This inspired dish, japanese glass noodles recipe (Harusame) is a new mealtime staple. It’s quick and easy to prepare, while also nutritious and delicious.
My GlassNoodle Salad recipe is inspired by a local takeout spot that closed in my area. I loved their Vermachelli Noodle Salad, so much so, I keep coming up with different delicious varioations of this recipe.
To make a Harusame inspired Glass Noodle Salad, you need some fresh veggies, 1 or 2 herbs, glass noodles, and a savory sauce of dark soy sauce, rice vinegar, sesame oil, and honey. Depending on my mood I’ll whip up different sauces from a harusame-inspired sauce to Nuoc Cham Sauce to peanut sauce.
If it is your first time experimenting with glass noodles in the kitchen this will be one of your favorite new recipes!
Why You Will Love This Japanese Glass Noodles Recipe
This recipe is easy to make and a versatile dish. You will want to create this every week. This recipe is:
Nutrient-Packed: This salad is full of fiber from the glass noodles and veggies. Moreover, fiber is essential for maintaining a healthy digestive system. This is a great recipe for adding lots of veggies to your day.
Quick and Easy: This is a quick and easy recipe because it is easy to throw together and can be ready in under 30 minutes!
Versatile: This recipe can be inspired by Japanese noodles, Vietnamese noodles, Thai noodles, or Korean noodles. It can be made into a vegan or vegetarian version. It makes for a great main dish or side dish.
Makes Great Leftovers: This recipe might be even better when eaten the next day.
Now, let’s dive into the ins and outs of why I love this recipe, the recipe ingredients, how I make this Glass Noodle Salad, and more information on one of my favorite noodles, Glass noodles.
The Ingredients in This Glass Noodles With Vegetable Recipe
Glass Noodles
Chewy Glass noodles have many names, sometimes sweet potato noodles or Harusame noodles. You can find these noodles at Asian grocery stores or online.
Don’t have Glass Noodles? No worries, you can substitute with another kind of noodles, such as spaghetti, ramen, cellophane noodles, or rice noodles. Sweet potato starch noodles have a chewy texture and are bland with a bit of starchiness. They do not taste like a sweet potato.
The Veggies!
Here are the veggies I used, but feel free to use your favorites!
Grated Carrots: I like to use grated carrots for a light texture, flavor distribution, and sauce adherence.
Chopped Salad Greens: Chopped salad greens means every bite is full of greens.
Cucumber: Half-moon slices make for the perfect bite-size delicate cucumber.
The Garnish: Green Onion, Cilantro, and Peanuts: The garnish for this dish adds flavor, texture, and brightness.
Harusame Inspired Savory Sauce: Dark soy sauce, rice vinegar, sesame oil, and honey.
Optional Add-ins: Some other optional ingredients include baby spinach, red bell pepper, shiitake mushrooms, or sesame seeds.
How to Make Glass Noodles With Vegetables Recipe
Step 1: Prepare the Noodles and Vegetables
Cook the Noodles: Follow the package instructions to cook the glass noodles. Once cooked, allow them to cool slightly.
Arrange the Salad: In a large mixing bowl, place the cooked and slightly cooled noodles. Add the prepared colorful vegetables, arranging them evenly over the noodles.
Step 2: Make the Savory Sauce
Whisk the Sauce: In a small bowl, combine dark soy sauce, rice vinegar, sesame oil, and honey. Whisk together until well blended.
Step 3: Finish the Salad
Top with Fresh Herbs and Nuts: Sprinkle the salad with freshly cut cilantro, green onion, and chopped peanuts.
Drizzle with Nuoc Cham Sauce: Right before serving, drizzle the salad with your savory sauce.
Step 4: Add Protein (Optional)
Choose Your Protein: For a more filling meal, consider adding your protein of choice. Options include baked tofu, pressure-cooked chicken breasts, or grilled shrimp. Add the prepared protein to the top of your salad, and enjoy!
More Glass Noodle Salad Recipe Ideas!
Some other recipes that include glass noodles include:
Korean Japchae Noodles: You can even make a variation of Vietnamese vermicelli noodle salad with glass noodles. Often found in Korean restaurants these Korean glass noodles are made with red bell peppers, beef, and onions. Keep it a vegetarian japchae by using tofu instead of meat.
