Rice Noodle Salad

This vibrant Vietnamese-inspired vegan rice noodle salad is packed with fresh veggies and served with crunchy peanuts and crispy spring rolls. To make this salad vermicelli rice noodles are tossed with carrot, cucumber, pepper, spring onion, and mint. The dressing is made using sweet chilli, lime and soy sauce.

This recipe is perfect for anyone looking for a new lunch idea to add to their repertoire. It is filling, flavourful and perfect as meal prep so feel free to make extra portions!

Rice noodle salad: Ingredients

This salad has 9 main elements:

• Rice noodles
• Pepper
• Carrot
• Cucumber
• Spring onion
• Mint
• Spring rolls
• Sweet chilli dressing
• Peanuts

For the noodles I recommend using vermicelli rice noodles. My second favourite noodles for this salad are Bamboo Tree Vietnamese rice noodles. For a salad with a higher fibre and protein content use buckwheat soba noodles!

The spring rolls are my favourite part of this salad. I used Tesco frozen vegetable spring rolls which are plant-based and only cost £1.50! You could also use vegan meat-substitute spring rolls such as Plant Pioneers vegan no duck spring rolls or Tesco Plant Chef no duck spring rolls.

Nutrition

It is important for your gut health to eat as many different plant-based foods as possible. I, therefore, try and fit in 30 different plant foods into my diet every week – as is recommended by Dr Megan Rossi in her book ‘Eat More, Live Well’.

This can include vegetables, pulses, nuts, seeds or any plant-derived food. Variety in your diet will increase the number of good bacteria in your gut and improved gut health is beneficial in many ways.

This includes an improved immune system, better brain health, better heart health and more effective digestion. This salad has 9 different plant foods in it to help boost your gut health.

Substitutes and extras

Make this salad your own by adding in your favourite veg!

For extra vegetables and fibre I recommend adding:

• Bean sprouts
• Sugar snap peas,
• Shredded lettuce
• Edamame beans
• Red cabbage

For a little extra flavour try adding:

• Chopped coriander
• Sliced red chilli peppers
• Finely chopped ginger
• Shredded Thai basil

If you can’t find rice noodles the best alternative is to use Korean glass noodles.

If you would like to try this salad with a creamier dressing why not try my peanut, chilli and lime sauce from my crispy tofu rice bowl?

Pro tips:

• Do not overcook the rice noodles. Try cooking them for 30 seconds less than stated by the packet instructions. This will ensure they stay deliciously chewy and do not fall apart. Rinsing them straightaway with cold water will also prevent them from cooking further in their own steam.
• Cook your spring rolls in the air fryer to save time and money. Subtract a couple of minutes from the oven cooking instructions and flip them halfway through cooking.
• Chop the noodles with scissors. This helps them to evenly distribute amongst the other salad ingredients. Slicing your veg up very finely will help this too!

When to eat rice noodle salad?

This makes a delicious summery salad but it can be enjoyed any time of the year! It is also perfect for meal prep and keeps well in the fridge, although the spring rolls can go a little soggy they are still delicious.

Similar recipes

If you liked this vegan spring roll salad then check out my other quick lunches and noodle recipes:

• Asian tofu noodle salad
• Tofu soba noodle salad with a peanut dressing
• Crispy tofu rice bowl
• Vegan Greek pasta salad
• Speedy japchae noodles

Vegan Spring Roll Salad

5 from 1 vote

Vegan rice noodle salad with spring rolls, carrot, peppers, cucumber, mint and a sweet chilli dressing topped with peanuts.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 3

Course: Main Course, Salad

Cuisine: Asian

Calories: 681

Ingredients Method

Ingredients

  

• 150g/5¼oz dried rice noodles wide or vermicelli
• 1 medium carrot sliced julienne
• 1/3 large cucumber sliced into matchstick sized pieces
• 1/2 red pepper very thinly sliced
• 2 spring onions sliced in half widthways and then thinly sliced lengthways
• 1 small handful mint leaves thinly sliced
• 6 large vegan spring rolls, or 12 smaller ones cooked according to packet instructions
• 1 handful crushed peanuts

Dressing

• 4 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 lime juiced
• 1 garlic clove grated
• 2 tbsp water

Method

 

1. Cook the noodles according to packet instructions. Using scissors, chop the noodles up a little so they are easier to combine with the vegetables.
2. Slice larger spring rolls into quarters, or small spring rolls into halves.
3. Combine the dressing ingredients in a small bowl.
4. Add the noodles, carrot, cucumber, spring onion and mint to a large bowl and toss until fully combined. Arrange the spring rolls as shown in the picture above. Drizzle with the dressing and sprinkle with the peanuts. Enjoy!