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Vegan Asian Noodle Salad

Prep Time:

Cook Time:




About the Recipe



250g vermicelli rice noodles

450g firm tofu, cut into small cubes

1 carrot thinly shaved

1/2 continental cucumber finely diced

Handful baby spinach

1 bunch coriander (leaves only) roughly chopped

½ bunch mint finely chopped

Small handful toasted chopped peanuts (optional)


4 tbs tamari

Juice of 2 limes

2 cloves of garlic crushed

2cm knob of ginger finely grated

1 tsp coconut sugar

Chilli flakes (optional)


  1. Soak noodles in hot water as per packet instructions. Drain and place into a large mixing bowl. Run a knife through the bowl of noodles to cut them into quarters.

  2. Preheat frypan over medium - high heat and add 1 tbs of olive oil. Cook tofu until golden.

  3. Add all remaining salad ingredients to the noodles.

  4. In a small bowl add all dressing ingredients and whisk well to combine. Add to noodles and mix everything well to combine.

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