Vietnamese-inspired noodle salad with Nuoc Cham Sauce: In a small bowl, whisk together the sugar into 3 tbsp water. Stir in the lime, fish sauce, sweet chili sauce, garlic, and bird’s eye chilis.
Glass Noodles with Peanut Sauce: Toss your glass noodles in a simple, flavorful peanut sauce for a delicious and savory meal.
FAQ: Glass Noodles
What are they: Glass noodles are made from the starch of mung beans, sweet potatoes, or tapioca. They are translucent in appearance when cooked.
These noodles are often sold dried. To rehydrate just soak the noodles in hot water or add to boiling water for 3-5 minutes (or per package instructions.)
Where to buy Glass Noodles: If you are lucky, your local grocer might sell them in the International Food Section. Also, you can find glass noodles in International and Asian Markets.
However, I live in a small town, so I purchase my glass Noodles off Thrive, but they can also be purchased off Weee! or Amazon.
How to use Glass Noodles: Glass noodles are versatile. Use them in stir-fries, soups, rice paper rolls, and salads. They absorb the flavors of the other ingredients in the dish prepared. Oh, and they are a gluten-free food!
Like This Recipe? More Recipes On The Addy Bean
Below are a few other recipes of mine you may enjoy.
Japanese Inspired Glass Noodles with Vegetables Recipe
Sarah Harper MS, RD, LDN
This Japanese Inspired Glass Noodles with Vegetables Recipe will be a new favorite. Inspired by one of my favorite Japanese Noodle dishes, Harusame, this salad is bright, refreshing, nutritious and delicious.
1 cupcilantro, choppedor other soft herbs like basil, mint etc
2scallions, thinly sliced
Instructions
Step 1: Prepare the Noodles and Vegetables
Cook the Noodles: Follow the package instructions to cook the glass noodles. Once cooked, drain and allow them to cool slightly.
Arrange the Salad: In a large mixing bowl, place the cooled noodles. Add the grated carrots, chopped salad greens, and cucumber slices. Toss gently to combine.
Step 2: Harusame Sauce
Whisk the Sauce: In a small bowl, combine the dark soy sauce, rice vinegar, sesame oil, and honey. Whisk together until the ingredients are well blended and the sauce is smooth.
Step 3: Finishing the Salad
Top with Fresh Herbs and Nuts: Sprinkle the salad with green onions, fresh cilantro, and chopped peanuts for added flavor and texture.
Drizzle with Harusame Sauce: Pour the Harusame sauce over the salad and toss until the noodles and vegetables are evenly coated.
Step 4: Add Protein (Optional)
Choose Your Protein: For a heartier dish, add your choice of protein. Options include baked tofu, pressure-cooked chicken breasts, or grilled shrimp. Arrange the protein on top of the salad.
Notes
Glass Noodles: You can purchase at some grocery store chains. I purchase my sweet potato glass noodles through Thrive Market. Glass Noodles are also available on Weee! and Amazon.
Ode to the most popular seafood in the United States. Here is my Grilled Shrimp on the barbie with a Lemon Garlic Butter Sauce, your new favorite grilling recipe.
Shrimp is, by far, the most consumed seafood product in the United States. Shrimp is delicious, versatile, and better yet, easy to cook with! Below, I’ll review how to make grilled shrimp, the sauce, some pairings, and some nutritional information about shrimp!
Why You Will Love This Recipe
This recipe is great for meal prepping for the week. I like to grill the shrimp on the weekend and make extra for shrimp salads, grain bowls, and sandwiches!
I love to make this recipe when the weather is nice! I love to spend time outside, so if I can cook dinner outside that’s even better!
Tools
Metal skewers (wooden skewers work too) – if you don’t have skewers you can cook the shrimp on a grill pan or even in a cast iron skillet.
Tongs
Grill – charcoal grill or gas grill works
Serving platter
Ingredients
Shrimp – I use Wild Gulf Large or Jumbo Shrimp
Melted Butter – you could use olive oil
Spice mixture: Old bay seasoning, kosher salt, chili powder, cayenne pepper, onion powder, garlic powder, black pepper. If you don’t have old bay seasoning a cajun seasoning will suffice.
Garlic cloves
Fresh Lemon Juice
Fresh Parsley
Optional Ingredients: Hot Sauce, red pepper flakes, lime juice, brown sugar, soy sauce, or even some lemon zest.
