Mediterranean Vegan rice noodles recipe

By Lisa Brant | 17th October 2018
Plant-based rice noodles made by La Crisalida Retreats

This Mediterranean vegan rice noodles recipe is really popular here at the retreat. We usually serve it as part of our lunch buffet. It involves some of our favourite Mediterranean flavours – basil, parsley, paprika and lemon, with lovely red and green bell peppers. If you find it challenging to purchase fresh basil, then you can use dried instead.

Rice noodles are a quick and easy meal for the whole family. Keep a packet of rice noodles on your store cupboard shelf for times when you need something to eat, fast! You can easily mix up the vegetables to use what you have in your fridge.

Mediterranean vegan rice noodles recipe

Serves: 6
Calories: 807 total, 135 per serving

1 packet rice noodles


2 cloves garlic, finely sliced
1 tbsp olive oil
2 tbsp water
Small handful fresh parsley, chopped
Small handful fresh basil, chopped
1 tsp paprika
2 tsp dried basil
1 tbsp tomato paste (optional)
Juice from ½ lemon
Juice and zest from 1 lime


1 leek, cut very thinly
1 red onion, cut into fine slices
½ courgette, cut very thinly in matchsticks
1 red pepper, cut into slices
1 yellow pepper, cut into slices

To decorate: basil


Cook the rice noodles for 2-3 minutes, until they start to go slightly soft. Drain and rinse under cold water and place to one side.

Make the sauce by combining all of the sauce ingredients in a blender. Add a little more water if necessary to make a loose paste.

Place the sauce mixture into a large pan and cook for 1-2 minutes, a lovely smell should arise!

Add into the leeks and red onion and cook for 2 minutes. Add the other veggies, stirring well to cover all the veggies with the sauce. Add more water as necessary.
Just before serving, add in the rice noodles and stir well, so that the rice noodles heat up (but do not have much time to cook).

Serve, topped with shredded basil.

Serving suggestion

For a complete meal, you could add in some cooked tofu or throw on some toasted cashew nuts (for protein). Serve on its own, with lentil sausages or with a tasty dip like broccoli, rosemary and avocado dip (for a different texture).

Enjoy plant-based food at La Crisalida health and wellbeing retreats

Here at La Crisalida health and wellbeing retreats, we serve a plant-based diet, packed with fresh vegetables, wholegrains and more. We include a carb-based dish, like noodles (or rice, millet etc), every meal time as it is a good source of energy. To read more, click on this link to our food page.

If you enjoyed this recipe, then there are lots more on the blog – click on “food recipe”. You can also search for words, like “tofu” if you want inspiration for your meals. We offer a weekly cooking demo here at the retreat so you can see, first-hand, how some of the dishes are prepared. Come try it for yourself!

Headshot of Lisa Brant - Founder of La Crisalida Retreats
Lisa Brant

Lisa has been working in the field of health for over twenty years, first as an epidemiologist and now following a more alternative route! She is a therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa is a nutritionist so designs all our menus, as well as running the retreats. She is also qualified in NLP and hypnosis. Over the years Lisa has overcome her own health challenges with severe endometriosis and is happy to share her story.

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  • By Mary Concannon | 21st October 2018

    Just home from my second trip to La Crisilida. Had a wonderful time, but 4 days is too short. I’ll be back for a week next year. Thanks to your fantastic staff, especially Maria, she was so kind to me at restorative yoga class. She is a wonderful teacher. Please pass on my thanks to her. Mary

  • By La Crisalida Retreats | 29th October 2018

    Hi Mary, Thank you for your lovely comment. We are delight to hear that you enjoyed your stay with us and we will pass on the message to Marie. We look forward to seeing you next year. Best wishes Alice

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