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–+ servings
Vietnamese Noodle Salad served in a cowl with the nuac cham sauce on the side

Vietnamese Inspired Noodle Salad

This delicious, healthy and easy-to-make noodle salad is going to be your summer favorite. You don't have to eat boring salads anymore!
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Course Dinner, Lunch, Salad
Cuisine Asian
Servings 4
Calories 280 kcal

Ingredients
  

Simple vegan Nước chấm (Vietnamese dipping sauce):

  • 2 cloves garlic minced
  • 1/2 lime juiced
  • 2 tablespoons rice vinegar or white vinegar
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 red chili de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha
  • 2 tbsp water

To assemble the bowls:

  • 7 ounces or 200 g dried rice vermicelli noodles
  • 1 tbsp sesame oil
  • 1 large carrot julienned
  • 1 cucumber julienned
  • 1 bell pepper julienned
  • 1 cup of cubed sautéed tofu sub with edamame
  • 6 leaves romaine lettuce finely julienned

Garnish:

  • Mint leaves
  • Grilled chopped peanuts
  • Cilantro/Coriander

Instructions
 

  • Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
  • Combine all the vegan Nước chấm ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
  • To assemble the salad, combine the rice noodles with some sesame oil, then add bell pepper, julienned carrots and cucumber, romaine lettuce, sautéed tofu, mint, peanuts, and cilantro.
  • Pour the vegan Nước chấm and stir well to combine and serve cold!

Nutrition

Serving: 1 ServingCalories: 280kcalCarbohydrates: 45gProtein: 8gFat: 8gSodium: 550mgFiber: 3gCalcium: 150mg
Keyword Noodle Salad, Vietnamese Noodle Salad
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