Plant-Based Rice Noodle Salad

Name: Plant-Based Rice Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 6 tbsp soy sauce; 4 tbsp sesame oil; 4 tbsp fresh lime juice; 2 tsp maple syrup; 100 g / ~3.5 oz / ~3.5 oz noodles of your choice (dry weight); 100 g ~3.5 oz / ~¾ cup snap peas; 3–4 baby or Persian cucumbers (~1 cup thinly sliced); 1 spring onion, finely sliced; 1 red or green chili, thinly sliced (optional, for heat); ½ cup fresh coriander and mint, loosely packed and chopped (~15–20 g total); 2 Meaty Meat Pork-ish; 2-3 tbsp neutral oil (sunflower, canola, or vegetable oil); ½ tsp salt; ¼ tsp cracked pepper

WITH MEATY MEAT SLICES AND FRESH HERBS

When the societal pressures of modern life become too great, it is natural for us humble primates to seek refuge in the concept of 'vacation.' It will be fun, you tell yourself. You like exotic food. And architecture. And stuff. Surely the exorbitant cost is worth it. But before you enter your credit card details, may I suggest an alternative? This noodle salad. Hear me out. What sounds better? Spending your next three paychecks on a YOLO trip to the Canary Islands? Or spending the next 20 minutes assembling this crunchy, chewy noodle salad topped with succulent plant-based pork, fresh herbs, and crispy snap peas, becoming one with your couch, and embarking on a 5-star, all-inclusive cruise to Flavortown? I think you know the answer.

⬇️ JUMP TO RECIPE ⬇️

Why You’ll Love This Recipe

Quick & Easy - Done in just 25-30 minutes, this vegan noodle bowl is a perfect weeknight meal.
Perfect for Meal Prep - The ingredients keep well in the fridge and can be served hot or cold.
Customizable - Adjust the ingredients to fit your liking, switch up the vegetables, or add tofu for more protein.

Key Ingredients for Plant-Based Rice Noodle Salad with Vegan Meat Slices

Meaty Meat Pork-ish gets cut into thin slices and pan-fried to achieve perfect browning and crispiness that beautifully compliments the chewy noodles, and crispy vegetables while soaking up the punchy dressing.
Noodles of your choice (we recommend mung bean noodles) are the bulk of this salad bowl. They add a nice chewy texture and are naturally gluten-free.
Snap peas and Persian cucumbers add freshness and crunch.
Coriander and mint elevate the dish with bright, herby flavors.

Soy sauce, sesame oil, lime juice, and maple syrup are the ingredients of a refreshing, savory dressing that takes this dish to the next level.

Equipment You’ll Need

Cutting board
Sharp knife
A saucepan for cooking the noodles
Large non-stick pan for cooking the vegan meat slices
Mixing bowl to mix all ingredients
Jar for making the dressing

How To Prepare Plant-Based Rice Noodle Salad with Vegan Meat Slices

1. Prepare Your Mise en Place

Cook the noodles of your choice according to the package instructions. Wash and chop the vegetables, and prepare the fresh herbs.

2. Make the Dressing

In a jar, combine soy sauce, sesame oil, lime juice, and maple syrup. Shake the jar to emulsify the dressing.

3. Cook the Vegan Pork

Defrost Meaty Meat overnight in the fridge. If short on time, place it in a bowl of luke-warm water for 15-20 minutes. Remove from packaging, slice each piece into thin strips, and season with salt, and pepper. Pan-fry in a non-stick pan until nicely browned and crispy.

4. Assemble Your Crunchy Vegan Noodle Bowl

Divide noodles between two bowls, and add snap peas and cucumbers. Nestle in the Meaty Meat Pork-ish slices and sprinkle with coriander and mint. Pour over the dressing and dig in!

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