Best Thai Noodle Salad Vegan Recipes
THAI NOODLE SALAD (VEGAN)
This recipe is very versatile. I use it as a base and add different types of veggies depending on what we have on hand. The optional ingredients listed below are some of the variations I like to add. I usually make this with basil and mint. This is from Paulette Mitchell's The 15-Minute Vegetarian Gourmet.
Provided by VegSocialWorker
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a pot of water to a boil.
- Meanwhile, in a large bowl soak the noodles in hot tap water for about 5 minutes. Drain noodles, then soak in boiling water for an additional 5 minutes, or until they are softened and clear.
- Drain well, and using kitchen shears, cut into shorter lengths. Set noodles aside to cool.
- In a food processor or electric mincer, combine peanuts, ginger, and hot pepper. Also add garlic, if using. Process until well mixed.
- In a large bowl, toss mixture with noodles. Toss again with basil, mint and any additional vegetables and tofu.
- In a measuring cup, combine the juice or vinegar, soy sauce and sugar. Stir until sugar is dissolved. If using unrefined sugar, you may need to heat the sauce in the microwave to get it to dissolve.
- Pour over salad and toss until dressing is evenly distributed.
- Garnish with additional peanuts, if using and serve cold.
Nutrition Facts : Calories 504.7, Fat 20.7, SaturatedFat 3.4, Sodium 1115.2, Carbohydrate 73.5, Fiber 3.5, Sugar 14, Protein 9.9
VEGAN THAI NOODLE SALAD
This is a delicious and flavorful salad. Udon noodles can be purchased at health food stores, Asian food stores and at most supermarkets.
Provided by Alison
Categories Salad 100+ Pasta Salad Recipes Asian Pasta Salad Recipes
Time 25m
Yield 7
Number Of Ingredients 16
Steps:
- In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.
- Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
- In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts.
Nutrition Facts : Calories 390 calories, Carbohydrate 36.9 g, Cholesterol 1.4 mg, Fat 22.6 g, Fiber 5.8 g, Protein 14.7 g, SaturatedFat 3.5 g, Sodium 739.9 mg, Sugar 8.2 g
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