Mung Bean Vermicelli Summer Salad

  • By Amanda Li
  • 26 Jul, 2016
An oh-so versatile noodle salad recipe. Feel free to add your own twist by changing up the vegetables and nut or seed butter!
250g Dry Mung bean vermicelli
½ cup Red onion, thinly sliced
1 Sweet bell pepper, thinly sliced
½ cup Cilantro (not packed), finely chopped
1 cup Fresh green peas from the pod
¼ cup Sunflower Seed butter (or peanut butter)
¼ cup Coconut aminos (or soy sauce)
3 tbsp Rice vinegar
2 tbsp Avocado oil (or sesame oil)
2 tbsp Honey
½ cup Spicy coconut chips, chopped (or crushed peanuts)

Step 1

Bring a large pot of water to a boil. Remove from heat and place the mung bean vermicelli noodles into the water and let it stand until pliable, about 5-8 minutes. Drain the noodles and rinse under cold water. Transfer noodles into a large bowl and add in the prepared vegetables.

Step 2
In a small bowl, whisk together the sunflower seed butter, coconut aminos, rice vinegar, oil and honey. Drizzle over the noodles and toss until combined. Garnish with coconut chips and enjoy.

Share This Recipe

Want more recipes? Click below to buy Amanda's E-books
Be Inspiralized
Be Inspiralized
ReThink the Chicken Breast
Share by: