Vegan Summer Roll Noodles

Vegan Summer Roll Noodles

Summer rolls are deconstructed into a noodle dish with this recipe making for a light and fresh option that can be made for any time of the day--breakfast, lunch, and dinner! Plus with how light this dish is, it makes a wonderful appetizer or side dish to a heavier and heartier main dish.

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Ingredients

  • 2 (8-ounce) bags Nasoya Zero Fettucine, drained and thoroughly rinsed with cold water
  • 1 tablespoon pure maple syrup
  • 2 tablespoons reduced-sodium tamari
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon toasted sesame oil
  • 1/4 cup natural almond butter
  • 1 cup shredded carrots
  • 4 scallions, ends trimmed and cut into matchsticks
  • Handful fresh mint leaves, finely chopped or left whole
  • 1/2 large English cucumber, cut into matchsticks
  • Black sesame seeds (optional garnish)
  • Handful fresh cilantro leaves, finely chopped or left whole

Directions

Want to see the entire recipe? Click here Published August 29, 2018.

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