Vegan Vermicelli Noodles Recipe Easy and Delicious Guide

Vermicelli noodles are a beloved staple in many Asian-inspired dishes, known for their delicate texture and ability to soak up flavors beautifully. If you’re looking for a quick, easy, and absolutely delicious vegan meal, this vegan vermicelli noodles recipe is just what you need.

Combining fresh vegetables, aromatic herbs, and a tangy sauce, this dish is vibrant, nutritious, and satisfying. Whether you’re a seasoned vegan or simply want to add more plant-based meals to your routine, this recipe offers a wonderful balance of flavors and textures that will delight your taste buds.

Perfect for lunch, dinner, or even a light snack, vegan vermicelli noodles make a versatile and wholesome dish. Plus, it’s quick to prepare, making it ideal for busy weekdays or last-minute gatherings.

Dive into this recipe and discover how simple ingredients can come together to create an unforgettable vegan meal!

Why You’ll Love This Recipe

Vegan vermicelli noodles are not only flavorful and fresh but also incredibly versatile. This recipe uses fresh vegetables and a simple, tangy dressing that enhances the natural taste of the noodles without overpowering them.

It’s a light yet filling dish perfect for those warm days or when you want something healthy and quick.

Another reason to love this recipe is its ease and adaptability. You can customize the vegetables and herbs according to your preference or what’s in season.

Additionally, it’s gluten-free if you choose rice vermicelli, making it suitable for many dietary needs.

If you enjoy this recipe, be sure to check out other plant-based delights like Asian Vegan Recipes for Delicious and Healthy Meals and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Ingredients

• 100g rice vermicelli noodles (or any thin rice noodles)
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 1 red bell pepper, thinly sliced
• 2 spring onions, chopped
• 1 cup shredded purple cabbage
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup roasted peanuts, chopped (optional)
• For the dressing:
• 3 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp lime juice (freshly squeezed)
• 1 tbsp maple syrup or agave nectar
• 1 tsp toasted sesame oil
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1 small red chili, finely chopped (optional for heat)

Equipment

• Large mixing bowl
• Medium pot for boiling noodles
• Colander or sieve
• Sharp knife and cutting board
• Measuring spoons
• Mixing spoon or tongs

Instructions

1. Prepare the vermicelli noodles: Bring a medium pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually 3-4 minutes, until tender but still slightly firm. Drain the noodles in a colander and rinse with cold water to stop the cooking process. Set aside.
2. Prepare the vegetables: While the noodles are cooking, wash and julienne the carrot, cucumber, and red bell pepper. Chop the spring onions, cilantro, and mint. Shred the purple cabbage finely. Place all the vegetables and herbs in a large mixing bowl.
3. Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, maple syrup, toasted sesame oil, minced garlic, grated ginger, and finely chopped chili if using. Taste and adjust the seasoning as desired.
4. Combine noodles and vegetables: Add the drained noodles to the bowl with the vegetables and toss gently to combine.
5. Add the dressing: Pour the dressing over the noodle and vegetable mixture. Toss everything together until the noodles and vegetables are evenly coated with the dressing.
6. Garnish and serve: Sprinkle the chopped roasted peanuts over the top for some crunch. Serve immediately or refrigerate for 30 minutes to chill for a refreshing cold noodle salad.

Tips & Variations

Tip: To prevent the noodles from sticking together, rinse them thoroughly under cold water after cooking and toss with a tiny dash of sesame oil.

Variation: Add tofu cubes or tempeh for extra protein. You can marinate and pan-fry them before tossing into the noodles for a heartier meal.

Substitution: Try adding shredded kale or spinach for a green boost. You can also swap out peanuts for cashews or sunflower seeds depending on your preference or allergies.

Nutrition Facts

Serving Suggestions

This vegan vermicelli noodle dish pairs wonderfully with light and fresh side dishes. Consider serving it alongside steamed edamame or a crisp cucumber salad.

It also complements other vegan dishes like Vegetarian Swiss Chard Recipes for Healthy Meals or a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating for a full meal experience.

For a fun twist, wrap the noodles and veggies in lettuce leaves for a handheld wrap. Garnish with fresh lime wedges for an added zest.

Conclusion

Making vegan vermicelli noodles at home is a fantastic way to enjoy a fresh, healthy, and flavorful meal in no time. This recipe balances crunchy veggies, fresh herbs, and a tangy dressing that brings it all together perfectly.

It’s adaptable, nutritious, and can easily be modified to suit your taste or what’s available in your kitchen. Whether you’re cooking for yourself, family, or friends, this vibrant dish is sure to impress.

Give this recipe a try and let your creativity shine by mixing in your favorite vegetables or proteins. For more delicious vegan inspiration, explore recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Happy cooking and enjoy your plant-based journey!

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