Description
This easy cold vermicelli noodle salad is tossed with crisp summer vegetables and a creamy tahini sauce for a refreshing meal ready in just 20 minutes or less. Instant rice noodles eliminate the need to cook while shelled edamame adds a touch of protein to this vegan and gluten free summer meal.
Ingredients
for the tahini sauce
- 1/4 cup tahini
- 2 1/2 tablespoons hoisin sauce
- 2 tablespoons tamari
- 2 teaspoons sriracha
- 2 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon ground ginger
- Water, as needed to thin
for the vermicelli salad
- 4 ounces instant vermicelli rice noodles
- 2/3 cup shelled edamame, frozen or fresh
- 2 mini cucumbers, halved then thinly sliced on the bias
- 1 medium/large carrot, shredded
- 4 ounces mini sweet peppers, seeds removed then thinly sliced
- 1/4 cup roasted cashews, chopped
- 2 scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup mint, chopped
- Roasted sesame seeds, optional
- 1 medium lime, cut into wedges, optional
Instructions
Whisk together all of the dressing ingredients except for the water until smooth. Keep in mind that the sauce will be on the saltier side since it will be seasoning both the noodles and veggies. If you want it saltier, add more tamari. If you want it spicier, add more sriracha. If the sauce seems to thick, add a splash of water at a time, whisking to combine.
Prepare the noodles according to the package instructions. For the ones I use, the noodles are covered in boiling water then left to sit for 3 minutes. If your edamame is frozen, soak it in the boiling water along with the noodles. Drain, the noodles then rinse them under cool water until cool to the touch. Use clean kitchen scissors to cut the noodles into bite-sized strands/pieces.
Add the noodles and edamame to a large bowl and toss with half of the dressing using two large forks. Once the noodles are evenly coated in the dressing, add the sliced cucumbers, shredded carrot, sliced sweet peppers, chopped cashews, sliced scallions, chopped cilantro, chopped mint, and sesame seeds if using. Toss well using the two large forks then taste and add more dressing to taste.
Garnish each serving with scallions and sesame seeds if you like and serve with lime wedges on the side.
Store leftovers in the fridge and enjoy within 2-3 days for the best flavor and texture.
Notes
- In order to avoid having to cook, look for instant vermicelli rice noodles or any instant rice noodles that simply require a soak in boiling water. I like to use the MAMA brand instant vermicelli noodles (not-sponsored) as they’re gluten-free and always stocked at the Whole Foods by me.
- If you have a sesame allergy, feel free to use cashew butter, peanut butter, or sunflower seed butter in place of the tahini. Since these are all typically thicker than tahini, you’ll most likely need to thin the sauce down a bit with some water.
- I love using mini sweet peppers because they’re easy to find in the summer and in my opinion, tastier than bell peppers. If you only have access to bell peppers, use 1 large or 2 smaller red, orange, or yellow bell peppers in place of the mini sweet peppers.
- If you don’t like the taste of cilantro, you can double up on the mint or swap in an equal amount of Thai basil or Italian basil.
- This recipe yields 2 large entree/main dish sized portions or 3 smaller portions if you’re pairing the salad with something else for your meal.
- Prep Time: 20 minutes
- Category: Dinner, Lunch