18 Delicious Vegan Rice Noodle Recipes Easy to Make

Are you ready to dive into a world of vibrant flavors and effortless cooking? Our roundup of 18 Delicious Vegan Rice Noodle Recipes is your ticket to quick, satisfying meals that don’t skimp on taste. Perfect for busy weeknights or lazy weekends, these dishes are a celebration of simplicity and plant-based goodness. Let’s get your chopsticks ready for some seriously easy and tasty inspiration!

Spicy Vegan Rice Noodle Salad

This Spicy Vegan Rice Noodle Salad is a vibrant, flavor-packed dish that’s as satisfying to make as it is to eat, perfect for those who love a little heat in their meals.

Ingredients

• 8 oz rice noodles
• 1 cup shredded carrots
• 1 cup thinly sliced red bell pepper
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp sriracha
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1 clove garlic, minced

Instructions

1. Cook the rice noodles according to package instructions, then rinse under cold water and drain well.
2. In a large bowl, whisk together the sesame oil, soy sauce, maple syrup, sriracha, lime juice, grated ginger, and minced garlic to make the dressing.
3. Add the cooled rice noodles, shredded carrots, sliced red bell pepper, chopped cilantro, and green onions to the bowl with the dressing.
4. Toss everything together until the noodles and vegetables are evenly coated with the dressing.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables against the soft noodles and the bold, spicy-sweet dressing makes this salad a standout dish that’s sure to impress.

Tip: For an extra crunch, sprinkle some crushed peanuts on top before serving.

Creamy Coconut Vegan Rice Noodle Soup

Warm up with this comforting bowl of Creamy Coconut Vegan Rice Noodle Soup, a delightful blend of rich coconut milk and aromatic spices that’s both nourishing and easy to whip up.

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 8 oz rice noodles
• 1 cup spinach, packed
• 1 lime, juiced
• Fresh cilantro and sliced red chili for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in the turmeric and curry powder, cooking for another minute to toast the spices.
3. Pour in the vegetable broth, coconut milk, soy sauce, and maple syrup, bringing the mixture to a gentle boil.
4. Add the rice noodles, reducing the heat to simmer for 5 minutes, or until the noodles are tender.
5. Stir in the spinach and lime juice, cooking just until the spinach wilts, about 1 minute.
6. Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili.

The magic of this soup lies in the balance of creamy coconut with the zing of lime and heat from the chili, creating a symphony of flavors in every spoonful.

Tip: For an extra creamy texture, let the soup sit for 5 minutes before serving to allow the flavors to meld beautifully.

Garlicky Vegan Rice Noodle Stir Fry

This Garlicky Vegan Rice Noodle Stir Fry is a quick, flavorful dish that brings a punch of garlic and a hint of spice to your dinner table in under 30 minutes.

Ingredients

• 8 oz rice noodles
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp red pepper flakes
• 1/2 cup fresh basil leaves
• 1 lime, cut into wedges

Instructions

1. Soak the rice noodles in hot water for 10 minutes, then drain and set aside.
2. Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the red bell pepper and broccoli florets to the pan. Stir-fry for 5 minutes until the vegetables are tender-crisp.
4. Stir in the soaked rice noodles, soy sauce, maple syrup, and red pepper flakes. Toss everything together and cook for another 3 minutes until the noodles are heated through.
5. Remove from heat and fold in the fresh basil leaves. Serve with lime wedges on the side for squeezing over.

The magic of this dish lies in the balance of sweet maple syrup against the heat of red pepper flakes, all tied together with the freshness of basil.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Thai Inspired Vegan Rice Noodle Bowl

Dive into the vibrant flavors of Thailand with this Vegan Rice Noodle Bowl, a perfect blend of sweet, spicy, and tangy that comes together in under 30 minutes.

