Asian Mung Bean Noodle Salad with Ginger Tamari Dressing (VEGAN, GF)

Asian Mung Bean Noodle Salad with Ginger Tamari Dressing (VEGAN, GF)

Mung bean noodles are transparent, dehydrated and made from mung bean starch. Best of all – they are gluten free.

This dish is fresh, textural and vibrant with a little chilli kick, topped with some crunch – toasted black sesame. It is also vegan.

Slurp the juicy noodles up with chopsticks!


serves 4


1 pack mung bean noodles
1/4 iceburg lettuce
1 yellow thinly sliced pepper
1 thinly sliced lebanese cucumber
2 large sliced spring onions
sprinkle toasted black sesame


1 finely diced garlic clove
1 tsp finely grated ginger
1/4 cup organic tamari soya sauce
3 tbsp sesame oil
3 tbsp rice wine vinegar
2 tbsp raw honey
1 finely diced shallot
sprinkle white pepper
sprinkle chilli flakes (to taste)

lime wedges (to serve)

Fill a pot with water and bring to the boil. Drop the noodle cakes into the boiling water and cook for 4 minutes. Immediately take them off the heat, drain and run the noodles under cold water. Drain.

Whisk up the dressing ingredients in a small jug and set aside.

Place the noodles and the remaining salad ingredients, into a large bowl and mix through. Toss through the dressing to coat all of your lovely noodles.

Arrange on a large flat plate. Sprinkle with the toasted black sesame seeds and additional chilli flakes – depending how spicy you like it!

Serve with lime wedges & chopsticks.

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