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January 8, 2018
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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.
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]
This Recipe is :
Calories
407Serves
4Cook Time
15Ingredients
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
Preparation
For the Noodle Salad:
- 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.
- Add the edamame, carrots, cucumber, cabbage, and mango, and toss with the Peanut Sauce.
- Transfer to plates and top with the green onions and peanuts.
For the Peanut Sauce:
- Stir all the ingredients together in a small bowl until smooth.
- Store in an airtight container in the refrigerator for up to 1 week.
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