Vietnamese Green Noodle Salad (Vegan)
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Can you say no to a plate of flavorful Vietnamese noodle salad?
This green noodle recipe is a super easy lunch idea that will take you no more than 20 minutes. It will provide enough nutrition and taste to keep you feeling full and satisfied.
Our green noodle salad can be eaten hot or cold and it’s possible to use different types of rice noodles. All up to your preferences!
You can make a Vietnamese vermicelli noodle salad by using rice vermicelli noodles if you like. Either vermicelli noodles or rice stick noodles should be cooked according to package instructions so that they don’t become gummy and stick together.
What’s really convenient is that you can put the Vietnamese noodle salad in your lunch box and have a ready-to-eat meal anytime.
This vegan noodles recipe provides many health benefits of a vegan diet, as well as potential weight loss.
Noodritious Vietnamese noodle salad
Our Vietnamese rice noodle salad is very versatile and you can serve it either hot or cold. You will feel its Asian spirit through the tangy and savoury Vietnamese dressing.
What’s so special about the Vietnamese noodle salad dressing? It is made from spring onions, jalapeño, vinegar, honey, olive oil, water, parsley, mint, and basil leaves and turns our rice noodles into green noodles.
If you want the green sauce to be spicier, add a whole jalapeño without seeds instead of ½ a jalapeño. Vietnamese foods aren’t generally spicy but if you’re going for a more Thai-inspired recipe — make the green noodles tangier!
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Tofu — Soy healthy!
Tofu adds protein and other nutrients to our Vietnamese noodles. Tofu contains essential amino acids, fats, carbs, and a variety of vitamins and minerals.
Tofu originated in China when a Chinese cook accidentally curdled soy milk by adding nigari seaweed. It’s just a legend but a plausible one.
Tofu, or bean curd, is actually made by curdling fresh soya milk, pressing it into a solid block, and then cooling it. Traditional dairy cheese is derived in about the same way.
A 100g serving of tofu typicaly provides 8 grams of protein and only 70 calories. Some firmer tofus have even more. If you’re meal prepping for weight loss, this is a great ingredient to add.
In our Vietnamese noodle salad recipe, tofu maintains all its nutritional quality intact as we’re serving it raw. With the right seasoning (soy sauce, chilli flakes, salt, and pepper) it’ll taste delicious!
If you want to add some more tofu to your diet, check out our smoked tofu & hummus buddha bowl and smoked tofu breakfast egg cups — full of taste and wholesomeness.
Vietnamese noodles with herbs — rooting for weight loss!
Herbs and spices have always been very important because of their acclaimed medical properties and culinary use. They may provide multiple health benefits like anti-inflammatory properties, and reduce the risk of some diseases.
Parsley, mint, and basil leaves, as well as chilli flakes, enrich the Vietnamese noodle salad recipe with benefits as they are among the healthiest herbs and spices.
All these herbs and spices can also be weight loss stimulating because they improve digestion, metabolism and store nutrients.
You can find even more beneficial ideas by checking out our free 7-day vegetarian weight loss meal plan. We teach weight loss basics and put everything into practice there!
Green noodles recipe benefits
Our Vietnamese noodles recipe combines the right ingredients to offer taste and nutrition. You’ll also get vitamins, minerals, and amino acids all in one plate.
If you’re wondering about Vietnamese noodles calories, one serving provides 510 calories with 16 grams of protein and many health benefits of tofu, spring onions, Persian cucumber, and fresh herbs.
As we’re presenting vegan rice noodles, one of the best vegan recipes with rice noodles, we want to mention that a vegan diet has a lot of science-based benefits. It is rich in nutrients, can lower the risk of certain medical conditions, and can even help with weight loss.
This vegan noodles recipe is also very filling because the tofu powers it with fiber and protein. So your hunger will be appeased with no empty calories!
We hope you enjoy cooking and eating our Vietnamese noodle salad. We’re sure it’s not only delicious but healthy, fun, and ready to be eaten anywhere.
Ingredients
- 9 oz firm tofu
- 3 tbsp soy sauce
- ½ tsp chili flakes
- 4 oz rice noodles (or rice stick noodles)
- 4 spring onions (small)
- ½ cucumber
- 1 ¾ cups parsley, fresh (or cilantro leaves)
- ½ cup mint, fresh
- ½ cup basil, fresh (plus more for plating, ½ cup = 10g)
- ½ jalapeño (without seeds)
- 3 tbsp white vinegar
- 1 tbsp maple syrup (or honey)
- 1 tbsp olive oil
- 2 tbsp water
- Salt and pepper to taste
- 1 tbsp peanuts
Optional
- 1 carrot (optional)
Instructions
- Cover the tofu with kitchen towels and then press it between two plates to remove the excess moisture. If necessary, change the towels and press again.9 oz firm tofu
- Cut tofu into 1 inch cubes and season with soy sauce, chili flakes, salt and pepper to taste. Rest until needed.3 tbsp soy sauce, ½ tsp chili flakes, Salt and pepper to taste
- Cook noodles in a large saucepan of boiling salted water according to package instructions. Drain; rinse under cold water, then drain again. Let them cool.4 oz rice noodles
- Slice thinly 1 green onion and ½ a persian cucumber. If you're using carrot, peel it into strips.4 spring onions, ½ cucumber, 1 carrot
- Blend or process until a fine paste 3 spring onions, parsley leaves, mint leaves and basil leaves, ½ a jalapeño without seeds, vinegar, maple syrup, olive oil and water. Season with ½ teaspoon salt and ¼ tsp freshly ground pepper.1 ¾ cups parsley, fresh, ½ cup mint, fresh, ½ cup basil, fresh, ½ jalapeño, 3 tbsp white vinegar, 1 tbsp maple syrup, 1 tbsp olive oil, 2 tbsp water
- Plate your noodles with green sauce, green onions, cucumber and tofu. Finish with some basil leaves and peanuts. Enjoy.1 tbsp peanuts
NOTES
- If you want the green sauce to be a little spicy add a whole jalapeño without seeds.
- You can save all the elements of this dish to eat straight away or within the first and second day.
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