Ingredients

• 8 oz rice noodles
• 2 tbsp coconut oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 cups baby spinach
• 3 green onions, sliced
• 1/4 cup chopped cilantro
• 1/4 cup roasted peanuts, chopped
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp sriracha
• 1 clove garlic, minced

Instructions

1. Soak rice noodles in hot water for 10 minutes, then drain and set aside.
2. Heat coconut oil in a large pan over medium heat. Add red bell pepper and carrot, sautéing for 5 minutes until slightly soft.
3. Add baby spinach, green onions, and minced garlic to the pan, cooking for another 2 minutes until spinach wilts.
4. Stir in the drained noodles, soy sauce, maple syrup, lime juice, and sriracha, tossing everything together for 2 minutes until well combined and heated through.
5. Remove from heat and garnish with chopped cilantro and roasted peanuts before serving.

The magic of this dish lies in the balance of flavors—sweet maple syrup, tangy lime, and spicy sriracha create a symphony in every bite.

Tip: For an extra crunch, add more peanuts right before serving.

Vegan Rice Noodle Spring Rolls

These Vegan Rice Noodle Spring Rolls are a light, refreshing treat packed with crisp veggies and tender noodles, perfect for a quick lunch or appetizer.

Ingredients

• 8 rice paper wrappers
• 2 oz rice noodles
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp sesame oil

Instructions

1. Cook the rice noodles according to package instructions, then drain and set aside to cool.
2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft, then lay it flat on a clean surface.
3. On the lower third of the wrapper, layer a small handful of rice noodles, shredded carrots, sliced cucumber, mint leaves, and cilantro leaves.
4. Fold the sides of the wrapper over the filling, then roll tightly from the bottom to enclose the filling. Repeat with remaining wrappers and filling.
5. In a small bowl, whisk together soy sauce, maple syrup, lime juice, and sesame oil to make the dipping sauce.
6. Serve the spring rolls with the dipping sauce on the side.

The combination of fresh herbs and the sweet-tangy dipping sauce makes these spring rolls irresistibly flavorful and perfect for sharing.

Tip: Keep the rice paper wrappers covered with a damp towel while assembling to prevent them from drying out.

Lemongrass Infused Vegan Rice Noodle Dish

Brighten up your weeknight dinner with this vibrant Lemongrass Infused Vegan Rice Noodle Dish, bursting with fresh flavors and a hint of citrusy aroma.

Ingredients

• 8 oz rice noodles
• 2 tbsp coconut oil
• 2 stalks lemongrass, bruised and chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, crushed

Instructions

1. Soak rice noodles in hot water for 10 minutes until soft, then drain and set aside.
2. Heat coconut oil in a large pan over medium heat. Add lemongrass, garlic, and ginger, sautéing for 2 minutes until fragrant.
3. Add red bell pepper and snap peas, cooking for another 3 minutes until vegetables are just tender.
4. Stir in the drained noodles, soy sauce, and maple syrup, tossing everything together for 2 minutes to combine.
5. Remove from heat and drizzle with lime juice. Garnish with cilantro and crushed peanuts before serving.

The magic of this dish lies in the lemongrass infusion, which adds a subtle, refreshing depth that elevates the simple ingredients to something truly special.

Tip: For an extra kick, add a thinly sliced chili pepper with the vegetables.

Vegan Rice Noodle Pad Thai

Dive into the vibrant flavors of Thailand with this Vegan Rice Noodle Pad Thai, a dish that’s as colorful as it is delicious, perfect for a quick weeknight dinner or a festive gathering.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup firm tofu, cubed
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the cubed tofu to the pan and cook for 5 minutes, stirring occasionally, until golden.
4. Toss in the drained rice noodles, soy sauce, maple syrup, lime juice, and red pepper flakes. Stir well to combine and cook for another 3 minutes.
5. Add the bean sprouts and green onions, cooking for an additional 2 minutes until everything is well mixed and heated through.
6. Serve hot, garnished with crushed peanuts for that perfect crunch.

