Asian Noodle Salad

Craving a vibrant, refreshing dish that's as visually stunning as it is delicious? Look no further than this Asian noodle salad! This recipe is a perfect harmony of flavors and textures, combining crisp, colorful vegetables with tender noodles, all tossed in a sweet and spicy peanut sauce that will leave your taste buds dancing. This delicious noodle salad is gluten-free, oil-free, and vegan.

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

1. Mixed baby salad greens (romaine or arugula work well too)
2. Shelled edamame
3. Black rice noodles (brown rice noodles okay)
4. Carrot
5. Cucumber
6. Red onion
7. Purple cabbage
8. 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

1. 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.
2. 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.
3. 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.
4. Drizzle with Peanut Sauce (or Sunflower Butter Sauce) and sprinkle with sesame seeds, if using. Enjoy!

Frequently Asked Questions

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!