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.

Servings: 2

Author: Ashley

Prep Time
20 minutes

Total Time
20 minutes

Course:

Salad noodles Bigger Bites

Cuisine:

Vegan gluten-free

Instructions

1 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.
2 Divide the noodles between two bowls. Top with the carrots, scallions, cucumber,
mint, and cilantro.
3 Drizzle with the dressing.
4 Garnish with the sesame seeds (if using).
5 Serve immediately.

Vegan Summer Roll Noodles

Course:

Cuisine:

🧂 Ingredients

Instructions

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