This Vegan Rice Noodle Pad Thai stands out with its perfect balance of sweet, tangy, and spicy flavors, all wrapped up in a dish that’s ready in under 30 minutes.

Tip: For an extra burst of flavor, serve with a wedge of lime on the side to squeeze over just before eating.

Curry Flavored Vegan Rice Noodle Soup

Warm up your kitchen with this aromatic Curry Flavored Vegan Rice Noodle Soup, a comforting bowl that’s bursting with flavor and ready in no time.

Ingredients

• 8 oz rice noodles
• 1 tbsp coconut oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 cup spinach leaves
• 2 green onions, sliced
• 1/4 cup cilantro, chopped

Instructions

1. Soak the rice noodles in hot water for 10 minutes, then drain and set aside.
2. In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
3. Stir in the curry powder and cook for another minute to toast the spices.
4. Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer. Let it cook for 5 minutes to meld the flavors.
5. Add the soy sauce and lime juice, then gently fold in the spinach and cooked rice noodles, heating through for 2 minutes.
6. Serve hot, garnished with green onions and cilantro.

The magic of this soup lies in the balance of creamy coconut milk with the zing of lime and the depth of curry, creating a symphony of flavors in every spoonful.

Tip: For an extra kick, add a pinch of red pepper flakes with the curry powder.

Vegan Rice Noodle with Peanut Sauce

Dive into the creamy, nutty flavors of this Vegan Rice Noodle with Peanut Sauce, a dish that promises to be as satisfying to make as it is to eat.

Ingredients

• 8 oz rice noodles
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1/2 tsp grated ginger
• 1/4 tsp red pepper flakes
• 1/4 cup warm water
• 2 tbsp chopped peanuts
• 2 tbsp chopped cilantro

Instructions

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, minced garlic, grated ginger, and red pepper flakes until smooth. Gradually add the warm water to thin the sauce to your desired consistency.
3. Toss the cooked noodles with the peanut sauce until evenly coated.
4. Garnish with chopped peanuts and cilantro before serving.

The magic of this dish lies in the balance of tangy lime and sweet maple syrup against the rich peanut butter, creating a sauce that clings perfectly to every noodle.

Tip: For an extra crunch, sprinkle some additional chopped peanuts on top just before serving.

Mushroom and Tofu Vegan Rice Noodle Stir Fry

Dive into this Mushroom and Tofu Vegan Rice Noodle Stir Fry for a quick, flavorful meal that’s packed with umami and ready in under 30 minutes.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups sliced mushrooms (cremini or shiitake)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Soak rice noodles in hot water for 10 minutes until soft. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add tofu and cook for 5 minutes until golden. Remove and set aside.
3. In the same pan, heat remaining 1 tbsp oil. Add mushrooms, garlic, and ginger. Stir-fry for 3 minutes until mushrooms soften.
4. Return tofu to the pan. Add soy sauce, maple syrup, sesame oil, and red pepper flakes. Stir to combine.
5. Add drained noodles and toss everything together for 2 minutes until heated through.
6. Garnish with green onions and sesame seeds before serving.

The magic of this dish lies in the caramelized tofu and mushrooms, creating a depth of flavor that’s irresistibly savory with a hint of sweetness.

Tip: For extra crispiness, bake the tofu at 400°F for 20 minutes before adding to the stir fry.

Vegan Rice Noodle with Black Bean Sauce

Dive into the rich, umami-packed flavors of this Vegan Rice Noodle with Black Bean Sauce, a dish that promises to be a weeknight favorite with its quick prep and satisfying depth.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup black bean sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup vegetable broth
• 1 cup bell peppers, thinly sliced
• 1 cup carrots, julienned
• 2 green onions, sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. Soak the rice noodles in hot water for 10 minutes until soft, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Stir in the black bean sauce, soy sauce, sugar, and vegetable broth, bringing the mixture to a simmer.
4. Add the bell peppers and carrots to the pan, cooking for 5 minutes until the vegetables are tender-crisp.
5. Toss in the drained rice noodles, stirring well to coat them evenly with the sauce. Cook for another 2 minutes until everything is heated through.
6. Garnish with sliced green onions and sesame seeds before serving.

