Rice noodles, cubed tofu and raw vegetables on a blue plate against a black background

Rice Noodle Salad (Vegan + GF)

This Rice Noodle Salad is light and fresh, super healthy and full of flavour!
Course Main Course, Salad
Cuisine Asian
Keyword gluten-free noodle salad, rice noodle salad, tofu salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 422kcal
Author Rhian Williams


For the salad:

  • 100 g (3.5 oz) rice noodles (ensure gluten-free if necessary)
  • 300 g (10.5 oz) silken tofu
  • Carrot , peeled and cut into thin ribbons
  • Zucchini (courgette) , cut into thin ribbons
  • Radishes , thinly sliced
  • Red pepper , cut into matchsticks
  • Fresh basil , finely sliced

For the dressing:

  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 3 tablespoons tamari (or soy sauce if not gluten-free)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
  • 1 teaspoon agave syrup (or sub any other sweetener)
  • Black pepper to taste


For the salad:

  • Cook or soak rice noodles according to instructions on packet
  • Drain and rinse tofu, then pat dry with a paper towel. Cut into small cubes 
  • Mix together all the ingredients for the dressing in a small bowl
  • Place cooked noodles, tofu and vegetables in a large bowl
  • Pour dressing over the salad and mix well
  •  Taste and adjust seasonings if necessary 
  • Keeps covered in the fridge for up to a day


Calories: 422kcal | Carbohydrates: 51g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Sodium: 1607mg | Potassium: 327mg | Fiber: 1g | Sugar: 6g | Calcium: 61mg | Iron: 2.2mg