Step – By – Step Instructions
I usually like to keep a pound of raw shrimp in the freezer. Shrimp is super quick to thaw and easy to cook healthy recipes. From beginning to end, anyone can whip up a shrimp dinner in less than an hour.
Step 1: Prepping Shrimp
To thaw shrimp, take it out of the freezer and dump it into a large bowl. Place the bowl in the sink and run cold water over the shrimp. The shrimp will be thawed out in 15-20 min
Step 2: Cooking Shrimp
To cook this recipe you need a hot grill. Then, all you need to do is to skewer the shrimp and lay them on the grill. Flip the shrimp skewers halfway through and take them off when they are pink and curled in a “C” shape!
Enjoy the grilled shrimp alone, with my Garlic Lemon Butter Sauce, or with a delicious dip! Perhaps something creamy, BBQ-y, or spicy!
How to Make The Sauce
Okay, this is possibly the easiest sauce ever.
Microwave option: Add all the ingredients to a microwave-safe bowl and heat for a minute. Butter pops when melting in the microwave so make sure you cover your bowl!
Sharper Tip: I cover it with the paper wrapping my butter comes in.
Stove-top option: To make this sauce over the stove-top, add butter to the saucepan and melt over low heat. Once the butter is melted, add garlic salt, and pepper and continue to cook on medium-low heat for 5min. Cut the heat and your sauce is done!
Pairings with Grilled Shrimp with Lemon Garlic Butter Sauce
There are infinite possibilities of pairing this grilled shrimp with lemon garlic butter sauce. I like to make extra shrimp so I can make easy simple shrimp recipes during the week.
Plain alongside a delicious remoulade sauce: Think of this recipe as an easy homemade copycat Outback shrimp recipe.
Grilled Vegetables: I like grilled squash and peppers with my shrimp but any of your favorite veggies works! Potatoes in a foil pocket are delicious, crunchy, and creamy!
Air Fryer Potatoes: Include as many herbs as you would like. Once, I was eating pasta with a friend and they dumped almost the entire dried basil container in the sauce. Honestly, it was frickin’ good.
Rice: Shrimp and wild rice or white rice. Save a little of that garlic lemon butter and spoon it over top of your rice.
Salad: Eat this over top of a colorful green salad with a spritz from a lemon wedge. Some other great salad pairings include Yogurt Cilantro Lime Slaw or Greek Salad.
Beverages: Some great beverage pairings include a Frozen Strawberry Margarita, white wine, or my favorite, a Komchua Mocktail!
I LOVE Shrimp, But…
I love shrimp, I grew up eating shrimp on summer nights at the beach, but… from a sustainability point, I only enjoy shrimp every so often.
I’ve done some research into how to shop for sustainable shrimp and learned quite a bit!
When purchasing shrimp, stick with shrimp from North America, avoiding foreign imported shrimp. North American-caught shrimp is more likely to be caught sustainably. Specifically, Wild Gulf Shrimp is the best to buy due to its stricter management protocols. However, one 2014 report shows, that despite those stricter management protocols, the discard rate of other sea creatures from those shrimp trawls is still at 64%. You can also look for certifications like Monterey Bay’s Seafood Watch, Wild American Shrimp, or the Marine Stewardship Council.
Look for the Best Aquaculture Practices (BAP) label when purchasing Farm-Raised shrimp. The BAP makes sure the shrimp is raised without antibiotics and in the correct conditions to meet local environmental regulations.
Bottom Line:
Eat less shrimp and more sustainable seafood local to the region. For instance, purchasing from local fishermen and purchasing seafood like mussels, oysters, and clams can have a positive impact on our oceans and their ecosystems.
If you are interested in reading more about sustainable practices in the shrimp industry check out the references below.
Cucumber Chips are so fun to make while also being nutritious and delicious. They are a fun low-carb snack and a good use of lots of leftover cucumbers from those cucumber plants you might have bustling with backyard cucumbers!
I recently purchased a food dehydrator to make my MREs (Meals Ready to Eat) for backpacking and camping adventures. I have been having a blast making my MREs, but also other food items like watermelon jerky, dried cherries (it’s cherry season), and now dehydrated cucumbers!
Now it is time to make dehydrated cucumber chips!
Quick Question, Can I Put Cucumbers in a Dehydrator?
