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5 from 10 votes

Vegan Noodle Salad with Peanut Sauce

This asian vegan noodle salad with peanut sauce is quick, easy and full of flavour. A great mid-week meal.
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Main
Cuisine: Asian
Servings: 3
Calories: 280kcal
Author: Kate Hackworthy | Veggie Desserts


For the noodle salad:

  • 50 g rice noodles
  • 4 spring onions (scallions) cut into thin strips
  • 3 carrots spiralised or cut into thin strips
  • 1 red pepper deseeded and cut into thin strips

For the peanut dressing:

  • 2 tbsp smooth peanut butter
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1/2 tbsp tamari or soy sauce
  • 1/2 tbsp maple syrup
  • salt and pepper

To serve:

  • Heck Thai Bites cooked according to package instructions
  • 2 tbsp unsalted peanuts
  • 1 tsp sesame seeds
  • Lime wedges
  • chilli flakes to taste


  • Boil a kettle and then soak the noodles according to package instructions (approx 3 minutes). Drain, run under cold water, drain again.
  • Pile the vegetables into a bowl with the noodles.
  • Make the dressing, by whisking all dressing ingredients together. Whisk in just enough cold water to make a thick drizzling consistency.
  • Drizzle the dressing over the salad and top with the peanuts, sesame seeds, chilli flakes and wedges of lime.
  • Excellent served with Heck Thai Bites.


Calories: 280kcal | Carbohydrates: 32g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 310mg | Potassium: 468mg | Fiber: 5g | Sugar: 9g | Vitamin A: 11590IU | Vitamin C: 57.3mg | Calcium: 51mg | Iron: 1.3mg