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; 2 tbsp tamari; 1 red chilli (finely chopped); 1/4 cup water; few tbsp of crispy fried onions; 1 cup of peanuts (finely chopped)

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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.

Here's another cold meal idea for the summer. I am currently going through a little fascination phase with Vietnamese cuisine, and naturally, I am trying to veganise all most popular Vietnamese dishes.

INGREDIENTS YOU WILL NEED TO MAKE THIS VEGAN VIETNAMESE COLD NOODLE SALAD

To make crispy tofu

a block of tofu
cornstarch
tamari

Salad ingredients

organic gem lettuce
spring onions
carrot
cucumber
fresh mint
fresh coriander
rice vermicelli noodles
bean sprouts

To make salad dressing

tahini or sesame oil
garlic cloves
rice vinegar
freshly squeezed lime
coconut sugar
chilli flakes
tamari
red chilli
water

Toppings

crispy fried onions
peanuts (finely chopped)

For the full ingredient list, exact measurements, complete recipe method, please scroll down to the recipe card at the bottom.

So today I'm making this popular cold noodle salad with vegan ingredients only. Traditionally, they ruin the salad dressing by adding Nuac Chom (Vietnamese fish sauce), but we're going to add tamari instead. And we're also going to add a very unusual ingredient. Scroll all the way down to the recipe, to find out what I'm talking about. As crazy as it seems, it worked very well in the dressing, and thanks to that ingredient the recipe is officially oil-free!

You'll get a lot of crunch from the cucumber, bean sprouts and lettuce. By adding fresh mint and coriander, you're going to experience one of the most interesting and flavoursome meals ever. It is definitely worth it to broaden your culinary horizons with this baby. Vietnam is officially number one on my travel wish list now. You know why!

OTHER EASY VEGAN RECIPES YOU WILL LOVE

Vegan Pho - Vietnamese noodle soup - did you know that this pho is actually a breakfast food? Feel free to enjoy it for lunch or dinner if you'd like - hopefully, pho police won't catch you 🙂

Deconstructed summer roll salad - for lazy individuals (talking about myself here) who just can't be bothered to roll these stupid rice paper rolls. This deconstructed summer roll bowl is so much easier to put together and it tastes exactly like summer rolls. That miso tahini sauce is so amazing!

Indonesian gado-gado salad - fresh crunchy salad, steamed veggies and tempeh served with rich, sweet and savoury peanut gado-gado sauce.

Vegan Mumbai cheese toastie - when a grilled cheese sandwich goes to India to find itself...

Roasted tandoori cauliflower with garlic yoghurt sauce - perfect for lunch or as a side dish.