Veggie Packed Noodle Salad with Carrot Ginger Dressing (Vegan)
These deliciously vibrant Veggie Packed Noodle Salad with Carrot Ginger Dressing are ready in less than 30 minutes, with lots of fibre and protein in every bite. They are packed with wholefoods, naturally vegan and gluten-free.
I love a good noodle recipe, especially one I can cook once and eat twice (or more times if you make a bigger batch!) as these make such a good lunch. They are ideal for meal prep, as you just need to cook noodles, chop some veg and blend up the sauce. I have also air fried some tofu for more texture and crunch on top (as well as more protein) which takes these noodles to the next level. But, the most important part is the dressing: it’s golden, vibrant, tastes like sunshine and is so zingy!
Why will I love these noodles?
These are so good:
- Vibrant, fresh, crunchy and smooth
- With lots of fresh veggies
- Use whatever you have at home
- The dressing is so easy but so tasty
- It’s zingy, creamy, zesty and warming
- Tastes like sunshine
- Easy to make in 15 minutes
- Naturally high in fibre
- With all the veg
- A great source of protein
- With beans and tofu
- Topped with air fried crispy spiced tofu crumbles
- Delicious for dinner and lunch
- Makes great leftovers
- Ideal for meal prep
- Everyone will love them
- Make up a bigger batch or easily ½ the recipe
- Naturally vegan, egg-free and dairy-free
- Gluten-free and easily nut-free
- No cooking required
- Apart from air frying!
- Great all year round
If you already love the sound of these noodles, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the dressing:
- Extra virgin olive oil: use your best olive oil here.
- Rice wine or apple cider vinegar: this adds lots of tang.
- White miso paste: for umami richness.
- Tahini: to make the dressing rich and smooth. Make sure it’s runny and smooth tahini.
- Carrots: to make the dressing high in vitamins, naturally vibrant yellow-orange and delicious!
- Fresh ginger: for the fiery zing.
- Garlic: for flavour.
- Apple: this adds sweetness and a lovely flavour while adding lots of fibre, too.
- Lemon: for tang.
- Maple syrup: to add a touch of sweetness.
- Salt and pepper: to season throughout.
As for the noodles:
- Noodles: I use vermicelli noodles but any salad noodles work well.
- Peppers: any colour.
- Cucumber: for freshness.
- Fennel: I love the flavour of fennel, but you can use white cabbage, too.
- Fresh herbs: I use a mix of basil, mint and coriander or parsley.
- Spring onion: sliced thinly. Or use red onion.
- Edamame beans: for protein, fibre and a delicious crunch.
- Roasted peanuts: to add crunch.
And finally for the tofu:
- Extra-firm tofu: crumbled up into small pieces – this adds more texture.
- Sesame oil: to allow the tofu to crisp up. You can use any other oil too but I like the flavour.
- Tamari soy sauce: for richness.
- Paprika: I always use smoked hot paprika.
Are these gluten-free and nut-free?
These are gluten-free as long as you use rice-based GF noodles. To make them nut-free swap the peanuts for seeds.
How do I make them?
These are ready in a few steps:
- Make the dressing in a high-speed blender: and process until smooth.
- Cook the noodles: and allow to cool.
- Prepare all of the veggies: slicing and chopping.
- Crumble the tofu and air fry (I have the wonder oven): with the seasoning.
- Add all of the salad components to a bowl and pour over the dressing: toss well.
- Plate up and top with the tofu: and some fresh herbs.
How long will they last?
Keep these noodles in the fridge in a sealed container for 2-3 days.
What other recipes can I try?
For more noodles and lunch ideas:
- Cashew Crunch Edamame Bean Salad
- Peanut Curry Ramen Noodles
- Crispy Rice Mushroom Satay Salad
- Creamy Lemon Pasta with Charred Corn and Courgettes
- Spicy Peanut Noodles
Veggie Packed Noodle Salad with Carrot Ginger Dressing (Vegan)
These deliciously vibrant Veggie Packed Noodle Salad with Carrot Ginger Dressing are ready in less than 30 minutes, with lots of fibre and protein in every bite. They are packed with wholefoods, naturally vegan and gluten-free.
Ingredients
For the Sauce:
- 4 tbsp extra virgin olive oil
- 4 tbsp rice wine (or apple cider) vinegar
- 2 tbsp white miso paste
- 2 tbsp runny, smooth tahini
- 1 large or 2 smaller carrots, roughly chopped
- 1-inch piece fresh ginger, peeled and chopped
- 2 cloves garlic, peeled
- 1 apple, cored and chopped
- 1 lemon, juiced
- 1 tbsp maple syrup
- 4 tbsp water, or more as needed
- Salt and pepper
For the Noodles:
- 4 nest noodles (approx. 280g uncooked weight)
- 2 bell peppers, thinly sliced
- 2 small cucumbers, in ½ moons
- 1 fennel, thinly shredded (or ¼ white cabbage)
- 1 large bunch fresh herbs (mix of basil/coriander/parsley/mint)
- 4 spring onions, thinly sliced
- 100g roasted peanuts
- 320g edamame beans, thawed if frozen
For the Crumbled Tofu:
- 200g extra-firm tofu, crumbled
- 1 tbsp sesame oil
- 1 tbsp tamari soy sauce
- 1/2 tsp hot smoked paprika
Instructions
- First, make the sauce. Add all of the ingredients to a small high-speed blender (start with 4 tbsp water) and blend until creamy. Adjust the salt and pepper to taste, and add more water as needed. Now, cover and place in the fridge until needed.
- Cook the noodles according to packet instructions and then drain and run under cold water to prevent them from cooking further.
- Move onto the tofu topping. Add the crumbled tofu to a tray and toss with the sesame oil, soy sauce and paprika, and arrange in an even layer. Air fry for 15 minutes at 180C, until golden and crisping.
- Prepare all of the veggies for the noodle salad.
- Into a large mixing bowl, add the cooked noodles, vegetables, herbs, peanuts, edamame beans and most of the sauce. Toss together really well.
- Divide into bowls, top with the rest of the sauce and the crumbled tofu.
- Enjoy straight away or keep in a sealed container for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Veggie Packed Noodle Salad with Carrot Ginger Dressing so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With ginger love x
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