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Vegan Vietnamese Rice Noodle Bowl with Ginger Peanut Dressing

Vegan Vietnamese Rice Noodle Bowl with Ginger Peanut Dressing

  • An easy vegan Vietnamese-Style rice noodle bowl with a ginger and peanut dressing. The perfect speedy weekday meal in a bowl. Made with rice noodles, tofu, carrots, spring onions and fresh herbs.
Vegan Rice Noodle Bowl

Total cooking time: 20 minutes | Serves: 2 | Easy


For the bowl

  • 100g thin rice noodles
  • 250g firm tofu, patted dry and diced
  • 150g small carrots, sliced
  • 1-2 spring onions, diced
  • 1 tsp olive oil
  • Fresh basil and sesame seeds for topping

Peanut dressing

  • 2 tbsp toasted sesame oil
  • 2 tbsp salted peanut butter
  • 1 tbsp maple syrup
  • 1 tbsp low sodium soy sauce
  • 1 splash lime juice
  • 1/2 tsp fresh ginger (minced or grated)
  • 1 tbsp boiling water


  1. Start by preparing your rice noodles according to packaging instructions and set aside.
  2. Add the oil to a medium saucepan over medium heat. Add the tofu and fry for 10 minutes, stirring occasionally.
  3. In the meantime, make the peanut dressing, by whisking together the ingredients until well blended.
  4. Combine all ingredients in a bowl, drizzle with peanut dressing and top with sesame seeds.
Vegan Rice Noodle Bowl

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