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top view close up of Asian Noodle Salad with peanut sauce in a white bowl against a wood background

Asian Noodle Salad

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5 from 3 reviews

  • Author: Gigi & Sersie
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Diet: Vegan


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. #asiannoodlesalad #asiannoodlesaladcold #healthyveganrecipes #danielfastrecipes



4 oz. black rice noodles (1/2 package of Lotus brand)

1/2 cup shelled edamame

8 cups mixed baby salad greens, or chopped romaine, or arugula

1 cup chopped carrot

1/2 cup sliced cucumber

1/4 cup sliced red onion

1/4 cup shredded purple cabbage

1/2 batch of Peanut Sauce (vegan)

2 tsp. sesame seeds for topping (optional)


  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 and sprinkle with sesame seeds, if using. Enjoy!



  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop
  • Cuisine: Asian