Yes! Dehydrated cucumbers are an excellent chip replacement, a fun new salad topper, or ground up into a healthy seasoning. The flavor of the fresh cucumbers is intensified with the use of the dehydrator which makes for refreshing and flavorful chips.
Why I Made This Recipe
Jacob and I enjoy backpacking and camping and I love to make my homemade MREs. While it is easy to find minute rice at the store, items like dehydrated vegetables, beans, and lentils are a bit harder to find and can be a bit pricy.
Not only is my dehydrator used for MRE making but I am also preserving fruits and veggies from my garden and the local foods purchased from nearby farms.
I also enjoy making this recipe when I have an abundance of cucumbers in my garden!
What to do with Dehydrated Cucumbers
Serve as vegetable chips, a lovely potato chips replacement. Try them dipped in ranch or sour cream.
A Crunchy salad, grain bowl, salad topper
Pulverize into cucumber powder and add to onion powder, garlic powder, chili powder, garlic salt or sea salt, and pepper. Use this seasoning mix with meat or other proteins
Whisk into a vinaigrette with citrus or vinegar and olive oil.
Ingredients
English Cucumber: Use any other cucumber you might have, andcut it into thin slices.
Salt (optional)
Equipment
Dehydrator – a great investment for making your own camping and backpacking meals.
A sharp knife or a mandoline slicer – this is one of those kitchen gadgets I don’t use often but when I need it I’m so happy I have it. I like to slice the cucumbers on the thinnest setting.
How to Make This Recipe
Prep The Cucumbers
Wash the cucumbers. You may leave the skin on or peel it depending on your preference. Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick. At this time, you have the option to add salt to the “chips” for flavor.
Dehydrate the Cucumbers
Arrange the cucumber slices in the dehydrator. Lay the cucumbers out in a single layer so they are not overlapping.
Set the dehydrator temperature to around 130°F. Let the dehydrator run for 8-10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
The cucumber chips are ready when they are completely dry and crisp. They should easily snap when bent. If they still feel pliable, dehydrate for longer.
Once fully dehydrated let the cucumber chips cool down to room temperature, then store them in an airtight container. They should stay fresh for several weeks if properly stored.
FAQ (Ask a Dietitian?)
How long do dehydrated cucumbers last?
When stored in an airtight container or a resealable plastic bag in a cool, dry, and dark place. Dehydrated cucumbers can remain fresh and retain their quality for several months. The excess moisture from the chips in the dehydration process.
Are dehydrated cucumbers good?
Dehydrated cucumbers are good. They have a crunchy texture, and intense flavor, and are a healthy snack with a refreshing crispy texture. However, taste preferences are individualized and while some individuals enjoy them others may not.
How do you prep cucumbers for dehydration?
To prepare cucumbers for dehydration you must keep three things in mind.
Choose: Choose fresh firm cucumbers with smooth skin. Avoid cucumbers that are overripe, bruised, or have soft spots.
Wash: Rinse the cucumbers under cool running water to remove dirt or residue. You have the option to use a vegetable brush to gently scrub the skin if planning on keeping the skin on.
Slice: Using a mandolin slicer or a sharp knife, slice the cucumbers. Each slice should be about ⅛ to ¼ inch thick. The uniform thickness of the slices ensures even dehydration.
What else can I use a dehydrator for?
You can make homemade fruit roll-ups, crunchy snacks like apple chips, strawberry chips, and of course cucumber chips, and you can make your backpacking meals! I love to make backpacking meals with leftover veggies and fruit from the farmer’s market or my garden.
Like This Dehydrated Cucumber Recipe? Try These Too!
Wash the cucumbers. You may leave the skin on or peel it depending on your preference.
Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick.
Optional to add salt a this time to the "chips" to season.
Dehydrate the Cucumbers
Arrange the cucumber slices in the dehydrator. Lay the cucumber out in a single layer so they are not overlapping.
Set the dehydrator temperature to around 130°F. Let the dehydrator run for 6 to 10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
The cucumber chips are ready when they are completely dry and crisp. The should easily snap when bent. If they still feel pliable, dehydrate for longer.
Once fully dehydrated let the cucumber chips cool down to room temperature, then store in an airtight container. They should stay fresh for several weeks if properly stored.
I am a big fan of okra! Crispy Fried Okra in The Air Fryer is my take on crunchy southern fried okra. This makes the perfect appetizer, side dish, or delicious snack.
