Vegan Asian Noodle Salad with Peanut Dressing
This Vegan Asian Noodle Salad with Peanut Dressing is fresh, colorful, and packed with flavor! Tender noodles, crisp veggies, edamame, and crunchy peanuts are tossed in a creamy peanut dressing for an easy, satisfying meal.
I’m always looking for easy lunches that are fresh, filling, and anything but boring. This Vegan Asian Noodle Salad checks every box with colorful vegetables, hearty noodles, protein-packed edamame, and plenty of crunch. If you love fresh meals like this, check out my other easy vegan lunch recipes.
The real star is the creamy peanut dressing. Peanut butter, soy sauce, fresh ginger, garlic, and sesame oil create the perfect balance of savory, slightly sweet, and tangy flavors. If homemade sauces are your thing, you’ll also love my easy vegan dressings.
After years of creating vegan recipes, I’ve learned that the best vegan salads have a mix of textures, plant-based protein, and a really flavorful dressing. This one has it all!
Best of all, it’s delicious served cold and easy to prep ahead, making it perfect for busy weekdays, vegan meal prep, or a simple dinner.
Spotlight on This Vegan Asian Noodle Salad with Peanut Dressing
- It’s perfect for meal prep. Prep the ingredients ahead of time for an easy, flavorful lunch throughout the week.
- It’s loaded with fresh veggies. Colorful vegetables and edamame add freshness, crunch, and plant-based protein.
- It’s quick and easy. With simple ingredients and minimal cooking, this salad comes together in about 25 minutes.
- It’s packed with flavor. Creamy peanut butter, fresh ginger, garlic, soy sauce, and sesame oil create an irresistible savory peanut dressing.
- It’s completely customizable. Add shredded carrots, red cabbage, cucumber, cilantro, cashews, sesame seeds, or even a little jalapeño.
- It’s delicious cold. No reheating required! Serve it straight from the refrigerator for an easy lunch or light dinner.
- It’s colorful and satisfying. Crisp vegetables, tender noodles, crunchy peanuts, and creamy dressing give you a little bit of everything in every bite.
Ingredients for Vegan Asian Noodle Salad
Whole wheat noodles: I would recommend fusilli or penne pasta for this Asian Noodle Salad. They are the perfect bite-sized noodles!
Snap peas or snow peas: One of my favorite additions to this salad is the crunchy, fresh snap peas. Yum!
Spinach: That’s because I like to add greens to every meal I make. And, with the addition of spinach, I can call this a salad, right?
Edamame: Use shelled edamame beans for your sanity. Haha. I purchase a bag of them from Trader Joe’s and they are lightly salted.
Red bell pepper: I recommend red bell pepper over green for this recipe. The red pepper chunks add a delicious crunch to the salad.
Cashews: Add the perfect buttery crunch and a satisfying contrast to the tender noodles and crisp vegetables. I love using roasted cashews for even more flavor.
Green onions: I enjoy the little kick that these lighter onions provide to this salad. You could replace them with shallots or very thinly sliced red onion, but I recommend green onion.
Optional: I like two lime wedges at the top of the noodles. When it’s time to eat, I squeeze a bit of juice over top and lightly mix it up.
Creamy peanut butter: The rich and creamy base of the dressing. Use smooth, unsweetened peanut butter for the best consistency.
Sesame oil: Adds a rich, nutty flavor that pairs perfectly with the peanut butter.
Rice vinegar: Adds brightness and acidity to balance the richness of the dressing.
Maple syrup: A touch of sweetness helps balance the savory and tangy flavors.
Soy sauce: Adds saltiness and savory umami flavor to the dressing.
Fresh garlic: Gives the dressing a bold, savory kick. Fresh garlic works best here.
Fresh ginger: Adds fresh, zesty flavor and a little warmth.
Water: Thins the peanut dressing to the perfect pourable consistency.
