've even heard people say things like: "I don't do salads, period". But as some say, not all salads are created equal and this one is different from your usual lettuce- tomato-vinaigrette salad. It's so much more than that.And I'm not saying that just because I came up with it. You will be craving this Thai noodle salad throughout the entire summer season. And you don't even have to convert into a salad-eater, you can just say you're eating a colourful bowl of noodles. We have a lot going on in this Thai noodle salad bowl. For the base, we need carrots cut in juliennes. You can use one of those fancy veggie spiralizers to make the carrots look like noodles. While that's the quickest easiest way to do it if you don't have access to one just use a veggie peeler. You will still get those thin slices we are aiming for. A knife could work too but I'd rather leave that for the pros and avoid any cuts. We will mix the carrot noodles with coriander, mint, shallots and rice noodles. Everything goes in fresh except the rice noodles, of course. Just cook them according to the instructions on the package and rinse them with cold water once they are cooked. This will stop the cooking process and will prevent them from sticking together. The dressing is very simple but it has all the typical flavours you would find in Thai cuisine. To make it you just have to slice the chilies and mix everything together. The peanut butter can make the dressing a bit dry depending on the brand you are using. We don't want the dressing to be either too thick nor too dry. If that's the case add a little bit of water and that will solve the problem. The dressing should easily mix with the noodles so it binds everything together. That way, you get a little bit of everything in every single bite.As you can see, this Thai noodle salad is very simple to make. And you will be pleasantly surprised by how flavourful it is. And it is super light and healthy so you can go for seconds guilt free. I like to have it as a side dish but my favourite way to enjoy this salad is to pack it for lunch and eat it at the park or at the beach. I've also made Thai noodle salad for potlucks and barbecues. It is always a big hit among everyone. And it can stay outside the fridge for a while without going bad. The perfect summer recipe to keep you fresh and nourished on these hot scorching days.
Provided by Hi, I'm Julia! I love coming up with delicious simple vegan recipes. I started Vegan.io to make it a
Categories Lunch, Dinner
Time 20m
Yield Serves: 2
Number Of Ingredients 11
Steps:
- Directions Prepare the noodles according to the instructions on the package, after cooking rinse them in cold water to avoid that they stick together. In a small bowl mix the ingredients for the dressing. In a big bowl mix the noodles with the dressing and add the rest of the ingredients, keep some of the herbs for garnish. Adjust taste before serving, enjoy!
Nutrition Facts : Nutrition Facts Total servings 2 Amount Per Serving Calories 469 From Fat 68 % Daily Value* Total Fat 8g 11.7% Saturated Fat 1g 6% Trans Fat 0g Cholesterol 0mg 0% Sodium 708.524mg 29.5% Total Carbohydrate 90g 30.1% Dietry Fiber 5g 20.8% Sugars 12g Protein 10g 19.8% Vitamin K2 0µg 0% Vitamin A 0µg Vitamin B-12 0µg 0% Vitamin B-6 0.34mg 17% Vitamin C 44.69mg 74.5% Vitamin D 0IU 0% Vitamin E 1.21mg 4% Vitamin K1 14.85µg 18.6% Calcium 76.3mg 7.6% Copper 0.21mg 10.5% Folate 43.43µg 10.9% Folic Acid 0µg Iron 2.27mg 7% Magnesium 53.29mg 13.3% Manganese 1.17mg 58.4% Niacin 2.87mg 14.3% Pantothenic acid 0.47mg 4.7% Phosphorus 222.35mg 22.2% Potassium 495.83mg 14.2% Riboflavin, 0.25mg 14.5% Selenium 14.27µg 20.4% Sodium 708.52mg 29.5% Thiamin, 0.13mg 8.5% Zinc 1.42mg 6.3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories per gram Fat 9 • Carbohydrate 4 • Protein 4
THAI NOODLE SALAD
Steps:
- Start by adding all the prepared vegies into a large salad bowl along with the cooked rice noodles
- Blend all the dressing ingredients in a food processor until smooth.
- Pour up to ¾ of the dressing over salad, and toss to combine. Reserve the remainder for your guests to add more if they like.
- Optional: Add marinated cooked tofu on top of the salad
- Garnish with sesame seeds, peanuts and an extra wedge or two of fresh lime.
THAI NOODLE SALAD (VEGAN)
This recipe is very versatile. I use it as a base and add different types of veggies depending on what we have on hand. The optional ingredients listed below are some of the variations I like to add. I usually make this with basil and mint. This is from Paulette Mitchell's The 15-Minute Vegetarian Gourmet.
Provided by VegSocialWorker
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a pot of water to a boil.
- Meanwhile, in a large bowl soak the noodles in hot tap water for about 5 minutes. Drain noodles, then soak in boiling water for an additional 5 minutes, or until they are softened and clear.
- Drain well, and using kitchen shears, cut into shorter lengths. Set noodles aside to cool.
