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This fresh and quick vegan vermicelli and cucumber noodle salad recipe is perfect for lunches or dinners on warm summer nights. Add in tofu, shredded chicken or prawns for extra protein!
1 large cucumbers - spiralized
100g of vermicelli noodles
A handful of coriander, chopped
A handful of mint, chopped
1/4 cup roasted crushed peanuts
Sriracha or chilli flakes, if desired
3 Tbsp almond butter
1 Tbsp ginger, minced
Zest & juice of 1 lime
2 Tbsp olive oil
2 Tsp sesame oil
3 Tsp tamari
2 Tsp chilli garlic sauce
1. Toss together the cucumber noodles and vermicelli noodles (cooked as directed), with mint and coriander.
2. In a separate bowl, combine the dressing ingredients and stir into the noodles.
3. Top salad with sesame seeds and peanuts, and add in tofu, chicken or prawns if desired.
4. Serve and enjoy!