Vegan Rice Noodle Salad (with almond ginger sauce)

Tiffany

Prep time: 10 minutes

Cook time: 5 minutes

Serves: 1 person

Some links are affiliated. This means I may earn a small commission from purchases made at no extra cost to you.

Sharing is caring!

The perfect and refreshing meal for a hot summer day (or a chilly winter night, you do you!). This mouth watering vegan rice noodle salad is an absolute game changer. Your bowl l will be ready in less than 15 minutes. Spend more time enjoying a healthy meal and less on time consuming preparations

Some links are affiliate which means I may receive a small commission from any items purchased through the links at no extra cost to you (:

Vegan Rice Noodle Salad pinterest image

Rice noodles are made with rice flour and tapioca starch so most of them are gluten free. Just be sure to check the company’s packaging just in case. Thus makes it easy on digestion and opens up to all my gluten free friends out there. 

Rice noodle packets can be found in wholesome grocery stores such as Whole Foods (or even Walmart, where I got mine). I’ve found Asian or other ethnic grocery stores usually have items like these for a very affordable price. This is the kind I used for this recipe and they were delicious. 

Vegan Rice Noodle Salad close up

Cooking the noodles | Vegan Rice Noodle Salad (with almond ginger sauce)

The noodles only have to be boiled for 5-7 minutes. It is imperative to set a timer as they are gluten-less and can turn into a cloudy mess in the pot if overcooked. Plus, why put in more time for a recipe that can be prepped in under 15 minutes?! (imagine me saying this in a very corny way)

After the rice noodles are cooked, I like to strain them immediately and run under cold water so that they do not cook any further. Once they’re rinsed, set aside as now it’s time to chop the veggies. 

You can essentially use any type of vegetables for the vegan rice noodle salad, that’s what I love about rice noodle salads, they’re incredibly versatile

Vegan Rice Noodle Salad: Veggies to Prepare

Here’s everything I used in this recipe.

You can add as many veggies or as little as you want with this. And of course if there is anything you don’t like, feel free to exclude it from your bowl. As a first generation immigrant who grew up in a Jamaican household, I don’t measure things. I let my heart and my ancestors guide my measurements. I strongly suggest the same for others as well. And if that fails you (hopefully it won’t) just go based off what your stomach says!

How hungry are you? If you’re hungry enough to eat a vegan horse then add more. If you’re in the mood for something light certainly add less veggies. I also love to add fresh jalapeños into my salad. As a spice lover, they add an exhilarating kick

Vegan Rice Noodle Salad with red cabbage, bell peppers, cherry tomatoes, and seaweed

Chop all the vegetables into long strips. It makes a world of a difference if you have a vegetable peeler for the carrots. Chop the cherry tomatoes into halves or quarters. Slice the red cabbage thinly. Grab 3 snacks size nori sheets and chop finely. They will shrink once added to liquid and provide a comforting sea-y taste so those transitioning to a vegan diet who love fish will be happy with this one. 

Lost in the Sauce (get it?)

Now it’s time for the fun part, the sauce! A good sauce can make or break any dish whether it may be a chickpea curry, jerk jackfruit, pasta salad dressing, or a simple rice noodle salad dish. 

Vegan Rice Noodle Salad: Almond butter ginger sauce

  • 2-3 tablespoons almond butter (or any nut butter, substitute sunflower seed butter for nut free)
  • 1-2 tablespoon coconut aminos (or soy sauce)
  • 1.5 teaspoons Ginger powder
  • .5 teaspoon sea Salt
  • 1 teaspoon garlic powder
  • 1 Teaspoon onion powder
  • 1 teaspoon Red chili flake (I like it spicy so feel free to add less or more)
  • 1 Teaspoon Italian Seasoning
  • ⅓ cup of water or more for desired thickness

Be prepared to get your arm exercise in for the day because it takes a while to fully incorporate the nut butter with the other ingredients. Or be a cool cat and put everything in a mason jar and shake. It’s all up to you :p

Vegan Rice Noodle Salad shot over grass

Combine the veggies, noodles, and sauce 

After the sauce is well combined, throw your rice noodles into a bowl and top with the veggies, drizzle over the heavenly nutty sauce and voila, you’re all done. Nice going vegan chef! Next, feel free to top with other additives such as jalapenos, more scallions, basically anything you desire.

Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later.

Check out these other savoury and delicious gluten free recipes you may enjoy.
View Print Layout
Print Recipe
Close Print
  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Serves: 1 person

A quick and easy gluten free dish, this vegan rice noodle salad is bursting with flavour but takes little time to prepare making it work, school, and on the go friendly!

Ingredients

Vegan Rice Noodle Salad Veggies

  • 1 Single Serve Packet Gluten Free Rice Noodle
  • 1 Small Carrot, Sliced thin strips
  • 2 Small bell pepper, yellow or orange for colour
  • 3 Nori sheets, snack size
  • 6 Cherry tomatoes
  • 1/2 Chopped scallion
  • 1/3 English Cucumber, Sliced thin strips
  • 1/2 Cup Red Cabbage, Sliced thin strips

Almond Ginger sauce

  • 2-3 Tablespoons Almond butter, or any nut butter, substitute sunflower for nut free
  • 1-2 Tablespoons Coconut aminos, or soy sauce
  • .5 Teaspoon Sea Salt, to tase
  • 1.5 Teaspoon Ginger Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion powder
  • 1 Teaspoon Red Chili flakes, spicy, feel free to omit
  • 1 Teaspoon Italian Seasoning
  • 1/3 Cup Water, more or less for desired thickness

Method

  • 1)

    Boil Rice noodles in the appropriate amount of water (check company package for cooking directions)

  • 2)

    After 5 minutes of cooking, strain noodles and rinse under cold water (extremely important, you don’t want to overcook as they are gluten free)

  • 3)

    Set Noodles aside and chop vegetables Longways (or however aesthetic you want for your bowl)

  • 4)

    Mix nut butter and seasonings into a small bowl or mason jar and combine ingredients 

  • 5)

    Grab a bowl (or plate, you do you) and mix the veggies with the noodles and the sauce.

  • 6)

    Garnish with fresh herbs and fresh veggies, take loads of pics, and DIG IN

Notes

Be sure to follow the cooking time for the rice noodles or they will become a cloudy mess. After they are cooked, carefully drain the hot liquid and rinse with cold water.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe