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
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)
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.Â
- 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.Â
- 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
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- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop
- Cuisine: Asian