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You are here Home » Vegan Summer Roll Noodles

8 Comments · August 16, 2018

Vegan Summer Roll Noodles

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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.

Vegan Summer Roll Noodles
This post is sponsored by Nasoya. Thank you for supporting the brands that support Blissful Basil.

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.

Vegan Summer Roll Noodles

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).

Vegan Summer Roll Noodles

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.

Vegan Summer Roll Noodles

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.

Vegan Summer Roll Noodles

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

Vegan Summer Roll Noodles
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Vegan Summer Roll Noodles

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 Zero Shirataki Fettucine noodles are tossed with scallions, cucumber, carrot, cilantro, and mint before being drizzled with creamy sesame almond butter dressing.
Course Bigger Bites, Noodles, Salad
Cuisine Gluten-Free, Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Author Ashley

Ingredients

  • ¼ cup natural almond butter
  • 2 tablespoons reduced-sodium tamari
  • 1 tablespoon toasted sesame oil
  • 1 ½ 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
  • ½ 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)

Instructions

  • 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.

Notes

*For a protein boost, I recommend adding this 5-ingredient spicy Chile-garlic tofu.

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Comments

  1. Brittany Audra @ Audra's Appetite says

    August 19, 2018 at 1:56 pm

    That almond butter sauce sounds delicious!!! :)

    Reply
    • Ashley says

      August 20, 2018 at 10:58 am

      Thanks, Brittany!

      Reply
  2. Celeste Jackson says

    August 20, 2018 at 8:11 am

    I love how light & fresh this looks! I have seen these noodles before & wondered what to do with them. Now I can put them to use. Thank you for your easy & fresh recipes!

    Reply
    • Ashley says

      August 20, 2018 at 1:29 pm

      Thank you!!

      Reply
  3. Jess @choosingchia says

    August 21, 2018 at 5:44 am

    These look so light and fresh and those noodles sound delicious! Love the ease of not having to actually roll up the ingredients into a summer roll:)

    Reply
    • Ashley says

      August 21, 2018 at 12:38 pm

      Thanks, Jess! Yes, they are SO much easier to toss together than summer rolls are. Hope you enjoy the recipe!

      Reply
  4. Vilena says

    August 27, 2018 at 6:46 pm

    The dressing is amazing! We used zucchini noodles since I couldn't find the rice noodles. So delicious!

    Reply
    • Ashley says

      August 28, 2018 at 8:18 am

      So glad you're enjoying the recipe, Vilena! Thanks for taking the time to share your feedback.

      Reply

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