Peanut Noodle Salad With Edamame
A veggie-packed peanut noodle salad with edamame and a flavorful peanut sauce. This quick and nourishing meal works well for meal prep and work lunches.
Servings 5
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
Serve: This salad is best served cold, but can be enjoyed hot if preferred. Store the leftovers in an airtight container in the fridge for up to 4 days.
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.
Sweetness: You can use granulated white sugar, brown sugar or maple syrup for sweetener. They all work well and will add a slightly different flavor to the sauce. The sweetness helps balance the flavors.
Soy sauce: You can also try a combination or low-sodium soy sauce (3 tablespoons) and dark soy sauce (1 tablespoon) for more flavor. Use what you prefer and have available.