Vegan Asian Noodle Salad

• vegan
• asian-cuisine
• noodle-salad
• plant-based
• Hiroshi

Introduction

Today's recipe is a vibrant and nourishing dish that embodies the essence of a rich and diverse buffet. This vegan Asian-inspired noodle salad is packed with fresh vegetables, aromatic herbs, and a tangy dressing, making it a refreshing choice for any meal.

Ingredients

• 200g rice noodles
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cucumber, julienned
• 100g edamame, shelled
• 1 small red onion, thinly sliced
• A handful of fresh cilantro, chopped
• A handful of fresh mint, chopped
• 50g roasted peanuts, crushed
• For the dressing:
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1 teaspoon grated ginger

Instructions

1. Cook the rice noodles according to the package instructions, then rinse under cold water and drain.
2. In a large bowl, combine the cooked noodles with red bell pepper, carrot, cucumber, edamame, and red onion.
3. In a small bowl, whisk together the ingredients for the dressing: soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger.
4. Pour the dressing over the noodle mixture and toss well to coat.
5. Garnish with chopped cilantro, mint, and crushed peanuts before serving.

Enjoy this delightful vegan Asian noodle salad as a standalone meal or as a colorful side dish for your gatherings. Its blend of fresh ingredients and bold flavors will surely make it a new favorite.

Hiroshi

Additional Information

Nutritionfacts	Calories: 320, Fat: 9g, Carbohydrates: 51g, Protein: 10g
Preparation Time	20 minutes
Allergy Information	Soy, Peanuts