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Thai Noodle Salad

Rebecca Weller - Vegan Sparkles
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2


  • 2 small Lebanese cucumbers thinly sliced into 'ribbons' (see instructions below)
  • 2 spring onions thinly sliced
  • 6 cherry tomatoes halved
  • 8 snow peas ends trimmed
  • 1 small red chilli thinly sliced
  • 1/4 cup firmly packed fresh coriander leaves
  • 1/4 cup firmly packed fresh mint leaves
  • 100 g/3.5oz vermicelli rice noodles
  • 1/2 cup raw cashews
  • 1/4 cup sesame seeds


  • 1/8 cup tamari/soy sauce
  • 1/8 cup sesame oil
  • 1/8 cup fresh lime juice
  • 1/2 tsp fresh garlic crushed
  • 1/2 tsp fresh ginger finely chopped
  • 1 Tbsp apple cider vinegar


  • Place noodles in a large bowl, cover with boiling water and allow to soak for 5 minutes or until soft. Drain and set aside.
  • Lay cucumbers horizontally on chopping board and using a large peeler, run the peeler from one end of the cucumber to the other to create cucumber 'ribbons'.
  • Mix all dressing ingredients in a small bowl or jar.
  • Assemble salad ingredients on a serving plate and sprinkle with cashews and sesame seeds.
  • Add noodles, drizzle with dressing, and enjoy! x