Go Back
+ servings
An overhead shot of cold rice noodle salad in a white bowl with chopsticks, cashews, and chili flakes to the side

Vegan Noodle Bowls

This cool and refreshing Vegan Noodle Bowl is totally vegan and gluten-free, and has a zippy peanut sauce to complement. You can mix and match the vegetables as you see fit, which makes this healthy recipe family-friendly and versatile as well!
Course Main Course
Cuisine Asian
Keyword Noodle Bowl
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 564kcal


  • 14 ounce rice noodles
  • 8 ounces firm tofu diced
  • 2 tsp extra virgin olive oil
  • 1 tsp toasted sesame oil
  • 1/3 cup natural peanut butter preferably smooth
  • 1/4 cup rice vinegar
  • 1/4 cup light soy sauce or liquid aminos
  • 2 Tbsp toasted sesame oil
  • 1 Tbsp brown sugar
  • 1/2 tsp chili flakes or to taste
  • 1 medium red bell pepper sliced into thin strips
  • 1 small kohlrabi peeled and sliced into matchsticks
  • 1/2 large long english cucumber sliced into sticks
  • 1 can baby corn drained and sliced lengthwise
  • 1 large mango peeled and diced
  • 1 bunch cilantro roughly chopped
  • 1/2 cup roasted cashews


  • Cook the rice noodles according to package directions. Once cooked, drain, rinse well with cold water, and toss with a bit of sesame oil to loosen up. Set aside. 
  • Heat 2 tsp olive oil and 1 tsp toasted sesame oil in a large heavy-bottomed skillet. 
  • Add the cubed tofu to the pan, and cook over medium-high heat until the tofu is nicely browned on all sides. This should take around 10 minutes. 
  • While the tofu is cooking, prepare the sauce. 
  • Whisk the peanut butter, rice vinegar, soy sauce, brown sugar, chili flakes, and toasted sesame oil in a bowl. Set aside. 
  • When the tofu is done browning, allow it to cool slightly, and then add the tofu to the sauce to marinate while you prepare the vegetables. 
  • Slice the red pepper into thin strips. 
  • Peel the kohlrabi, and slice into pencil-thick slices, and then stack those up and slice into matchsticks. 
  • Slice the cumber into matchsticks of a similar size to the kohlrabi. 
  • Slice the baby corn in half or quarters lengthwise. 
  • Peel and dice the mango. 
  • To serve the cold rice noodle salad, divide the noodles amongst six bowls. Top with marinated tofu and sauce, sliced vegetables, mango, cilantro, and cashews. 
  • Alternately, serve buffet style so people can assemble their own salads. 


Nutrition values are an estimate only. 


Calories: 564kcal | Carbohydrates: 83g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Sodium: 746mg | Potassium: 403mg | Fiber: 4g | Sugar: 8g | Vitamin A: 945IU | Vitamin C: 29.6mg | Calcium: 73mg | Iron: 2.5mg