In my recipe, I skip the deep fryer and instead use my air fryer. The air fryer makes super crispy delicious okra with far fewer fat and calories.
I batter up the okra halves which makes a crispy, dredged outer casing. I pair the Air Fryer Okra with a beautifully green, roasted poblano dipping sauce.
Why You Will Love This Crispy Air Fryer Okra Recipe
This is a healthy recipe. I love that this is a healthier alternative to the Southern classic but it also comes together super quickly and doesn’t require a big batch of oil.
This recipe is made of simple ingredients. I love that the okra is highlighted in this recipe and this recipe is a great addition to your okra recipe repertoire.
Maybe the best part, this is a year-round recipe. If you don’t have fresh okra you can use frozen okra. This is a great alternative for crispy air fryer okra year-round.
Ingredients In This Air Fryer Recipe
Fresh Okra – The main ingredient in this crispy air fryer okra recipe is
For The Egg Mixture
Large Egg: The egg binds all the batter ingredients together.
Yogurt: Yogurt adds richness and moisture.
Heavy cream: Heavy cream adds fat and flavor. This adds some flavor back that is eliminated by air frying vs deep frying.
Hot Sauce
Salt & Black Pepper: It’s so important to the season! Don’t forget it or you will taste the difference. You can use sea salt or kosher salt.
For The Panko Mixture
Panko: Makes for crispy breaded okra fries. I keep this recipe cornmeal-free with panko breadcrumbs however, you can always substitute cornmeal or rice flour.
Garlic Powder
Salt & Black Pepper: Yay! Be sure to season the panko, too!
Optional: Add even more flavor with chili powder, cayenne pepper, or your favorite spice blends such as cajun seasoning, garam masala, taco seasoning, or even curry powder.
Optional Dipping Sauces
These Air-Fried Okra are delicious plain perhaps with a sprizel of lemon juice. Feel free to use your favorite sauce as a dipping sauce.
Slice the Okra: Start by cutting the okra lengthwise.
Set Up Battering Station: Fill two plates or shallow bowls—one with your wet mixture and the other with your dry mixture for the batter. Place these dishes side by side to streamline the battering process.
Season the Okra: Don’t forget to season both your wet and dry mixtures to enhance the flavor.
Step 2: Batter and Air Fry the Okra
Batter the Okra: Dip each sliced piece of okra into the wet mixture, ensuring it’s fully coated. Then, transfer the okra to the dry mixture and coat evenly.
Arrange in the Air Fryer: Place the battered okra in a single layer in the air fryer basket. Be sure not to overcrowd the basket, as this could affect the cooking process. You might need to air fry the okra in batches depending on the size of your air fryer.
Cook the Okra: Set your air fryer to 350°F. Air fry the okra for 10 minutes. After the first 10 minutes, flip the okra and cook for an additional 10-12 minutes, or until the okra turns golden brown and crispy.
More About Okra
Okra Slime
A little tidbit on nutrient information in okra!
Okra “slime” gets a bad rap! It is the mucous substance that comes from the okra pods.
Did you know, that mucilage contains soluble fiber, which isexcellent for the bowels? During digestion, the soluble fiber in mucilage can help ease constipation and keep you regular.
So that slimy texture has a purpose and is good for the gut!
Okra in The Garden
Okra is a wonderful hot weather plant. Oftentimes, okra is the last remaining plant in the garden if temperatures get up in the 100s.
Okra is drought-tolerant and loves direct sunlight.
When harvesting okra, wear long sleeves or gloves because most okra varieties are covered in tiny spines that may irritate your skin.
Easy Lemon Cucumber Salad Recipe with a Lemon Vinaigrette
This Lemon Cucumber Salad is a quick, versatile, and entirely plant-based dish that’s the perfect salad or side dish for showcasing fresh, seasonal produce.
With just a few simple ingredients, you can create a refreshing salad that highlights the crispness of cucumbers, the zing of lemon, and the subtle sweetness of cherry tomatoes.
Why I Made This Recipe
My favorite way to use cucumbers is in a simple salad. This is a great recipe because it lets the natural flavors of fresh produce shine.
When summer and autumn bring an abundance of fresh vegetables, I prefer to keep things simple, using just lemon juice, quality olive oil, and a touch of salt to enhance their natural taste.
