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

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.


About The Author

Helyn Dunn

See My Recipes

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting her blog. Before long, her following exploded, and she now has a loyal readership, a published smoothie book, and over 600 recipes on Helyn's Kitchen! She is a graduate of T. Colin Campbell's plant-based nutrition program through eCornell University. She plans to continue her education to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.

Comments

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  1. It would be more helpful to add an amount of the tofu needed – as there are so many different sizes of blocks across the world…thanks – I am really looking forward to eating this….