36g Protein Vermicelli Noodle Salad

| VERMICELLI NOODLE SALAD |

A Vietnamese noodle salad that will keep you feeling light and full. Packed with 36g of protein per serving, loads of umami flavours and a nice assortment of textures, this yummy bowl is perfect for weekdays, weeknights, or meal prep!

 

Authenticity:

While I did try to mimic an authentic Vietnamese vermicelli bowl where I could, I opted out of buying vegan oyster sauce and vegan fish sauce and used soy sauce instead. However these items do exist so you could definitely grab some and add it to the "pork" marinade. Another quick tip to make it more authentic is to finely dice some lemongrass and add it to the "pork" marinade. I simply couldn't find any! 

Those tips aside, I believe this tasted pretty close to the real thing and is definitely a meal I will be making again and again.

 

Recipe makes 2 servings

Macros per serving:

540 cals - 8g fat - 81g carbs - 36g protein 

 

Recipe notes:

I used Say Grace Protein soy protein concentrate nuggets for the "pork." It's very similar to textured pea protein or textured vegetable protein and can be prepared the same way! So if you have some tvp, tpp, or better yet soy curls on hand they would make a great substitute. OR use a brick of extra firm tofu and season and bake in the same marinade. Just keep in mind tofu will offer a different macro count.

Want it low carb? Skip the rice noodles and grab some Palmini Angel Hair Pasta at 20% off using code "EVANNRYAN."

I've used D'Vash Organics date sugar to sweeten up the dressing and their date syrup to sweeten up the "pork."Grab some for yourself at 20% off on dvashorganics.com using code "EVANNRYAN." Alternatively You use brown sugar or another granulated sweetener for the dressing and maple syrup for the "pork."

 

Ingredients, "Pork":

60g Say Grace Protein Nuggets, see recipe notes for subs

2 tbsp soy sauce

1/4 cup diced shallot

1 clove garlic 

1/2 lime, juiced 

1 tbsp extra virgin olive oil 

1 tbsp date syrup

 

Ingredients, Dressing:

2 tbsp soy sauce

2 tbsp date sugar 

1 tsp chili oil 

1 clove garlic, minced

1 tbsp lime juice 

2 tbsp rice vinegar

1/3 cup water

 

Ingredients, Salad:

136g rice noodles 

2 cups butter lettuce

1 carrot, peeled and sliced 

2 tbsp rice vinegar 

2 persian cucumbers, sliced

1/4 cup fresh mint leaves

2 tbsp chopped peanuts

 

Recipe:

Preheat the oven to 375 F and line a baking tray with parchment paper.

Bring 4 cups water to a boil and add soy protein nuggets. 

Turn heat to low and allow nuggets to hydrate in the boiling water for 10 minutes.

Drain nuggets and press out any excess water.

Add the hydrated soy protein nuggets to a bowl.

In a small mixing bowl add: diced shallot, chopped garlic, lime juice, olive oil, and date syrup. Whisk well and pour over nuggets.

Toss the nuggets in the sauce and spread across the baking tray.

Bake for 24-28 minutes or until browned and crispy around the edges. 

Noodles:

Bring a pot of water to boil and add the noodles. Reduce heat to low and allow to cook until al dente. Stirring every so often to separate the noodles.

Drain and rinse with cold water.

Salad:

Prepare the cucumber and carrots and add to a small bowl. Top with 2 tbsp rice vinegar and toss well. Add to the fridge to marinate for 10-15 minutes or until you're ready to serve the salad.

Dressing:

Add all the dressing ingredients to a bowl and whisk to combine.

Plating:

Add the noodles to the base of two bowls and top with lettuce, mint, quick marinated cucumbers and carrots, chopped peanuts, and "pork" nuggets.

Whisk the dressing one more time before drizzling over each bowl.

Enjoy!

Let me know in the comments if you make this recipe!

 

Love high protein vegan recipes? Make sure to check out the High Protein Vegan Ebook Collection.