Vietnamese noodle salad

Name: Vietnamese noodle salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 280-300g block of tofu; 1 and 1/2 tbsp cornstarch; 2 tbsp tamari; 1 small head of organic lettuce; few stalks of spring onions; 1 big carrot; 1 cucumber; few handfuls of fresh mint; few handfuls of fresh coriander; 200g packet of rice vermicelli noodles; 2 cups of bean sprouts; 1 and 1/2 tbsp tahini; 3 cloves of garlic; 2 tbsp rice vinegar; juice of 3/4 freshly squeezed lime; 2 tbsp coconut sugar; 1 tsp chilli flakes; 1 red chilli (finely chopped); 1/4 cup water; few tbsp of crispy fried onions; 1 cup of peanuts (finely chopped)

Instructions

Prep:15minCook:25min

This vegan Vietnamese noodle salad is my go-to cold summer meal idea. You know when it's too hot and you just can't be bothered to cook anything on the stove - this cold noodle salad always saves me on hot summer days. This vegan Vietnamese vermicelli salad is packed with healthy crunchy salad veggies, fresh fragrant herbs, gluten-free rice noodles and high in protein crispy tofu. Serve it with crushed peanuts, crispy fried onions and sweet garlic and chilli dressing to teleport yourself to Vietnam in no time. This Vietnamese cold vermicelli noodle salad is a light and healthy fuss-free meal and it's full of different textures and amazing flavours.

Updated at: Tue, 12 May 2026 08:42:50 GMT