How to Make Vegan Asian Noodle Salad
Step one: Bring a large pot of water to a boil and cook the noodles according to the package instructions. Once cooked, drain and rinse them under cold water for about one minute, or until completely cooled. Set aside to drain while you prepare the salad.
Step two: Add all of the dressing ingredients to a small bowl. This includes creamy peanut butter, sesame oil, olive oil, rice vinegar, maple syrup, soy sauce, fresh garlic, fresh ginger, and water. Whisk until smooth and creamy. The dressing may look a little chunky at first, but keep whisking and it will come together beautifully. Add an additional tablespoon of water if it is too thick.
Step three: Add the cooled noodles, bell pepper, snap peas, spinach, edamame, green onions, and cashews to a large serving bowl.
Step four: Pour the peanut dressing over the top and toss until everything is evenly coated. Serve immediately or chill until ready to enjoy.
Storage
Store leftover Vegan Asian Noodle Salad in an airtight container in the refrigerator for up to 4 days. The noodles will continue to soak up the peanut dressing as they sit, so give the salad a good toss before serving. If needed, add a small splash of water or soy sauce to loosen everything up.
For meal prep, you can also store the peanut dressing separately and toss it with the salad when you’re ready to eat. This will help keep the vegetables extra crisp.
Tips and Modifications
Cool the noodles completely. Rinse the cooked noodles under cold water before assembling the salad. This stops the cooking process and keeps the vegetables fresh and crisp.
Don’t skip the fresh ginger and garlic. These ingredients add so much fresh flavor to the peanut dressing.
Adjust the dressing consistency. Peanut butter varies in thickness, so add water a little at a time until the dressing is creamy and pourable.
Make extra dressing. The noodles will continue to absorb the peanut dressing as the salad sits in the refrigerator. I recommend making a little extra dressing to keep on hand so you can add a fresh drizzle before serving leftovers.
Make it your own. Try adding shredded carrots, cucumber, red cabbage, cilantro, sesame seeds, or jalapeño.
Add the cashews last. For the best crunch, sprinkle them on just before serving, especially if you’re making the salad ahead of time. Peanuts can work, too.
Serve it cold. I think this noodle salad tastes best chilled, making it perfect for meal prep, lunch, or an easy warm-weather dinner.
More Vegan Lunch Recipes
Layered Fall Harvest Salad Jars
Vegan Asian Noodle Salad with Peanut Dressing
Equipment
- 1 large bowl
- 1 small bowl
Ingredients
For the salad
- 8 ounces dry chickpea rotini pasta
- 1 cup snap peas, halved
- 1 cup spinach, roughly chopped
- ½ cup shelled edamame
- 1 red bell pepper, chopped
- ⅓ cup cashews, roughly chopped
- ⅓ cup green onion, sliced
- optional: lime wedges
For the Asian peanut sauce
- ¼ cup toasted sesame oil
- ¼ cup rice vinegar
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons pure maple syrup
- 2 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons water
- 1 tablespoon extra virgin olive oil
Instructions
- Bring a large pot of water to a boil and cook the noodles according to the package instructions. Once cooked, drain and rinse them under cold water for about one minute, or until completely cooled. Set aside to drain while you prepare the salad.
- Add all of the dressing ingredients to a small bowl. This includes creamy peanut butter, sesame oil, olive oil, rice vinegar, maple syrup, soy sauce, fresh garlic, fresh ginger, and water. Whisk until smooth and creamy. The dressing may look a little chunky at first, but keep whisking and it will come together beautifully. Add an additional tablespoon of water if it is too thick.
- Add the cooled noodles, bell pepper, snap peas, spinach, edamame, green onions, and cashews to a large serving bowl.
- Pour the peanut dressing over the top and toss until everything is evenly coated. Serve immediately or chill until ready to enjoy.
These noodles were incredible! Easy to make and perfect for an on the go lunch!
Thanks for sharing. I do love how great they are for a grab-and-go meal option!