This easy meal is filled with tons of color, texture, and flavor. It makes a great quick lunch or a perfect cool dinner on hot summer nights when you can’t bear to turn on the oven.

Edamame Peanut Noodle Salad [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste





Cooking Time



For the Noodle Salad:

  • 4 servings of soba or brown rice noodles, uncooked
  • 2 cups shelled edamame
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced cabbage
  • 1 mango, thinly sliced
  • 1 batch peanut sauce (see below)
  • 2 green onions, chopped
  • 1/4 cup chopped peanuts

For the Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1–2 tablespoons maple syrup, to taste
  • 1/2 teaspoon garlic powder
  • Water, as needed to thin


For the Noodle Salad:

  1. Prepare the noodles according to the instructions on the package. Rinse the noodles in cold water to cool, then place them in a large bowl.
  2. Add the edamame, carrots, cucumber, cabbage, and mango, and toss with the peanut sauce.
  3. Transfer to plates and top with the green onions and peanuts.

For the Peanut Sauce:

  1. Stir all the ingredients together in a small bowl until smooth.
  2. Store in an airtight container in the refrigerator for up to 1 week.

Nutritional Information

Per Serving: Calories: 407 | Carbs: 60g | Fat: 14g | Protein: 13g | Sodium: 258mg | Sugar: 5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.