A simple noodle salad that’s packed with vegetables and edamame for a balanced meal that’s a good source of fiber and plant protein. This has been a go-to in my meal prep rotation for years. There are many variations of this recipe out there, but this is how I prepare mine. I hope you will love it as much as I do.
Ingredient Notes and Substitutions:
- Noodles: I use these ramen noodles. Each pack or portion is 70g. You could also use rice noodles, buckwheat or soba noodles, or wheat pasta. If your ramen noodles come with a flavor pack, don’t use it.
- Vegetables: I recommend using a combination of at least two different vegetables for more texture and interest. Carrots, cucumbers (Persian or English), red cabbage, and bell peppers (yellow, red, and/or orange) are all great options. Make sure to slice them thinly into bite-sized pieces. I’m not sharing any specific amounts of each as I want to keep it flexible and encourage you to use what you prefer or have on hand.
- Protein: This recipe uses frozen shelled edamame for a quick and easy protein option. You could use crispy tofu if preferred, but this would add an extra step.
- Peanut sauce: This homemade peanut sauce is made with peanut butter, soy sauce, toasted sesame oil, rice vinegar, sugar (or maple syrup), garlic and optional ginger.
- For serving: Enjoy this salad with scallions, roasted peanuts and chili oil or crisp for more crunch and flavor.
How to Make a Peanut Noodle Salad
Here are the steps to making a simple peanut noodle salad at home.
- Cook the Noodles
Cook the ramen noodles according to the package’s instructions. In the last couple of minutes of cooking, add the frozen edamame to cook them slightly. Drain and rinse under cold water. Set aside.
- Chop the Vegetables
While the noodles are cooking, chop the vegetables. You can use cucumbers, carrots, bell peppers and/or red cabbage.
- Prepare the Peanut Sauce
In a small jar or bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, sugar, garlic and ginger. Add water as needed to thin.
- Serve
Assemble the salad. In a large bowl, add the noodles and edamame with the chopped vegetables and peanut sauce. Toss to evenly coat with the sauce. Serve with scallions, peanuts and chili oil or crisp if desired.
More Ramen Noodle Recipes:
- 30-Minute Peanut Tofu Ramen (Vegan)
- Sesame Ramen Noodles with Crispy Tofu
- Coconut Curry Ramen with Crispy Tofu
- 15-Minute Peanut Ramen Noodles
Peanut Noodle Salad With Edamame
Ingredients
- 3 packs (70g each) ramen noodles (see notes)
- 3 cups vegetables of choice, thinly sliced (see notes)
- 2 cups shelled edamame
Peanut Sauce
- 1/4 cup natural peanut butter
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar or maple syrup
- 2 large garlic cloves, grated
- 1 teaspoon fresh ginger, grated (optional)
For Serving:
- Scallions, sliced on a bias
- Roasted peanuts, chopped
- Chili oil or chili crisp
Instructions
- Cook the ramen noodles according to the package's instructions. In the last couple of minutes of cooking, add the frozen edamame to cook them slightly. Drain and rinse under cold water. Set aside.
- While the noodles are cooking, chop the vegetables.
- Prepare the peanut sauce. In a small jar or bowl, whisk together all the ingredients. Add water as needed to thin.
- Assemble the salad. In a large bowl, add the noodles and edamame with the chopped vegetables and peanut sauce. Toss to evenly coat with the sauce.
- Serve with scallions, peanuts and chili oil or crisp if desired.
Notes
If you make this peanut noodle salad, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram.
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