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This simple and flavourful Asian-inspired vegan noodle salad is quick and delicious, especially with pizazz from the easy peanut sauce.

Commissioned post.

Vegan Noodle Salad with Peanut Sauce

I love the vibrant, fresh flavours in an Asian-inspired noodle salad. It's endlessly customisable and you can use whatever summery vegetables you have to hand. Feel free to substitute in spiralised sweet potato, cucumber or beets - they all add their own unique flavour. The peanut sauce has a big depth of flavour from the rice wine vinegar and tamari. The salad is then spiced up with some dried chilli flakes and served with a squeeze of lime.

This time of year, as the days grow longer and the air warmer, I suddenly crave more fresh vegetables and cold salads. Winter is a time for lentil dhal, kale and ale stew and lentil soup. But now, with spring quietly approaching, I want salads. This noodle salad is perfect for conjuring images of warm days, exotic holidays and lighter nights. Roll on Spring!

Get the Vegan Noodle Salad with Peanut Sauce Recipe

If you make this easy vegan noodle salad recipe, please tag it with #veggiedesserts on Instagram, Twitter or Facebook. I LOVE seeing your recreations of my recipes!

Also, pop down to the comment and let me know how you got on with the recipe. It’s always great to hear from my readers. Your support allows me write this UK food blog and bring you vegetable cake recipes as well as vegan desserts, plus savoury vegetarian and vegan recipes and breakfasts and drinks.

Vegan Noodle Salad with Peanut Sauce This asian vegan noodle salad with peanut sauce is quick, easy and full of flavour. A great mid-week meal. 5 from 10 votes Print Pin Prep Time: 10 minutes Cook Time: 3 minutes Total Time: 13 minutes Servings: 3 280 kcal Author: Kate Hackworthy | Veggie Desserts Ingredients For the noodle salad: 50 g rice noodles

4 spring onions (scallions) cut into thin strips

3 carrots spiralised or cut into thin strips

1 red pepper deseeded and cut into thin strips For the peanut dressing: 2 tbsp smooth peanut butter

1 tbsp sesame oil

1 tbsp rice wine vinegar

1/2 tbsp tamari or soy sauce

1/2 tbsp maple syrup

salt and pepper To serve: Heck Thai Bites cooked according to package instructions

2 tbsp unsalted peanuts

1 tsp sesame seeds

Lime wedges

chilli flakes to taste Instructions Boil a kettle and then soak the noodles according to package instructions (approx 3 minutes). Drain, run under cold water, drain again.

Pile the vegetables into a bowl with the noodles.

Make the dressing, by whisking all dressing ingredients together. Whisk in just enough cold water to make a thick drizzling consistency.

Drizzle the dressing over the salad and top with the peanuts, sesame seeds, chilli flakes and wedges of lime.

Excellent served with Heck Thai Bites. Nutrition Information Calories: 280 kcal Carbohydrates: 32 g Protein: 8 g Fat: 14 g Saturated Fat: 2 g Sodium: 310 mg Potassium: 468 mg Fiber: 5 g Sugar: 9 g Vitamin A: 11590 IU Vitamin C: 57.3 mg Calcium: 51 mg Iron: 1.3 mg Tried this recipe? Mention @kateveggiedesserts or tag #veggiedesserts The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

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Disclosure: This recipe for Easy Vegan Noodle Salad with Peanut Sauce was commissioned by Heck to go with their Thai Bites. All opinions are my own. Thanks for supporting the brands that allow me to mess up my kitchen and write Veggie Desserts.