Asian Rice Noodle Salad

Asian Rice Noodle Salad
Heather Nicholds, C.H.N.

During the summer, an Asian rice noodle salad is a wonderful way to have a fresh but filling meal, and we can bring in colorful, seasonal veggies. It makes a great addition to a picnic or BBQ, since the veggies will just marinate more in the dressing if they have longer to sit.

There’s a recipe below, but this can be made up of whatever vegetables you have on hand. You can cook the veggies if you prefer, or have them raw but wilted like I did. However you do it, this comes together for a very quick and easy vegan meal.

The ginger-miso dressing used in this one helps to boost your body’s metabolism and is really tasty too!


Asian rice noodle salad for a fresh & filling vegan summer meal
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Asian Rice Noodle Salad

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Drinks, Main Course, Salad
Cuisine: American, Asian
Servings: 2 servings
Author: Heather Nicholds, C.H.N.


  • 4 oz rice noodles
  • 1 cup broccoli chopped
  • 1 cup mushrooms sliced
  • 1 tbsp tamari or soy sauce
  • 1 cup bell pepper or cherry tomatoes, chopped
  • 1 cup snow peas or green beans, chopped
  • 1 cup bean sprouts or shredded cabbage
  • 2-3 tbsp sesame seeds or pumpkin seeds, cashews, or peanuts


  • 1 tbsp miso
  • 2 tbsp tamari or soy sauce
  • 1 tbsp apple cider vinegar or brown rice vinegar
  • 1-2 tsp toasted sesame oil
  • 1 tsp unrefined sugar
  • pinch red pepper flakes optional
  • 1 tbsp fresh ginger grated and squeezed for juice, optional
  • 3-4 leaves fresh Thai basil minced, optional, or handful cilantro


  • Start a pot of water boiling for the noodles.
  • Meanwhile, chop the broccoli and mushrooms, put them in a container with a tight-fitting lid. Sprinkle a tablespoon or so of tamari, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Leave them to sit, shaking occasionally while you chop the rest of the vegetables.
  • Once the water is boiling, add the noodles to the pot. Break them in half if you don't want the strands to be too long. Cook according to package directions.
  • While the noodles are cooking, make the dressing by squeezing the pulp of the grated ginger to get the juice only, into a bowl. Add the miso, tamari, vinegar, oil and red pepper flakes (if you’re using them). Whisk it until everything is combined. Add a tablespoon or two of water to thin if your mixture is thick.
  • Once the noodles are cooked, drain them and rinse with cold water.
  • Place the vegetables in a large bowl, pour the dressing over them and toss. Add the noodles, toss again. You could add some cooked tofu, tempeh, or edamame beans if you want. Serve garnished with sesame seeds, cashews, or peanuts.


Tried this recipe?Tag me @HeatherNicholds so I can see!


  1. Laura Quiñones 5 years ago

    Is the Asian rice noodle salad for 1 person?

    • Author
      Heather Nicholds, C.H.N. 5 years ago

      I’m so sorry Laura, it was meant to say 2 servings – I’ve updated the recipe now!

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