For this recipe, I chose lemon cucumbers because they are less bitter, have a beautiful sun-yellow hue, and add a unique twist to traditional cucumber dishes. If you’re growing these cucumbers, you’ll find them to be prolific and relatively easy to care for, making them a fantastic addition to your garden and your kitchen.
Additionally, this makes for a fantastic busy day recipe! Simple salads are a great way to bump up your veggie intake without much effort.
Ingredients in This Cucumber Salad Recipe
Veggies
Fresh Cucumbers – Choose your favorite cucumber slices for this recipe or whatever garden cucumbers you have growing in your garden or picked up from the farmers market.
From English cucumbers, to lemon cucumbers, to Persian cucumbers any will work well in this recipe and you’ll even notice the different flavor profiles.
I like to cut my cucumbers into cubes or quarter inch slices.
Cherry or Grape Tomatoes
Green Onion (Scallions) – For more flavor you could use red onion
Optional: More fresh herbs such as mint leaves, fresh basil leaves, or fresh dill.
Lemon Vinaigrette
Fresh Lemon Juice
Lemon Zest
Olive Oil
Kosher Salt
Cracked Black Pepper
You have the option to garnish with lemon slices.
How To Make This Easy Recipe
Prepare the Lemon Vinaigrette
In a small bowl, combine all the vinaigrette ingredients. Whisk thoroughly until the mixture is well emulsified.
Assemble the Salad
In a large bowl, combine all the salad ingredients.
Finish and Serve
Drizzle the lemon vinaigrette over the salad. Serve immediately for a crisp, fresh taste, or refrigerate for up to a day to allow the flavors to marinate and deepen.
Other Ingredient Additions
The beautul thing about this recipe is it is adaptable. If you have some bell peppers feel free to throw some of those in, lots of herbs, or even some yogurt to make this a creamy cucumber salad.
Storing This Recipe
This recipe will last a couple of days in the refrigerator.
FAQ (Ask a Dietitian!)
What does lemon cucumber taste like?
Lemon cucumbers do not have a lemon flavor. They taste like a cucumber with no bitterness that sometimes comes with certain cucumber varietals.
They are called “Lemon” Cucumbers because they visually look like a lemon!
How do you eat Lemon Cucumbers?
You can eat lemon cucumbers in many ways, they are quite a versatile vegetable. I love them as an accent in a tomato salad, use them in a grain bowl creation, or make easy lemon cucumber pickles with mustard seed!
However, the recipes do not end there. Lemon cucumbers work in a variety of cuisines from Italian recipes Indian recipes, Japanese recipes, Chinese Recipes, and Mexican Recipes. For more inspiration, check out this article on 8 Must-Try Lemon Cucumber Recipe Ideas.
Can you put lemon and cucumber in water?
Yes, Lemon cucumber water is a delicious and refreshing beverage.
You can use any cucumber you would like, including lemon cucumbers. Lemon and cucumber in water is a refreshing and fun way to stay hydrated all year long.
For more flavor add the juice of a whole lemon or even some bottled lemon juice will taste great.
Growing Lemon Cucumbers
After moving to Washington, my husband and I have a beautiful backyard garden! This is my first year trying to grow Lemon Cucumbers. From what I have heard and researched lemon cucumbers are very easy to grow!
What I do know from growing other varietals of cucumber plants, they grow quickly, they like well-draining soil that is evenly moist. From my experience, when I was inconsistent with watering my cucumbers taste bitter. Additionally, they like full sun but are prone to scorching so they also need some shade (think about those big cucumber leaves!)
Interested in growing cucumbers? Here are a couple of resources.
Vietnamese Inspired Peanut Sauce Recipe For Noodles
One of my favorite takeout foods is Vietnamese food. I love Pho, Vemachelli noodles, summer rolls, and Luc Lac! One item I always order at a Vietnamese restaurant is summer rolls, also known as gỏi cuốn, fresh spring rolls, or salad rolls.
Most often I find peanut sauce served with my Vietnamese summer rolls and it is the perfect dipping sauce. I ensure each bite is saturated in the peanutty goodness of that sauce sweetened by hoisin sauce. I love that sauce so much, I make it and serve it over a deconstructed salad roll bowl, stir-fries, and rice.
