Plant Based Vietnamese Noodle Salad with 火Hyi

<15 min

2 Servings


Simple but stunning! This salad is based around ingredients from the cupboard, fridge + Hyi. The ingredient list is humble, but Hyi contains not only koji, but buckets of umami which gives this salad both depth and a punch.

Plant Based Vietnamese Noodle Salad with 火Hyi


  • Cook noodles 

  • Cut Carrots, Cucumber and Garlic

  • Make Dressing

  • Enjoy

How to make

First of all, raid your fridge for ingredients. I have chosen to base the dish around cucumber and carrot, and garnish with mint. It works just as well with beansprouts and crunchy pieces of lettuce, or rocket and tomatoes. If you don't have mint cilantro is another delicious option - or mix the two...

Peel the cucumber and carrots, and then use the peeler to cut them into thin strips. Keep them separate.

Next make the dressing: mince, press or grate the garlic, press the lime, and mix with the Hyi, soy sauce, water and half the mint.

Cook noodles following the instructions on the packet. Just before draining drop the carrot ribbons into the hot water with the noodles, and let them rest for no more than ten seconds. Then drain both into a colander and cold shock under the tap until cold. Drain well.

Mix noodles and carrot with the cucumber dressing and sesame seeds in a bowl, and massage it all together with a wooden spoon or your hands.

Plate with the remaining herbs as garnish on top - and enjoy!

* If you want a flavour explosion, add extra Hyi on top at the end (like in the picture), but remember... Hyi is hawt.


2 Rice Noodle Nests

2 Carrots

1 Cucumber

1 Clove of Garlic

2 Tablespoons Hyi

1  Tablespoon Soy Sauce/plant based "Fish" sauce/Aminos

1 Tablespoon water

1 Lime

1 Tablespoon Sesame Seeeds/Peanuts/Almonds (or anything else you fancy)