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Vegan Rice Noodle Salad (with almond ginger sauce)

Tiffany
Easy to make, perfect for on the go lunch, this vegan rice noodle salad has the tastiest almond ginger sauce and is so delicious!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
0 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian
Servings 1 Serving

Ingredients
  

  • 1 Single Serve Packed Gluten Free Rice Noodles
  • 1 Small Carrot sliced into thins trips
  • 2 Mini Bell Peppers or 1/2 a full bell pepper yellow or orange
  • 3 Nori Sheets aka seaweed ,snack sized
  • 6 Cherry Tomatoes
  • 1/2 Chopped Scallion
  • 1/3 English Cucumber
  • 1/2 Cup Red Cabbage

Instructions
 

  • Boil Rice noodles in the appropriate amount of water (check company package for cooking directions).
  • 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)
  • Set Noodles aside and chop vegetables Longways (or however aesthetic you want for your bowl)
  • Mix nut butter and seasonings into a small bowl or mason jar and combine ingredients 
  • Grab a bowl (or plate, you do you) and mix the veggies with the noodles and the sauce.
  • Garnish with fresh herbs and fresh veggies, take loads of pics, and DIG IN