Why You Will Love Making This Recipe
I’ve been making peanut sauce for years and it never gets old. I love this recipe for Vietnamese Peanut Sauce for Spring Rolls by Bryan Huy a Vietnamese American food blogger with an incredible collection of Vietnamese recipes.
My Easy Peanut Sauce doesn’t require any cooking ahead of time, making it perfect for a quick weeknight meal. It’s creamy, flavorful, and packed with nutrition thanks to the peanut butter.
You can easily boost the nutrition by adding whatever veggies you have on hand and some protein, like rotisserie chicken, baked tofu, or grilled shrimp. Toss in some rice noodles, and you’ve got a satisfying, feel-good meal.
Now, let’s dive into how to make this Vietnamese-inspired peanut sauce using simple ingredients that are readily available at your local grocery store.
Ingredients
All you need to make this sauce is a handful of ingredients. Keep in mind, thatyou can mix and match ratios of ingredients and include additional ingredients depending on how you like your peanut sauce!
Peanut Butter: I use creamy peanut butter but if you have chunky peanut butter that works well too.
Peanut butter is a great nut/seed butter for this recipe because it’s a spin on the classic Thai peanut sauce. Peanut butter is also inexpensive, healthy, and a superstar with the taste buds. When not using peanut butter, I use cashew and almond butter. Both are milder in flavor, allowing other flavors in the dish to shine.
Avocado oil: My go-to oil in this recipe. Avocado oil doesn’t add much flavor and adds healthy monounsaturated fats! I have also used sesame oil in some variations, especially when including tahini (sesame paste).
Hoisin Sauce: This is a must when making Vietnamese-inspired peanut sauce. Most grocery stores carry hoisin in the international section where you would find other items such as soy sauce, rice vinegar, and fish sauce. If you don’t have hoisin you could substitute brown sugar or maple syrup.
Water: I used water (or even a bit of coconut milk) to thin the peanut sauce to ensure all the veggies get coated. For a thicker sauce, omit the water.
Spicy Peanut Sauce:For those who love a bit of heat, I recommend adding a tbsp of sriracha to this recipe. You can also experiment with other spicy condiments like red pepper flakes, chili crisp, or sambal oelek.
If you prefer a milder sauce, feel free to omit the heat altogether.
Optional ingredients – Soy sauce, lime juice fish sauce, or rice vinegar: Sometimes, I like to add a splash of soy sauce, rice vinegar, or fish sauce to my peanut sauce, depending on my mood.
Each option brings a unique twist to the flavor, so feel free to experiment!
When serving it over vermicelli noodles with plenty of stir-fried fresh vegetables, I might even add all four for a bold and flavorful dish!
How To Make This Simple Peanut Sauce
Combine all ingredients in a food processor, blender, mason jar, or bowl.
Gradually add water, 1 tablespoon at a time, until you reach your desired consistency.
Your sauce is now ready to drizzle over a big bowl of noodles or to serve as a delicious chicken wing sauce!
How to Serve Peanut Sauce
Make a big batch of this sauce and freeze it! You can use leftover peanut sauce in a variety of ways.
Dip or sauce for wings – I use this recipe as a dip for my Crispy Air Fryer Chicken Wings! Pair that with a side of roasted broccoli, andred cabbage and top it with a bit of green onions for color.
Warm Noodles & rice bowls – spooning this over spaghetti squash and rice noodles, is a great way to incorporate more veggies into my diet. Don’t have rice noodles? You can use spaghetti noodles!
Cold noodle salad – served with your favorite veggies such as red bell peppers, carrots, celery, and fresh herbs. You can even top it with chicken satay or baked tofu. Top it all off with chopped peanuts or sesame seeds for a little crunch.
Stir-fry sauce – incorporate your favorite veggies.
Marinade – For Chicken, tofu, or tempeh
Kick up basic instant ramen – Just add a little bit of the ramen seasoning packet to the ramen water, then add some peanut sauce, crack an egg in the hot broth and that’s what I call an easy ramen noodle soup. Bump it up even further with a bit of cooked pork belly!
Salad dressing – add a little minced garlic for a garlicky peanut salad dressing to toss with butter lettuce.
This Vietnamese Inspired Peanut Sauce is easy, nutritious, and delicious! Enjoy it over top of some noodles, in a stirfry, or as a pizza sauce! I especially love this as a dipping sauce for air-fryer chicken wings.
