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Rice noodle salad with chopped veggies, peanuts, and sliced red chilies.
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5 from 1 vote

Easy Vegan Rice Noodle Salad (Oil-Free Recipe)

Easy vegan rice noodle salad is a plant-based oil-free recipe that’s brimming with crunchy veggies, beans, noodles, and zesty lemongrass dressing made in 30 minutes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course, Salad
Cuisine: Asian
Diet: Gluten Free, Low Fat, Vegan
Servings: 4
Calories: 460kcal
Author: Denise Perrault

Ingredients

  • 8 ounces rice noodles see notes for options
  • 1 ½ cups green beans cut into bite-sized pieces
  • 1 ½ cups Adzuki beans 1 - 15 ounce/400 gram can
  • 1 ½ cups mung bean sprouts
  • 1 small cucumber deseeded and sliced
  • 6 medium green onions scallions/ spring onions, chopped (white and green parts)
  • ½ cup basil leaves torn or chopped
  • ¾ cup fresh mint leaves torn or chopped
  • ¾ cup cilantro chopped
  • ⅓ cup unsalted peanuts chopped, optional
  • ¼ cup rice vinegar
  • 1 medium lime zest and juice
  • 2 teaspoons maple syrup
  • 2 teaspoons soy sauce or Tamari or coconut amino acids
  • 1 medium red chili pepper diced
  • 1 clove garlic minced
  • 1 stalk lemongrass peeled and thinly sliced or minced
US Customary - Metric

Instructions

  • Use a steam basket to cook the green beans and let them cool to room temperature. Steam them for just a few minutes, so they stay crisp.
  • Mix Adzuki beans, bean sprouts, cucumber, basil, mint, and cilantro in a large bowl.
  • Cook the noodles according to the package directions. Rinse them and let them cool before adding them to the salad bowl. Toss the ingredients together.
  • Whisk the dressing in a small bowl, then add it to the salad. Then add the chopped peanuts. Mix well. 

Notes

  • Black beans are a great substitute for Adzuki beans. You can also use a variety of white beans or chickpeas. 
  • Store rice noodle salad in an airtight container. Let it warm to room temperature and stir it before serving. Add a little lime juice to spruce it up if desired.
  • Use 2 teaspoons of grated lemon zest as a substitute for lemongrass.
  • You can use a variety of noodles for this recipe, including pho, vermicelli rice noodles, fThai pad noodles, or angel hair spaghetti.

Nutrition

Calories: 460kcal | Carbohydrates: 87g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 984mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1386IU | Vitamin C: 41mg | Calcium: 128mg | Iron: 5mg