- In a food processor or electric mincer, combine peanuts, ginger, and hot pepper. Also add garlic, if using. Process until well mixed.
- In a large bowl, toss mixture with noodles. Toss again with basil, mint and any additional vegetables and tofu.
- In a measuring cup, combine the juice or vinegar, soy sauce and sugar. Stir until sugar is dissolved. If using unrefined sugar, you may need to heat the sauce in the microwave to get it to dissolve.
- Pour over salad and toss until dressing is evenly distributed.
- Garnish with additional peanuts, if using and serve cold.
Nutrition Facts : Calories 504.7, Fat 20.7, SaturatedFat 3.4, Sodium 1115.2, Carbohydrate 73.5, Fiber 3.5, Sugar 14, Protein 9.9
More about "thai noodle salad vegan recipes"
THE BEST THAI NOODLE SALAD (VEGAN!) - EAT WITH CLARITY
From eatwithclarity.com
Ratings 8Category SaladCuisine ThaiTotal Time 15 mins
- Wash your veggies and slice then into long, thin, strips. I like to use a mandoline for the cabbage to make it easier. For the carrot you can use a grater, but I like to chop it up and pulse a few times in a food processor to make life easier.
THAI NOODLE SALAD - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
5/5 (1)Total Time 35 minsCategory EntreeCalories 295 per serving
- Cook the Red rice Pad Thai noodles according to the package instructions. Drain and rinse with cold water. Set aside
- Heat a large non stick skillet over medium heat. Add the orange juice mixture and the crumbled tofu, toss well and cook for 5-7 minutes
COLD THAI NOODLE SALAD RECIPE ASIAN SALAD VITAMIN …
From sunkissedkitchen.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 488 per serving
- Add all ingredients for the dressing in a blender, and blend for 1 minute, until all ingredients are mixed together well. Set dressing aside.
- Boil rice noodles until tender. Most rice noodle packages say to simply soak in hot water, but I have found boiling them over medium high heat works better to get soft rice noodles. When done, rinse with very cold water.
- In a bowl, mix together rice noodles, chopped veggies and mango, and fresh herbs, and mix in the salad dressing.
THAI NOODLE SALAD - VEGAN SPARKLES WITH REBECCA WELLER
From vegansparkles.com
Estimated Reading Time 1 minTotal Time 15 mins
THAI NOODLE SALAD WITH SUNFLOWER "PEANUT" DRESSING - …
From thedizzycook.com
5/5 (4)Category SaladCuisine ThaiTotal Time 55 mins
- Cook the rice noodles according to package directions, drain, and run under cool water to cool down. If the noodles are sticking together, add a tiny bit of sesame oil and toss them in it.
- While you're waiting for the noodles to cook, add the sunflower seed butter, juice, vinegar, coconut aminos, sesame oil, honey, ginger, and garlic to a food processor. Blend until totally smooth and creamy. Taste and add kosher salt and pepper, as needed. (This will vary as some sunflower seed butters are more salty or sweet than others). Set aside to let the flavors meld together, about 30 minutes.
- Place the cooled noodles in a large bowl with slaw, chopped bell pepper, cilantro, basil, and radish. Chill everything for 30 minutes while you wait for the dressing to develop some flavor. Then add the dressing a little bit at a time, tossing everything together until it's dressed to your liking (you may have some leftover). Serve cold with sriracha and/or sweet chili sauce on the side.
VEGAN THAI TOFU AND NOODLE SALAD | OH MY VEGGIES
From ohmyveggies.com
Reviews 54Estimated Reading Time 2 minsServings 4Total Time 35 mins
COLD THAI NOODLE SALAD WITH GREEN CURRY DRESSING …
From thecheekychickpea.com
Reviews 3Total Time 25 minsCategory SaladsCalories 241 per serving
- Cook noodles according to instructions, (don't overcook) Rinse under cold water and drain well. Add little oil to noodles to prevent sticking (optional), add to large bowl
NOODLE SALAD - VEGAN HEAVEN
From veganheaven.org
5/5 (1)Category SaladCuisine AsianCalories 331 per serving
- Wash the cucumber and cut off the end. Then either use a spiralizer or a handheld spiralizer to cut them into long thin strips that resemble spaghetti. Peel the carrots and spiralize them as well. Cut the red bell pepper into long thin strips. Cut the green onion into rings.
PEANUT-LIME THAI NOODLE SALAD - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (2)Total Time 15 minsCategory SaladCalories 161 per serving
- Stir all ingredients together in a medium bowl until blended. Add the peanut sauce only if you're not using an Annie Chun's Noodle Bowl.
- Heat the noodles and topping packet according to package directions, using 2 tablespoons water. Transfer to a serving bowl and toss with the peanut sauce packet. Set aside to cool, about 10 minutes. Skip this if you're using other pre-cooked noodles - just add them to a serving bowl.
