Liang Mian (Cold Noodles)
This Peanut Butter Rice Noodle Salad is a quick, healthy and flavour-packed vegan meal that's ready in just 15 minutes. Made with rice noodles, a creamy peanut butter sauce, crunchy cucumber, sesame seeds and fresh chives, it's perfect for meal prep, easy lunches or a light dinner. Naturally dairy-free and easily made gluten-free using tamari, this delicious noodle salad is packed with plant-based ingredients and can be enjoyed warm or cold.
Servings: 4 people
Calories:
Ingredients
- * 300g dried rice noodles
- * 8 tbsp natural peanut butter
- * 6 tbsp tamari or soy sauce
- * 4 tbsp maple syrup
- * 6 tbsp apple cider vinegar
- * 300g cucumber shredded
- * 4 tbsp sesame seeds
- * 6-8 chives or 4 spring onions finely sliced
- * 2 tbsp chilli flakes optional
Instructions
- Cook the rice noodles according to the packet instructions until tender. Drain well and set aside. If serving cold, rinse briefly under cold water to stop the cooking.
- In a large mixing bowl, whisk together the peanut butter, tamari (or soy sauce), maple syrup and apple cider vinegar until smooth and creamy. If needed, add 1-2 tablespoons of warm water to loosen the sauce.
- Add the cooked rice noodles and shredded cucumber to the bowl. Toss until the noodles are evenly coated in the peanut sauce.
- Divide between four bowls and garnish with the sesame seeds, sliced chives (or spring onions) and chilli flakes, if using.
- Serve immediately while warm or refrigerate and enjoy cold.
Notes
* Use tamari instead of soy sauce to make this recipe gluten-free.
* Add a splash of warm water to thin the sauce if using a thick peanut butter.
* This recipe can be enjoyed warm or cold, making it ideal for lunchboxes and meal prep.
* Store leftovers in an airtight container in the refrigerator for up to 2 days
* For extra protein, add baked tofu, edamame beans or tempeh.
* Add a splash of warm water to thin the sauce if using a thick peanut butter.
* This recipe can be enjoyed warm or cold, making it ideal for lunchboxes and meal prep.
* Store leftovers in an airtight container in the refrigerator for up to 2 days
* For extra protein, add baked tofu, edamame beans or tempeh.