Description
This Thai noodle salad is a vibrant, flavor-packed dish that combines fresh vegetables, chewy noodles, and a creamy homemade peanut sauce. Perfect for a quick weeknight dinner or as a colorful side dish at gatherings, this recipe can be prepared in under 30 minutes. It’s gluten-free and vegan, making it a healthy choice for everyone. With crunchy bell peppers, crisp cabbage, and tender edamame mixed with al dente noodles, each bite is a delightful explosion of flavors and textures. Enjoy this refreshing meal on its own or customize it with your favorite protein for added heartiness.
Ingredients
Scale
- 12 ounces dry rice noodles (or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions (sliced)
- 1 cup defrosted edamame
- Peanut sauce (to taste)
- Fresh cilantro and crushed peanuts for garnish
Instructions
- Boil the Noodles: In a large pot of salted water, cook noodles according to package instructions until al dente. Rinse under cold water to stop cooking.
- Prepare the Vegetables: Slice bell peppers into strips and shred cabbage and carrots using a mandoline slicer and food processor.
- Combine Ingredients: In a large serving bowl, mix rinsed noodles with all prepared vegetables.
- Dress the Salad: Pour half of the peanut sauce over the noodle mixture; stir well and adjust sauce to taste.
- Garnish & Serve: Top with cilantro and crushed peanuts before serving or refrigerate for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg