This vegan Vermicelli Noodle Salad with a Peanut Miso Dressing is very hearty and refreshing at the same time. It’s perfect for meal-prep and requires no cooking!
You can also add in whatever vegetables or protein you’d like. Feel free to use up what you have!
I really love this Peanut Miso Vermicelli Noodle Salad because:
- It requires no cooking
- It’s hearty and refreshing at the same time
- It gets that nice crunch from the veggies
- It’s easily customisable
- Coated in a rich, umami dressing
FOR THE PEANUT MISO DRESSING
Mix together:
- plain peanut butter
- white miso paste
- chopped roughly peanuts, optional
- warm water, adjust to desired consistency
- maple syrup or other liquid sweetener
- sesame oil
- sesame seeds
- rice vinegar
- soy sauce
Feel free to adjust to your taste. 🙂
PREPARING THE NOODLE SALAD
THE NOODLES
For the noodles, I used mung bean vermicelli noodles (the white bundles on the photo below). You can also use rice vermicelli.
Prepare the noodles: Place the noodles in a large heat proof bowl. Pour in boiling hot water to completely submerge the noodles. Leave the noodles to soak and rehydrate for 8-10 minutes or until cooked and chewy to your liking. Drain the noodles from the water and then run the noodles through running water. You can add some ice cubes to quickly cool the noodles.
Slice the vegetables and protein of choice: I used cucumber, carrot, bell pepper, baked/smoked tofu, and prepared some fresh herbs like cilantro.
POUR THE DRESSING
MIX, AND ENJOY!
I really love a refreshing noodle salad, especially on hot summer days!
You can also make this in advance. Perfect for meal-prep on those busy days!
PREPARING IN ADVANCE
You can assemble the salad by placing the noodles, tofu, and vegetables together in an air-tight container and keep the dressing separate. Pour in the dressing when ready to enjoy before mixing well to have as a hearty and refreshing meal.
You can find the full recipe for this noodle salad below. Hope you enjoy! 🙂
You can also check out my other vegan noodle recipes:
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
- Jjajangmyeon (Noodles in Black Bean Sauce)
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Mie Goreng (Indonesian Fried Noodles)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
Peanut Miso Vermicelli Noodle Salad (Easy & No-Cook!)
Ingredients
Noodles
- 100 g dry vermicelli noodles
Peanut Miso Dressing
- 2 tbsp plain peanut butter
- 1 tbsp white miso paste
- 1 tbsp chopped roughly peanuts optional
- 1/4 cup warm water plus more if needed
- 3 tbsp maple syrup or other liquid sweetener
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1 tbsp rice vinegar
- 1/2 tbsp soy sauce
Vegetables and Toppings
- 1 small cucumber sliced into thin strips
- 1 small carrot peeled and sliced into thin strips or grated
- 1 small red bell pepper sliced into thin strips
- 1 small green bell pepper sliced into thin strips
- 100 g smoked or baked tofu sliced into thin strips
- Handful of fresh cilantro chopped
- Sesame seeds for garnishing
Instructions
Noodles
- Place the noodles in a large heat proof bowl. Pour in boiling hot water to completely submerge the noodles. Leave the noodles to soak and rehydrate for 8-10 minutes or until cooked and chewy to your liking. Drain the noodles from the water and then run the noodles through running water. You can add some ice cubes to quickly cool the noodles.
Dressing
- Meanwhile, mix all the ingredients together until smooth. Feel free to adjust the measurements to your taste and add more or less of the sweetener and the vinegar for added sweetness or acidity. You can also opt to add more water for a runnier dressing consistency. Set aside.
Assembling the Noodle Salad
- Prepare a large bowl or jar. Add noodles, vegetables, tofu, herbs, and then pour in some of the dressing. Mix everything to coat well. Enjoy!
Storage and Make-Ahead Tips
- You can assemble the salad by placing the noodles, tofu, and vegetables together in an air-tight container and keep the dressing separate. Pour in the dressing when ready to enjoy before mixing well to have as a hearty and refreshing meal.
NUTRITIONAL INFO
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This Post Has 8 Comments
Such a refreshing summertime dish! Thank you for sharing these recipes! Always easy to follow instructions and ingredients that are easy to find at the supermarket!! Your recipes never disappoint !
Thank you Tina, happy you liked ◡̈
This was so delicious!!!! This will definitely be part of my rotation from now on!! I didn’t have white miso paste so I subbed it with soy sauce oops! I have no problem eating tofu straight from the package too so I just added it as is. Haahaha! Easiest meal ever! Thanks for the recipe?
Lovely salad with great flavours, I’m a big fan of miso. I made mine with flat rice noodles as that’s what I had on hand. Would make again.
The dressing is perfectly balanced. I’m definitely adding this to my dinner rotation.
Glad you liked it! Thanks so much for trying it out!! ◡̈
I accidentally made double the amount, but I’m glad I did. This is so delicious!! Definitely going to make this very often!
Never too much noodle salad I guess! Haha thanks so much and glad you liked it! ◡̈