Vegan Thai Noodle Salad Recipes
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
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
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
VEGAN BúN CHAY RECIPE (VIETNAMESE NOODLE SALAD RECIPE)
This Vegan Bún Chay Vietnamese noodle salad recipe is a delicious and healthy dish you can make in 30 minutes.
Provided by The Wanderlust Kitchen
Categories Salad
Time 30m
Number Of Ingredients 23
Steps:
- Set a large pot of water on the stove to boil for cooking the noodles.
- While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
- After the water is boiling, cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
- Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
- Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
- Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.
Nutrition Facts : ServingSize 1 serving, Calories 654 kcal, Carbohydrate 77 g, Protein 23 g, Fat 30 g, SaturatedFat 5 g, Sodium 548 mg, Fiber 8 g, Sugar 12 g, UnsaturatedFat 24 g
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