Healthy Pho Noodle Salad

This Healthy Pho Noodle salad is perfect for a weeknight light meal or served alongside your mains! Gluten free and chock full of delicious flavours, the delicious sauce used is paleo and vegan friendly- There is also a low carb version!
Servings 4
Author Arman @ thebigmansworld


  • 1 x 250 gram package of Chang's rice noodles cooked (can sub for 2 x packets of super Lo-Cal noodles)
  • 1/2 cup mixed greens baby spinach, baby beetroot leaves
  • 1/2- 1 cup shredded protein of choice I used chicken
  • 1/4 cup chopped cashews

For the sauce

  • 1/4 cup cashew butter can sub for peanut butter, almond butter or tahini
  • 2 T Chang's sesame oil
  • 1/4 cup liquid aminos can sub for gluten free soy sauce
  • 1 tsp red pepper flakes
  • 1 tsp ginger powder
  • 1/4-1/2 cup water*


  • In a large mixing bowl, combine the rice noodles, mixed greens and shredded protein of choice, mix well and set aside.
  • In a separate bowl, combine the cashew butter, sesame oil, liquid aminos, red pepper flakes and ginger powder and mix until a thick paste is formed. Using a tablespoon, add water to the sauce until desired consistency is reached.
  • Pour the sauce over the noodles and using two forks, mix very well to ensure noodles are fully coated. Garnish with chopped cashews and eat immediately or refrigerate to eat later.


* Adjust water depending on desired thickness of sauce. For a thicker sauce, use minimal liquid.
If using chicken or animal based protein, noodle salad can be kept for up to 3 days. For plant based protein (tofu, chickpeas), it can be kept for up to 5 days.