This noodle salad is filling, easy to make, and super low-fat so you can feel great about eating it. The bean noodles are tossed with some fresh peppers and edamame and then finished off with a creamy tofu sauce that is to die for. This is perfect for a post-workout snack or a healthy lunch.

Edamame Wasabi Noodle Salad [Vegan, Gluten Free]

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Ingredients

For the Sauce:

  • 1/2 large block soft tofu
  • 1/2 cup water
  • A handful fresh cilantro
  • 2 teaspoons wasabi powder
  • 1 2-inch knob of fresh ginger
  • 2 teaspoons tamari or other low-sodium soy sauce
  • 1 tablespoon sweetener of your choice
  • 1/2 lime, juiced

For the Salad:

  • 1 7-ounce package bean noodles (or you can just use rice noodles)
  • 1 medium sized red bell pepper, julienned
  • 1 cup edamame beans
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Preparation

  1. Cook the noodles according to the package directions.
  2. Rinse them in cool water and add them back to the pot.
  3. Add the red pepper and the edamame beans to the noodles.
  4. Blend the sauce ingredients until they are smooth.
  5. Gently toss the noodles, beans and red peppers with the sauce until it is evenly distributed.
  6. Serve the salad topped with some extra beans, red peppers, and a sprinkle of kelp granules.
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