Vegan Noodle Salad Recipe

By Marcus Samuelsson |

Hello there! Let me begin by introducing myself. I’m Aine (pronounced On-ya) from the vegan cookery blog PeaSoupEats. I’ve been kindly asked to contribute some meat and dairy free dishes for your perusal, so here I am, a willing vegan at your service.

I am totally crazy, obsessed, head over heels in love with food. I can’t recall when this love affair began, I just always remember thinking about food to the extent I feared there must be something wrong with me. Thankfully with the arrival of the internet I soon learned there were others like me.

Prior to becoming vegan I ate just about anything and I’ve eaten in some seriously great restaurants and in some of the major food capitals of the world – Paris, Rome, Venice, New York, Chicago, London to name a few. Nowadays I focus my attention on healthy vegan eating and I’ve never felt or looked better. My skin glows, my eyes are brighter and I’ve lost all that ‘puppy’ fat I’d been carrying around since my teens (in case you were wondering I’ve just turned thirty!).

For me veganism isn’t an all or nothing venture. Even dabbling in veganism can help your health and the environment. Meatless Mondays are an excellent opportunity to introduce dishes into your weekly repertoire that are sans meat and dairy. Daunting or exciting? Exciting, of course!

For me, veganism taught me to eat. I view food in a whole different light. It’s not only something to be enjoyed, it is sustenance, fuel and nourishment. This refreshing noodle salad for one is the perfect example of a wholesome meal that not only tastes fantastic but also feeds mind, body and soul.

Coming into the brighter months we want something lighter in the evenings – heavy stews and hearty meals are out the window. Although this meal is intended for one the ingredients could easily be double, tripled or quadrupled to suit your needs. I also think it would make a super starter or appetizer for a dinner party – plus, it can be made in advance, which is always welcome when hosting such events.

So there you have it, my first recipe entry. As I say on my beloved blog; ‘I hope my recipes taste as good in your kitchen as they do in mine x’. Until next time my friends, bon appetit!


1 portion of mung bean vermicelli noodles

1 cup mixed sprouted beans

2 spring onions

1/4 cucumber

1 tbsp white wine vinegar

1/2 tsp (vegan) sugar

1 tbsp poppy seeds

wasabi dressing

1/4 tsp wasabi powder

juice 1 lime

1 tbsp sunflower or olive oil

agave nectar



Photos: Aine Carlin

1. Place the noodles in a bowl and cover with freshly boiled water - set aside.

2. Peel and core the cucumber and roughly grate. Place in a small shallow bowl and pour over the white wine vinegar. Sprinkle with the sugar, mix thoroughly and set aside. You've basically made an uber quick pickled cucumber.

3. Mix the wasabi powder with a little water - start with a 1/4 tsp. Stir the powder until it is dissolved in the water and a thin paste is formed. Transfer to an empty jar and add the lime juice, oil, salt and a small squeeze of agave - less than 1/4 tsp. Shake vigorously until the dressing emulsifies - set aside.

4. Finely chop the scallions. Drain the noodles and transfer to a medium sized bowl. Add the beans, scallions, cucumber and give it a mix.

5. Gradually pour over the dressing adding half a jar first. Give it a thorough mix before adding the remainder of the dressing and the poppy seeds. Make sure all the ingredients are incorporated before serving in a large bowl with a slice of fresh lime.