Why You’ll Love This Recipe
This Asian noodle salad is not only visually stunning but also bursting with vibrant flavors and textures. The crisp vegetables complement the tender noodles, and the sweet-spicy peanut sauce brings everything together beautifully. It’s a nutrient-packed dish that’s high in fiber, protein, and essential minerals. Plus, it’s easy to make and perfect for meal prep!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mixed baby salad greens (romaine or arugula work well too)
- Shelled edamame
- Black rice noodles (brown rice noodles are okay too)
- Carrot
- Cucumber
- Red onion
- Purple cabbage
- Peanut sauce (or sunflower butter sauce for an allergy-friendly option)
- Optional: Sesame seeds for garnish
Directions
- Prepare the rice noodles according to the package directions. Drain and rinse with cold water to cool them down. Set aside.
- Bring a small pot of water to a boil and add shelled edamame. Cook for about 5 minutes. Drain and rinse with cold water. Set aside.
- Build your salad by placing the mixed baby greens (or romaine/arugula) in a large bowl. Add the noodles and edamame.
- Layer in the remaining vegetables: sliced cucumber, red onion, chopped carrot, and shredded purple cabbage.
- Drizzle the peanut sauce over the salad (or sunflower butter sauce) and sprinkle with sesame seeds, if using. Toss everything together and enjoy!
Servings and Timing
- Servings: 2
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Noodles: Use any rice noodles or even soba noodles for a different texture.
- Sauce: If you have a peanut allergy, the sunflower butter sauce is a great alternative.
- Add-ins: Consider adding avocado, snap peas, or radishes for extra crunch and flavor.
- Protein Boost: For additional protein, tofu, tempeh, or chickpeas can be added.
Storage/Reheating
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. After that, the veggies may lose their crispness. Reheat the noodles and sauce separately if desired, but the salad is most delicious served cold.
FAQs
1. Can I use a different type of noodle?
Yes! Brown rice noodles, soba noodles, or even vermicelli noodles can be used as alternatives.
2. How do I store the leftovers?
Store leftovers in an airtight container in the fridge for up to 12-24 hours. The veggies may lose their crunch if stored longer.
3. Can I make this salad ahead of time?
Yes, you can prep the noodles and vegetables ahead of time and store them separately. Add the dressing just before serving to keep everything fresh.
4. Can I make this salad spicy?
Absolutely! Add some chili flakes or fresh chili to the peanut sauce for an extra kick.
5. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, as long as you use gluten-free noodles like rice noodles.
6. What is the best dressing for this salad?
The sweet and spicy peanut sauce is perfect for this salad. You can also use sunflower butter sauce if you have a peanut allergy.
7. Can I add more vegetables to this salad?
Yes, feel free to get creative! You can add snap peas, bell peppers, or even avocado for extra flavor and texture.
8. Can I use frozen edamame?
Yes, frozen edamame works perfectly. Just cook them according to the package instructions.
9. How long do the noodles last in the fridge?
Cooked noodles can last up to 3-4 days in the fridge, but it’s best to eat them within 24 hours for optimal freshness.
10. Can I make this salad without the noodles?
Yes! If you’re looking for a lighter option, you can skip the noodles and enjoy the salad with just the veggies and sauce.
Conclusion
This Asian noodle salad is a fantastic, nutrient-dense dish that combines fresh vegetables, protein-packed edamame, and savory peanut sauce. It’s quick, easy, and customizable, making it perfect for any occasion. Whether you’re enjoying it as a light lunch or dinner, this vibrant salad is sure to become a favorite!
Asian Noodle Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2
- Category: Salad, Vegan
- Method: Boiling, Tossing
- Cuisine: Asian, Vegan
- Diet: Vegan
Description
This Asian Noodle Salad is a vibrant, healthy dish packed with fresh vegetables, protein-rich edamame, and hearty rice noodles, all drizzled in a sweet and spicy peanut sauce. Gluten-free, vegan, and oil-free, this salad is a nutrient-dense meal perfect for lunch, dinner, or meal prep. The crunchy veggies and tender noodles, combined with the flavorful dressing, create a delicious and satisfying meal that’s both light and filling.
Ingredients
- Mixed baby salad greens (romaine or arugula work well too)
- 1 cup shelled edamame
- 4 oz black rice noodles (or brown rice noodles)
- 1 carrot, julienned
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded purple cabbage
- Peanut sauce (or sunflower butter sauce for an allergy-friendly option)
- Optional: Sesame seeds for garnish
Instructions
- Cook the Noodles: Prepare the rice noodles according to package directions. Drain and rinse with cold water to cool, then set aside.
- Cook the Edamame: Bring a small pot of water to a boil. Add shelled edamame and cook for about 5 minutes. Drain and rinse with cold water. Set aside.
- Assemble the Salad: In a large bowl, combine the mixed greens (or romaine/arugula), noodles, and edamame.
- Add Vegetables: Layer in the sliced cucumber, red onion, julienned carrot, and shredded purple cabbage.
- Dress the Salad: Drizzle the peanut sauce (or sunflower butter sauce) over the salad and sprinkle with sesame seeds, if using. Toss everything together and serve immediately.
Notes
- Noodles: You can substitute rice noodles with soba noodles or any gluten-free noodle of your choice.
- Sauce: If you have a peanut allergy, use sunflower butter sauce instead of peanut sauce.
- Add-ins: For extra crunch, add snap peas or radishes. For additional protein, tofu, tempeh, or chickpeas are great additions.
- Spicy Version: Add chili flakes or fresh chili to the peanut sauce for extra heat.
