Vietnamese Noodle Salad

Tender brown rice noodles and chewy black rice (aka forbidden rice) make this salad supremely satisfying.

2026-07-22T09:22:27.614Z • 20 mins prep + 30 mins cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 4 oz brown rice noodles
• 1/3 cup black rice, dry
• 2/3 cup cucumber, sliced
• 1 cup tempeh
• 2 lemongrass stems, trimmed
• 1/2 cup carrots, julienned
• 2 tbsp green peas (frozen)
• 1/4 cup radishes, sliced
• 1 tbsp fresh mint, chopped
• 1 tbsp Thai basil, chopped
• 1 tbsp green onions (green part only), finely chopped
• 1 orange (half for juice and half for garnish slices)
• 1 tbsp coconut oil
• 1/4 tsp salt
• Sweet Chili Dressing:
• 1/3 cup orange juice
• 1/2 tsp arrowroot
• 1.5 tsp sumac
• 2 tbsp coconut aminos
• 1 tsp sugar
• 1/4 tsp crushed red pepper

Instructions

1. Cook black rice per package directions. Can take 30 minutes, so plan accordingly.
2. Set peas out to thaw.
3. Heat water to boil. Reduce heat to simmer and add lemongrass, salt and noodles; drain. Remove lemongrass and drain well.
4. Heat coconut oil in a pan over medium high. Add tempeh until browned.
5. Sweet Chili Dressing: In a small bowl whisk together the orange juice, arrowroot, the coconut aminos, sumac, sugar, and crushed red pepper. Refrigerate until ready to serve.
6. To server, arrange noodles and black rice, cucumber slices, edamame, carrots, peas, radishes, mint, Thai basil, and green onions on plates. Drizzle with adapted Sweet Chili Dressing. Serve with orange wedges.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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