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Peanut Noodle Salad

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 cups 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This tasty peanut noodle salad is packed with plant-based protein and veggies, then drizzled with a flavorful homemade dressing. It’s perfect for a healthy lunch!


Ingredients

Units Scale

For the Salad:

  • 8 oz rice noodles
  • 1 cup shelled edamame, cooked and cooled (see note)
  • 1/2 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 small cucumber, thinly sliced or julienned
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions (green part only)
  • 1/4 cup crushed peanuts

For the Dressing:

  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup or honey
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon freshly grated ginger
  • 12 tablespoons water (to thin out if needed)

Instructions

Note: If you’re using frozen shelled edamame, you can cook it with the rice noodles.

  1. Cook noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
  2. In a bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, honey, garlic, and ginger. If the dressing is too thick, add 1-2 tbsp of water to thin it out to your desired consistency. Adjust seasoning with sriracha or red pepper flakes if you like it spicy.
  3. In a large bowl, combine the cooked noodles, shredded carrots, red bell pepper, cucumber, cilantro, green onions, and edamame (if using).
  4. Pour the peanut dressing over the salad and toss everything together until evenly coated.
  5. Garnish with crushed peanuts and extra cilantro if desired. Serve immediately or chill for 15-20 minutes for a cold salad.