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Ingredients for this vegan Vietnamese Noodle Salad: Rice noodles Cilantro Cucumbers Carrots Green onions Mung bean sprouts Peanuts Rice vinegar Limes Date syrup Coconut aminos Red pepper flakes Vegan Vietnamese Noodle Salad Equipment Ingredients For the noodle salad: 1 package rice noodles 2 english cucumbers 4 carrots 1 bunch cilantro 3 green onions 1 cup mung bean sprouts cup crushed peanuts For the sauce: 3 tablespoon rice vinegar 2 limes 2 tablespoon date syrup 1 tablespoon coconut aminos 1 teaspoon red pepper flakes 3 tablespoon water Instructions Begin by preparing the noodles, whether that be by boiling, straining, or soaking
- Heavyweight fabric
L: Bust 93 cm (36.6 in) | Waist 75 cm (29.5 in) | Length 126 cm (49.6 in)
Notes Make Ahead: I always bake my cornbread muffins the day before I make the dressing and store in a ziplock bag on the counter
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