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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 454.8
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 271.6 mg
  • Total Carbs: 88.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 7.3 g

View full nutritional breakdown of Vegan Wide Bean Thread Noodle Salad calories by ingredient
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Vegan Wide Bean Thread Noodle Salad

Submitted by: EARTHSEAME
Vegan Wide Bean Thread Noodle Salad

Introduction

This recipe can also be made with almost any other kind of noodle. Make with Bean Thread or Rice Noodles to keep the recipe gluten-free. This recipe can also be made with almost any other kind of noodle. Make with Bean Thread or Rice Noodles to keep the recipe gluten-free.
Number of Servings: 4

Ingredients

    6 ounces wide bean thread noodles
    1 small garlic clove, finely grated
    3 tablespoons fresh lime juice
    1 tablespoon of grated lime zest
    3 tablespoons seasoned rice vinegar
    2 tablespoons of sweet chili sauce
    1 teaspoon of sesame oil
    1 tablespoon finely grated peeled ginger
    1/4 teaspoon freshly ground black pepper
    1 cucumber, thinly sliced
    2 large carrots, peeled, julienned
    2 cups of fresh bean sprouts
    2 cups of sugar snap peas, strings removed
    1 cup chopped fresh cilantro, divided
    2 green onions, sliced
    1/2 cup unsalted, dry-roasted peanuts, coarsely chopped, divided

Tips

Try toasted sesame seeds instead of peanuts.


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Directions

Whisk garlic, lime juice, zest, vinegar, sweet chili sauce, ginger, sesame oil, and pepper in a large bowl. Add cucumber, carrots, bean sprouts, and sugar snap peas; toss to combine. Let sit while noodles soak.

Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15–20 minutes; drain. Rinse under cold water and drain well.

Add noodles, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with green onions and remaining cilantro and peanuts.

Serving Size: Makes 4 servings






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