Soy Noodle Salad (DinTaiFung Copycat)


No Comments

Jump to RecipeSave to FavoritesPrint

This page may contain affiliate links, which means I will make a small commission for products purchased through my link.

Soy Noodle Salad (DinTaiFung Copycat)

Servings: 6
Prep: 15 minutes
Cook: 5 minutes


  • saucepan


  • 4 cups soy noodles (thinly sliced bean curd)
  • 1 medium carrot peeled and shredded
  • 1 rib celery thinly sliced into strips
  • 4 tsp toasted sesame oil
  • 2 cloves garlic minced
  • 2 tbsp rice vinegar
  • 2 tsp tamari
  • 1/2 tsp salt more to taste
  • 1/2 tsp sugar


  • Bring a saucepan of water to a boil then drop in the soy noodles to blanch for 30-40 seconds. Drain and rinse under cool water, then set aside.
  • Add the noodles to a mixing bowl with carrots and celery.
  • Whisk together garlic, sesame oil, rice vinegar, soy sauce, salt and sugar in a small bowl.
  • Pour the sauce into the mixing bowl and use your hands to toss and make sure the ingredients are coated in the sauce. Adjust to taste, seasoning with salt as needed. Chill for 30 minutes in the refrigerator before serving and enjoy.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

Related Recipes

See More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating