Asian Noodle Salad

5 from 3 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Lunch/Dinner Entrée

Cuisine: Asian

Servings:

Calories: 463kcal

Author: Gigi & Sersie

Ingredients

4 oz. black or brown rice noodles
½ cup shelled edamame
8 cups mixed baby salad greens or chopped romaine, or arugula
1 cup chopped carrot
½ cup sliced cucumber
¼ cup sliced red onion
¼ cup shredded purple cabbage
½ batch of Peanut Sauce or Sunflower Butter Sauce
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.
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 (or Sunflower Butter Sauce) and sprinkle with sesame seeds, if using. Enjoy!

Notes

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.

Nutrition