This Asian Noodle Salad is a cold salad that pairs beautifully with the sweet and spicy Peanut Sauce (vegan).
While most noodle salads are largely noodles with a sparse amount of veggies, this one flips the script! This noodle salad is mainly veggies with enough noodles plus edamame to make it a complete, delicious, nutrient-dense, and satisfying meal for lunch or dinner.
The sweet and spicy Peanut dressing on this salad is oh so good.
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)
- Red onion
- Purple cabbage
- Peanut Sauce (VEGAN)
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. If you have a peanut allergy, I've made this with sunflower butter, and it's just as yummy.
One of the key ingredients in this noodle salad is the noodles. I used Lotus brand Forbidden Black Rice Noodles, but another brand or brown rice noodles work as well. I personally like to size (thickness) of the Pad Thai noodle, 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 and sprinkle with sesame seeds, if using. Enjoy!
Frequently Asked Questions
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 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 be 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, 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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