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Glass Noodle Salad (Vegan & Gluten-Free!)

  • Author: Elena Contis
  • Total Time: 15 minutes
  • Yield: 2 Bowls 1x
  • Diet: Vegan


If you’re in the market for a colorful, cold, make-ahead meal, this delectable Glass Noodle Salad is what you’ve been looking for. Made with naturally gluten-free Asian vermicelli, a bevy of crunchy veggies, extra-firm tofu, and a deliciously creamy-salty-nutty-sweet dressing, this cold noodle salad is my current dinnertime obsession.



For the Salad:

  • 4  oz of glass noodles or rice noodles, or 1 package of Healthy Noodles or Miracle Noodles
  • 6 oz extra firm tofu, drained, pressed, and cubed
  • 3 cups romaine lettuce, chopped
  • 1 medium cucumber, quartered
  • 1 medium carrot, shredded or julienned
  • 1 green onion stalk, sliced
  • 1/4 cup cilantro or mint, chopped
  • Optional: 1/4 cup of peanuts, crushed
  • Optional: 1 jalapeño, cut into thin rounds
  • Optional: lime wedges for serving

For the Dressing:

  • 2 tablespoons vegan mayonnaise
  • 1 teaspoon maple syrup or agave
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sesame oil


  1. Make the Dressing: Add all of the dressing ingredients into a small bowl and whisk until combined or shake vigorously in a lidded mason jar. Set aside.
  2. Cook the Noodles: If you're using healthy noodles or miracle noodles, first drain and rinse the noodles. Then, sauté them in a pan for 3-5 minutes until warmed through. If you're using rice noodles or glass noodles, bring a large pot of water to boil. Then, add the noodles and boil for 5-7 minutes or until the noodles are tender. Drain and rinse with cold water to stop the cooking process. Divide the noodles between two bowls.
  3. Prep all of the Veggies: Wash and chop all of the veggies, and divide them between the two bowls.
  4. Top the salad with the noodles, crushed peanuts, jalapeño, and a lime wedge (if using), and pour the dressing over top. Enjoy!


The below nutrition information uses glass noodles for the noodle option and includes the peanuts and jalapeño.

  • Prep Time: 10 Minutes
  • Cook Time: 5 Minutes
  • Category: Entree
  • Cuisine: Asian


  • Serving Size: 1 bowl
  • Calories: 397
  • Sugar: 7.9g
  • Sodium: 332mg
  • Fat: 10.2g
  • Saturated Fat: 0.9g
  • Carbohydrates: 66g
  • Fiber: 5.2g
  • Protein: 11.4g
  • Cholesterol: 0mg