VEGAN THAI NOODLE SALAD WITH SWEET CHILI VINAIGRETTE
From herbivoreskitchen.com
Cuisine ThaiTotal Time 30 minsServings 4
- Combine the ginger, garlic, lime juice, tamari, oil, sugar, sriracha sauce and red pepper flakes in a blender or mini food processor. Blend until smooth. Set aside.
- Add the vermicelli noodles, cucumber, red pepper and avocado to a large bowl. Dress with the Sweet Chili Lime Dressing to your liking. Toss until the rice noodles are thoroughly coated with the dressing and chill until serving.
THAI NOODLE SALAD (GLUTEN FREE, VEGAN, PALEO AND …
From savorylotus.com
Servings 4Estimated Reading Time 4 minsCategory SaladTotal Time 15 mins
- Boil 4 cups of water in tea kettle or pot. Place rice noodles into a large glass bowl. Pour boiling water over noodles and allow to soften for about 10 minutes. Drain and rinse with cold water. Set aside.
- Meanwhile, place all dressing ingredients into blender and process until creamy smooth. Adjust for sweetness and extra coconut aminos, if desired. Thin with water, one tablespoon at a time, to get desired thickness. Set aside.
- Chop, grate, and slice cabbage, carrots, red pepper, mango, and cilantro. Place cooled rice noodles into large bowl and add veggie mixture. Mix to combine. Top with green onions and cashews.
- If serving entire salad, drizzle on dressing and toss until well coated. For individual servings, keep undressed until ready to serve. Store leftovers of undressed salad for up to 4 days in fridge.
VEGETARIAN NOODLE SALAD - A FLAVORFUL THAI INSPIRED …
From simplegreensmoothies.com
5/5 (4)Calories 333 per servingCategory Side Dish
SPICY THAI RICE NOODLE SALAD {VEGAN OPTION} - COTTER …
From cottercrunch.com
4.7/5 (6)Total Time 30 minsCategory SaladCalories 296 per serving
- First cook your rice noodles according to instructions. Usually takes around 8 minutes or less. Rinse in cold water.
- After the rice noodles are cooked, place them in a large bowl and add in 2 to 3 tsp sesame oil, pepper, salt, and asian chili sauce. Mix and place in fridge to cool. For best flavor and resistant starch, let it sit for at least an hour.
- After it’s cooled, toss your noodles with the rest of your ingredients. You can lightly saute or steam your cabbage salad first or leave it raw. Mix with you nuts, tamari sauce, onion, vinegar, and garlic. Add more pepper and sesame seed and/sesame oil if desired.
- Toss in bowl and squeeze fresh lime juice on top. Add red pepper flakes for extra spice! Chopped Cilantro to garnish.
MANGO THAI NOODLE SALAD WITH SESAME GINGER …
From theendlessmeal.com
5/5 (2)Calories 330 per servingCategory Salad
- Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.
- Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together.
PAD THAI NOODLE SALAD (VEGAN RECIPE) - COOK'S HIDEOUT
From cookshideout.com
Reviews 17Servings 4Cuisine Asian, ThaiCategory Main Course, Noodles Pasta, Salad
- Cook noodles according to package instructions. I boiled a large pot of water, turned off the heat and added the brown rice noodles while stirring to separate them. Set it aside for about 5 minutes or until the noodles are tender but firm. Drain well and add to a big mixing bowl.
- Stir in the sauce and mix well to evenly distribute it with the noodles and veggies. Rest the salad for at least 30 minutes.
THAI NOODLE SALAD [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
Cuisine Vegan, Vegetarian, ThaiTotal Time 15 minsCategory Dinner, LunchCalories 566 per serving
- Cook your pasta according the directions. I used fusili here because I find it holds the pasta salad dressing so well.
- After the pasta is done, mix it with vegetables like edamame, bell pepper, scallions, carrots, and for optional texture add red cabbage or beets.
- Add Thai peanut dressing and combine all. Serve on plates or in bowls, then sprinkle with optional sesame seeds.
JAMIE OLIVER’S SUPER EASY VEGAN THAI-STYLE NOODLE …
From tenderly.medium.com
Author Summer Anne Burton
THAI RICE NOODLE SALAD WITH VEGAN CHICK’N - VERY …
From veryveganval.com
Estimated Reading Time 4 minsTotal Time 25 mins
THAI PEANUT NOODLE SALAD | VEGAN + EASY - BIANCA …
From biancazapatka.com
5/5 (1)Category Lunch & Dinner, Main Course, Salad, Side DishCuisine Asian, ThaiCalories 450 per serving
VEGAN THAI NOODLE SALAD WITH PEANUT DRESSING (GLUTEN …
From picklesnhoney.com
Estimated Reading Time 3 mins
NOODLE SALAD THAI - 10 VIETNAMESE RECIPES - NEW KID …
From pioneerwomangingerbread.blogspot.com
THAI NOODLE SALAD WITH BEST PEANUT SAUCE | 20 MINUTE …
From herwholesomekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love