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.
Servings: 6 servings
Calories: 390kcal
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.
Notes
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.
Nutrition
Serving: 1.33cups | Calories: 390kcal | Carbohydrates: 36g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 635mg | Potassium: 331mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1323IU | Vitamin C: 38mg | Calcium: 74mg | Iron: 6mg