Vegan Wide Bean Thread Noodle Salad

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Vegan Wide Bean Thread Noodle Salad
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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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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.


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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