Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Vegan Vietnamese Noodle Salad

This sweet and spicy recipe is loaded with flavor and healthy vegetables. A simple plant based recipe that takes less than 10 minutes to make. Healthy eating has never been simpler! This recipe is plant based, vegan, oil-free, gluten-free, refined sugar free, dairy free, raw vegan*, paleo*, and high fiber!

Happy Hump Day friends! I am trying my hand at Vietnamese cuisine today, well yesterday! I made this healthy noodle salad, and I can confirm it was absolutely delicious! Typically recipes like this have fish sauce in them, so they are not vegan friendly. I always get sketched out a little when I am at an Asian restaurant, because I am concerned that everything is laced with fish sauce! I always try and ask the server if they use fish sauce in their recipes, and they are always super helpful. I have learned that most of the foods do contain fish sauce, but you can usually count on curries being 100% vegan! If you are not sure what Asian curry tastes like (very different than Indian curry!), I have a great recipe for Green Curry With Crispy Tofu that is vegan and simple to make!

If you keep up with my posts, then you know that my mission is to create as many healthy plant based vegan recipes as possible, so you never have to stress about food again. It is so sad to me that food has become such a stress factor in today's society. We were created to enjoy food, that's why we are attracted to bright colors, crave rich and creamy foods, and love a good crunch! However, instead of just enjoying all these things in their natural states, we decided to make synthetic versions. I personally believe this is where everything went wrong. We have an abundance of foods to enjoy on this planet; over 300,000 known edible plants! Yet we are still searching for the magic pill that lets us eat addictive synthetic foods. I could go on and on about how the modern day food system drives me crazy, but that's not what today's post is about. Today's post is about simple tweeks to recipes that are so close to being whole foods plant based, but miss the mark because a few simple ingredients,

I got the inspiration for this recipe after seeing something very similar to it at a restaurant, but that version had shrimp and fish sauce. This recipe is 100% fish free! I made a few simple tweeks to make this recipe vegan, and I even found ways to reduce the refined sugar and make this recipe refined sugar-free! Since I was making this recipe as a lunch, rather than a dinner, I decided to go with a light noodle. Originally I was going to go with kelp noodles, but the store was sold out! * If you want to make this recipe raw vegan and paleo, use kelp noodles. I love kelp noodles, they taste just like noodles and they're made out of kelp! They are a great plant based noodle option.

Instead of kelp noodles I found the Nasoya Pasta Zero Fettuccine on sale for $0.99, so I decided to try it, and I loved it! I was so excited about this, because it's a great way to lower the calorie density of meals, while still keeping the volume up. Don't get me wrong I still love brown rice noodles, and all other grain based noodles, because they will keep you full for much longer, but if you are looking for something to satisfy those noodle cravings without adding a ton more calories, then Nasoya is for you! (not sponsored here people, just genuinely really like the product!) Alright let's get to the recipe!!


Serves: 4

Total Time: 10 Minutes


  • 2 Packages Nasoya Noodles , kelp noodles, or rice noodles!

  • 2 English Cucumbers

  • 4 Large Carrots

  • 1 Bunch Cilantro

  • 3 Green Onions

  • 1 Cup Mung bean sprouts

  • 1/2 Cup Crushed Peanuts

  • 1/4 Cup Rice Vinegar

  • Juice of 2 Limes

  • 2 Tablespoons Date Syrup (D'Vash is always my go to!)

  • 2 Teaspoons Liquid Aminos

  • 1 Teaspoon Red Pepper flakes

  • 1/3 Cup water


  1. Begin by preparing your noodles, whether that be by boiling, straining, or soaking.

  2. Spiralize the cucumbers and carrots to create noodles. Chop the cilantro and green onions. Add all vegetables and noodles to a large bowl.

  3. Add remaining ingredients to a bowl and whisk together. Pour dressing over salad, toss and enjoy!