This Asian Noodle Salad is as visually stunning as it is delicious. With the sweet and spicy Vegan Peanut Sauce, this salad will leave your taste buds dancing.
This Asian Noodle Salad recipe is a perfect harmony of flavors and textures, combining crisp, colorful vegetables with tender noodles. It's gluten-free, oil-free, Daniel Fast approved, and one of our favorite quick vegan meals that can be prepared in 30 minutes.
While most noodle salads are largely noodles with a sparse amount of veggies, this one flips the script! This noodle salad consists mainly of veggies with enough noodles plus edamame to make it a complete, delicious, nutrient-dense, and satisfying meal for lunch or dinner.
If you have a peanut allergy, not to worry. Check out our sweet and tangy sunflower butter sauce. It's equally as tasty and allergen-friendly.
There are 8 key ingredients in this Asian Noodle Salad
- Mixed baby salad greens (romaine or arugula work well too)
- Shelled edamame
- Black rice noodles (brown rice noodles okay)
- Carrot
- Cucumber
- Red onion
- Purple cabbage
- Peanut sauce or sunflower butter sauce
Adding a teaspoon of sesame seeds is optional, but recommended for another nutty note along with the peanut sauce.
This sweet and spicy peanut sauce has many uses, including making an excellent dressing for this Asian Noodle Salad.
One of the key ingredients in this noodle salad is the noodles. I love Lotus brand Forbidden Black Rice Noodles, but another brand or brown rice noodles also works. I personally like the size (thickness) of the Pad Thai noodles, but it's fine to use a thinner black (or brown) rice noodle like ramen or vermicelli.
Besides making this salad look, feel, and taste like a cute black dress, black rice has added nutritional benefits over white (refined) rice. Specifically, black rice contains a phytochemical called anthocyanins—which has anti-inflammatory, anti-cancer, and other health benefits. In addition, compared to white rice, black rice has more protein, more iron, and more fiber. Now, these noodles contain both black and brown rice, but having any black rice is a bonus.
How to Prepare this sweet and spicy Asian Noodle Salad
- Prepare rice noodles according to package directions. Drain and rinse with cold water to stop cooking and cool the noodles for this cold salad. Set aside. Note: noodles might feel a little stiff after you rinse them. Not to worry, they'll naturally soften as they sit.
- Bring a small pot of water to a boil. Add shelled edamame and cook for 5 minutes. Drain and rinse with cold water. Set aside.
- Build your salad with mixed baby greens (or chopped romaine or arugula), then add noodles and edamame. Add remaining veggies: sliced cucumber, red onion, chopped carrot, and shredded purple cabbage.
- Drizzle with Peanut Sauce (or Sunflower Butter Sauce) and sprinkle with sesame seeds, if using. Enjoy!
Recipe FAQs
Both! You can eat Asian noodles cold or hot. Cold noodles are perfect for a salad like this recipe or spring rolls, but you can also enjoy them hot, like in a Veggie Stir Fry with Noodles or Ramen.
Not all Asian noodle salads are created equal, and the healthfulness or nutrient density of each dish depends on the ingredients. For example, white rice noodles have less beneficial nutrients than black and brown rice noodles. Also, if the noodle salad is mostly noodles with few if any, vegetables, it's less healthy than a salad that's mostly vegetables. This Asian Noodle Salad is healthy. In addition to being a rich source of protein and fiber, this salad is high in Vitamins K, A, C, and E, as well as B vitamins and minerals like iron, potassium, and magnesium.
It's okay to store leftovers in an airtight container in the refrigerator. However, after you load up the salad with noodles, edamame, veggies, and dressing, you'll want to consume it within the first 12 to 24 hours. Otherwise, the salad greens and other veggies will lose their crispness.
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Why you'll love this noodle salad
- Vegetable variety: This noodle salad has a nice assortment of different plants. But if you're really aiming for that 30 different plants a week goal, feel free to add in other veggies like radishes, napa cabbage, snap peas, avocado, green onion, and more!
- Protein boost: The edamame provides a source of healthy plant protein, but you could also use tempeh or tofu.
- Impressive nutrient profile: As a nutritionist and certified lifestyle medicine professional, I love this salad's high nutrient density. In addition to being a good source of protein, this salad is high in fiber and several minerals like magnesium, iron, zinc, and potassium—which is good for lowering high blood pressure. Overall, this salad checks several nutritional boxes!
- It's delicious and satisfying!
We hope you love this noodle salad as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielfastrecipes so we can see your creation!
Asian Noodle Salad
Ingredients
- 4 oz. black or brown rice noodles
- ½ cup shelled edamame
- 8 cups mixed baby salad greens or chopped romaine, or arugula
- 1 cup chopped carrot
- ½ cup sliced cucumber
- ¼ cup sliced red onion
- ¼ cup shredded purple cabbage
- ½ batch of Peanut Sauce or Sunflower Butter Sauce
- 2 tsp. sesame seeds for topping optional
Instructions
- Prepare rice noodles according to package directions. Drain and rinse with cold water to stop cooking and cool the noodles for this cold salad. Set aside. Note: noodles might feel a little stiff after you rinse them. Not to worry, they'll naturally soften as they sit.
- Bring a small pot of water to a boil. Add shelled edamame and cook for 5 minutes. Drain and rinse with cold water. Set aside.
- Build your salad with mixed baby greens (or chopped romaine or arugula), then add noodles and edamame. Add remaining veggies: sliced cucumber, red onion, chopped carrot, and shredded purple cabbage.
- Drizzle with Peanut Sauce (or Sunflower Butter Sauce) and sprinkle with sesame seeds, if using. Enjoy!
Gigi & Sersie says
Love the combo of veggies, noodles and the amazing sauce. A great way to mix up the salad routine.
Marie says
I am so happy I made this dish, it was fabulous.
Gigi & Sersie says
Awww! Thanks for your feedback, Marie.
Marsha says
The peanut sauce is SO good! Very tasty, I’ve never made a peanut dressing/sauce before, and I loved this so much that I wish I would have doubled the recipe. I won’t make that mistake again.
Gigi & Sersie says
Thanks Marsha! Yes, that peanut sauce is amazing! And goes on so many different dishes. We're so glad you love it. 🙂
Judy says
I was blown away by the flavor of the peanut sauce. Wow! So tasty! Between the noodles and edamame, this was very filling but didn't leave me feeling sluggish or tired.