The magic of this dish lies in the black bean sauce’s deep, savory notes, perfectly balanced with the freshness of crisp vegetables and the chewiness of rice noodles.

Tip: For an extra kick, add a teaspoon of chili flakes when you sauté the garlic and ginger.

Sweet and Sour Vegan Rice Noodle

Dive into the vibrant flavors of this Sweet and Sour Vegan Rice Noodle dish, a perfect blend of tangy and sweet that’s sure to brighten up your dinner table.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup pineapple chunks
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp ketchup
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Soak the rice noodles in hot water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the red bell pepper and carrot, sautéing for 5 minutes until slightly softened.
3. Stir in the pineapple chunks, soy sauce, rice vinegar, brown sugar, ketchup, garlic powder, and red pepper flakes. Cook for another 3 minutes, allowing the flavors to meld.
4. Add the drained rice noodles to the pan, tossing gently to coat them in the sauce. Cook for 2 minutes until everything is heated through.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the harmony of textures—chewy noodles, crisp vegetables, and juicy pineapple—all coated in a glossy, flavorful sauce.

Tip: For an extra crunch, sprinkle some crushed peanuts on top before serving.

Vegan Rice Noodle with Stir Fried Vegetables

Dive into the vibrant flavors of this Vegan Rice Noodle with Stir Fried Vegetables, a dish that’s as colorful as it is comforting, perfect for a quick weeknight dinner.

Ingredients

• 8 oz rice noodles
• 2 tbsp sesame oil
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp red pepper flakes
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds

Instructions

1. Soak the rice noodles in hot water for 8-10 minutes until soft, then drain and set aside.
2. Heat sesame oil in a large pan over medium-high heat. Add broccoli, red bell pepper, and carrot, stir-frying for 5 minutes until vegetables are crisp-tender.
3. Add minced garlic and grated ginger to the pan, cooking for 1 minute until fragrant.
4. Stir in the soaked rice noodles, soy sauce, maple syrup, and red pepper flakes, tossing everything together for 2-3 minutes until well combined and heated through.
5. Garnish with chopped green onions and sesame seeds before serving.

The magic of this dish lies in the perfect balance of sweet, spicy, and umami flavors, all wrapped up in a satisfyingly chewy noodle texture.

Tip: For an extra crunch, sprinkle some crushed peanuts on top before serving.

Sesame Ginger Vegan Rice Noodle Salad

This Sesame Ginger Vegan Rice Noodle Salad is a refreshing, flavor-packed dish that comes together in minutes, perfect for those busy weeknights or a light lunch.

Ingredients

• 8 oz rice noodles
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 2 green onions, sliced
• 1 tbsp sesame seeds
• 1/4 cup chopped cilantro

Instructions

1. Cook the rice noodles according to package instructions, then rinse under cold water and drain well.
2. In a large bowl, whisk together the sesame oil, soy sauce, maple syrup, grated ginger, and minced garlic to make the dressing.
3. Add the cooled rice noodles, shredded carrots, sliced cucumber, and green onions to the bowl with the dressing. Toss everything together until well coated.
4. Sprinkle the salad with sesame seeds and chopped cilantro before serving.

The magic of this salad lies in the balance of textures and the bold, aromatic dressing that clings to every noodle. It’s a dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra crunch, add a handful of crushed peanuts or cashews right before serving.

Vegan Rice Noodle Pho

Warm up with a bowl of this comforting Vegan Rice Noodle Pho, a plant-based twist on the classic Vietnamese soup that’s bursting with flavor and easy to make at home.

