Do you eat Asian noodles cold or hot?

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.

Are Asian noodle salads healthy?

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.

How do I store leftovers?

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.

Asian Noodle Salad

Name: Asian Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 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)

Description

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

Ingredients

Scale

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)

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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 and sprinkle with sesame seeds, if using. Enjoy!

Notes

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

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