These vegan summer roll noodles are light, refreshing, and involve no cooking. This is the perfect meal to combat the steamy summer heat, and it comes together in a pinch. Nasoya’s Pasta Zero Fettucine noodles are tossed with scallions, cucumber, carrot, cilantro, and mint before being drizzled with creamy sesame almond butter dressing. All the flavors of a classic summer roll in noodle form.
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I strive to eat a wide variety of meals each week, but lately I’ve had this one on repeat.
It’s the epitome of what plant-powered summer food should be: bright, crisp, refreshing, satisfying, and veggie-packed. Also, no cooking involved.
Ribbons of Nasoya’s Pasta Zero fettucine are tossed with cucumber, carrot, scallion, cilantro, and mint. Then, the entire chilled, noodle-y salad is drizzled with creamy sesame almond butter dressing.
Before we dive into the how-to of this simple vegan recipe, let’s chat shirataki noodles.
Like me, you’ve probably seen shirataki noodles (e.g., Nasoya’s Pasta Zero) chilling near the tofu in your local grocery store. Like me, you’ve probably also picked up a bag of the translucent noodles, eyed them curiously, and then returned them to their rightful place on the shelf, thinking “I have no idea what in the world to do with those.”
As it turns out, there’s a lot you can do with shirataki noodles. You can warm them up and top them with sauce, tuck them into summer rolls, or rinse and serve them chilled straight from the bag (as featured here).
Shirataki are thin, translucent, and gelatinous noodles made from the konjac yam. They’re primarily composed of water and a water-soluble dietary fiber, which means they’re very low in digestible carbohydrates and calories. Also, they have little flavor of their own, which makes them the perfect blank canvas.
Also, shirataki noodles are surprisingly sturdy, totally twirl-able, and remind me a tiny bit of the rice paper wrappers used to make spring and summer rolls (in noodle form).
To make these vegan summer roll noodles, you’ll start by preparing the sesame almond butter dressing.
Simply whisk together the following: natural almond butter, tamari, apple cider vinegar, toasted sesame oil, and pure maple syrup until smooth. Refrigerate the dressing until you’re ready to serve the noodles.
Next, get to work on prepping the cucumber, carrot, scallion, cilantro, and mint. Rinse, chop, dice, etc.
Finally (as if it involves so much work, right?), drain and thoroughly rinse the shirataki fettucine.
To serve, simply divide the noodles between two bowls, top with the veggies and herbs, and drizzle generously with the dressing.
If you’re feeling fancy, sprinkle with black sesame seeds for a pop of contrast and nuttiness.
Also, please feel free to get creative with the vegetables (maybe even fruit) and herbs you add. I could see red bell pepper, mango, watermelon radish, red cabbage, and Thai basil being tasty and colorful additions.
Vegan Summer Roll Noodles
- 1/4 cup natural almond butter
- 2 tablespoons reduced-sodium tamari
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 (8-ounce) bags Nasoya Zero Fettucine, drained and thoroughly rinsed with cold water
- 1 cup shredded carrots
- 4 scallions, ends trimmed and cut into matchsticks
- 1/2 large English cucumber, cut into matchsticks
- Handful fresh mint leaves, finely chopped or left whole
- Handful fresh cilantro leaves, finely chopped or left whole
- Black sesame seeds (optional garnish)
- In a medium bowl, whisk together the almond butter, tamari, sesame oil, apple cider vinegar, and maple syrup until smooth. Refrigerate the dressing until ready to assemble the noodles. If it gets too thick, whisk in a tablespoon of filtered water to thin.
- Divide the noodles between two bowls. Top with the carrots, scallions, cucumber, mint, and cilantro.
- Drizzle with the dressing.
- Garnish with the sesame seeds (if using).
- Serve immediately.