Ingredients

• 8 cups vegetable broth
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 inch ginger, peeled and sliced
• 1 cinnamon stick
• 2 star anise
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 8 oz rice noodles
• 2 cups bok choy, chopped
• 1 cup bean sprouts
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 1 jalapeño, thinly sliced (optional)

Instructions

1. In a large pot, bring the vegetable broth to a simmer over medium heat. Add the onion, garlic, ginger, cinnamon stick, and star anise. Simmer for 20 minutes to infuse the broth with flavor.
2. Remove the cinnamon stick and star anise from the broth. Stir in the soy sauce and maple syrup.
3. Add the rice noodles to the pot and cook according to package instructions, about 3-5 minutes, until tender.
4. Stir in the bok choy and cook for another 2 minutes until just wilted.
5. Divide the soup among bowls. Top with bean sprouts, cilantro, lime wedges, and jalapeño slices if using.

The secret to this pho’s depth of flavor lies in the aromatic broth, simmered with cinnamon and star anise for a hint of warmth and sweetness.

Tip: For an extra layer of flavor, toast the cinnamon stick and star anise in a dry pan for a minute before adding them to the broth.

Vegan Rice Noodle with Spicy Tomato Sauce

Dive into the vibrant flavors of this Vegan Rice Noodle with Spicy Tomato Sauce, a dish that promises a delightful kick with every bite, perfect for those who love a little heat in their meals.

Ingredients

• 8 oz rice noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup fresh basil, chopped

Instructions

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. Heat the olive oil in a large pan over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Stir in the diced tomatoes, tomato paste, soy sauce, maple syrup, red pepper flakes, and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Add the cooked rice noodles to the pan, tossing gently to coat them evenly with the sauce.
5. Remove from heat and sprinkle with fresh basil before serving.

The magic of this dish lies in the balance of sweetness from the maple syrup and the heat from the red pepper flakes, creating a sauce that’s irresistibly complex.

Tip: For an extra crunch, top with roasted peanuts or sesame seeds before serving.

Vegan Rice Noodle and Edamame Salad

This Vegan Rice Noodle and Edamame Salad is a vibrant, protein-packed dish that’s as satisfying as it is colorful, perfect for a quick lunch or a light dinner.

Ingredients

• 8 oz rice noodles
• 1 cup shelled edamame, thawed if frozen
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 green onions, thinly sliced
• 1/4 cup chopped cilantro
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes

Instructions

1. Cook the rice noodles according to package instructions, then rinse under cold water and drain well.
2. In a large bowl, combine the cooked noodles, edamame, red bell pepper, carrot, green onions, and cilantro.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, ginger, garlic, and red pepper flakes.
4. Pour the dressing over the salad and toss gently to combine everything evenly.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the creamy edamame and chewy noodles creates a delightful texture contrast, while the dressing adds a sweet and tangy kick.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Vegan Rice Noodle with Mango and Lime Dressing

Brighten up your meal with this vibrant Vegan Rice Noodle dish, tossed in a zesty mango and lime dressing that’s bursting with fresh flavors.

Ingredients

• 8 oz rice noodles
• 1 ripe mango, peeled and diced
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped

Instructions

1. Cook the rice noodles according to package instructions, then rinse under cold water and set aside.
2. In a blender, combine the diced mango, 2 tbsp lime juice, 1 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp sesame oil, and minced garlic. Blend until smooth.
3. Toss the cooled noodles with the mango-lime dressing until evenly coated.
4. Garnish with 1/4 cup fresh cilantro and 1/4 cup chopped roasted peanuts before serving.

The creamy mango dressing clings beautifully to the slippery noodles, creating a dish that’s as satisfying to eat as it is pretty to look at.

Tip: For an extra crunch, add some thinly sliced red bell pepper or cucumber to the mix.

Conclusion

We hope these 18 delicious vegan rice noodle recipes inspire your next kitchen adventure! Easy to make and packed with flavor, they’re perfect for any home cook looking to spice up their meal rotation. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!