Vietnamese-Inspired Vegan Glass Noodle Salad with Mango and Avocado

Sometimes all it takes is a few bites to invent a new favourite recipe. At Tiger Club in Berlin-Steglitz, my favourite restaurant for shopping trips with my mum, I had a mango-avocado bowl with mint that I simply couldn’t stop thinking about.

You can find my favourite vegan restaurants in Berlin here.

Fresh, light, with that perfect combination of sweet mango and creamy avocado and a delicious dressing. I wanted to recreate something similar at home, and that’s how this glass noodle salad came about, which has since become my absolute summer go-to recipe.

Not an authentic Southeast Asian recipe, but a combination of elements like the roasted ginger peanuts I enjoyed on a bowl from a Japanese supermarket in Los Angeles, which I’d been wanting to fit into a recipe for ages.

What is fluffy tofu?

Fluffy tofu is almost the most important part of this vegan glass noodle salad, and here are three options depending on what you have on hand:

Option 1: Pre-fried tofu fillets (my favourite)
Japanese-style pre-fried tofu fillets are my top recommendation. Simply cut into roughly 2×2 cm pieces and fry for a few minutes – done. They’re quite dense, so heavier than the recommended 200g, which is why I use both fillets from the pack. They’re so delicious you’ll almost want to eat them straight out of the package. Sometimes I do.

Option 2: Baked tofu from the Asian grocery store
You’ll find the classic in the refrigerated section. Simply halve the individual pieces, fry briefly, and they’ll develop some lovely roasted flavour. Perfect for this glass noodle salad with tofu.

Option 3: Plain tofu from the air fryer
Press the tofu well first, either with a tofu press (I like to leave it for a few hours or overnight) or wrapped in clean kitchen towels under some heavy books for about 30 minutes. Then mix a marinade of 3 tablespoons water, 1 tablespoon potato starch and 1 teaspoon baking soda, coat the tofu on both sides for 5 minutes, then air-fry at 200°C/400°F for 10 minutes.

What else you need for the glass noodle salad

Glass noodles:

The reason this salad is so light yet still satisfying is glass noodles, also called rice vermicelli (though they’re typically made from mung bean starch rather than rice). They’re naturally gluten-free. In Thai and Vietnamese cuisine, they’re absolutely everywhere, in salads, soups, or as a side dish.

For this glass noodle salad, the thin variety works best; the thicker ones are better suited for warm dishes. Preparation couldn’t be simpler: just place in boiling water, turn off the heat, drain after 3 minutes and rinse with cold water.

You’ll find them at Asian grocery stores or well-stocked supermarkets, usually packaged in small bundles.

At the supermarket, you’ll also find beetroot juice, which you can use to dye the glass noodles pink. It’s super easy: just pour two teaspoons of the juice over the rinsed noodles along with a little toasted sesame oil, then stir well so the colour distributes evenly.

Mango:

For this summer mango salad, use a mango that’s still slightly firm, it should smell sweetly fragrant but still hold its shape when cut into thick strips, so it doesn’t fall apart in the salad. If it’s too soft, it’ll turn mushy; save those for a mango lassi instead.

Avocado:

Avocado brings the creaminess that takes this salad from a light bowl to something properly satisfying. The same rule applies: ripe but firm. An avocado that’s too soft will lose its shape when folded in and turn more into guacamole – delicious in its own right, but not what we’re going for here.

For bowls, I halve the avocado and fan it out, which gives a nice contrast on the plate.

What do you need for the dressing?

What sets this glass noodle salad apart from a simple summer salad is the dressing: a light, aromatic vinaigrette that’s fresh, tangy and just a little fiery all at once. Thai and Vietnamese inspired, if you will.

Lime: Freshly squeezed, not from a bottle – it really makes a difference here. One lime is usually enough, but for very small limes I’d use two.

Rice vinegar: Milder than regular vinegar and essential for this vegan glass noodle salad. It rounds out the lime’s acidity and gives the dressing that typical, slightly sweet depth. You’ll find it at Asian grocery stores or well-stocked supermarkets.

Toasted sesame oil: Toasted sesame oil has an intense, nutty aroma that gives the dressing its special something. Don’t mix it up with regular sesame oil, which won’t do the job here.

Cayenne powder: For a subtle heat in the background. If you prefer it milder, just leave it out or use a pinch. If you like it spicier, feel free to add more.

Soy sauce: Brings umami depth to the dressing and stands in for the salty element in this vegan noodle salad. I prefer tamari, which is naturally gluten-free and a touch rounder in flavour than regular soy sauce.

Maple syrup: The counterpart to the acidity from the lime and rice vinegar. It balances out the dressing and gives it that pleasant sweetness that also pairs well with the mango. Agave syrup, rice syrup or brown sugar work just as well as alternatives.

What do we garnish the glass noodle salad with?

Fresh mint: Fresh mint lifts the whole salad and gives it that lightness that brings it close to a Vietnamese mango salad vibe, even if we’re not calling it that. If you like, you can also add coriander or Thai basil.

Peanuts: Roasted, salted peanuts give this glass noodle salad the perfect crunch, and here’s my favourite little trick: toss the peanuts briefly in ginger powder before adding them to the salad. It sounds unremarkable, but it makes a huge difference in flavour. The combination of salt, roasted aroma and warm ginger pairs beautifully with the sweetness of the mango and the fresh dressing. Vietnamese mango salad with peanuts – now you know why it tastes so good.

FAQ

Planning a summer evening with guests? Then check out my big guide: 12 Ideas for Your Perfect Vegan Party Buffet – this glass noodle salad naturally has a permanent spot there.