Asian Noodle Salad - PlantPure Nation

Asian Noodle Salad

by Kim Campbell April 01, 2020

Asian Noodle Salad

Asian Noodle Salad

This salad is a meal by itself, balanced with a variety of colorful veggies, edamame, and whole grain pasta. The sweet and slightly spicy peanut dressing pairs perfectly with a mix of Asian style veggies.


Prep time    30 minutes  

Cook time   12 minutes    

Yield               4-6 servings




  • 3 tablespoons lime juice
  • 2 tablespoons low sodium tamari or soy sauce
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon pure maple syrup
  • 1-2 teaspoon sriracha
  • 1/4 cup all-natural peanut butter (100% peanuts)
  • 2 garlic cloves, peeled
  • 1 teaspoon grated fresh ginger

     Noodles and Vegetables

  • 8 oz package whole grain noodles
  • 2 cups thinly sliced red cabbage
  • 2 cup shredded carrots
  • 1 cup finely chopped kale
  • 1 red bell pepper, seeded and thinly sliced
  • 2 celery stalks, thinly sliced
  • 4 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro
  • 1 cup frozen edamame, thawed
  • 1/4 cup chopped peanuts (for garnish)


  1. Combine all the dressing ingredients in a blender and blend until creamy. Set aside. (It may thicken a bit as it sits.)
  2. Cook the noodles according to the packaged instructions and rinse in a colander with cold water.
  3. Combine all the vegetables in a large bowl and toss to combine. Add the noodles and dressing and toss thoroughly. Garnish with the chopped peanuts and serve.

    ✏️ Tips & Hints

    • We love to use seasonal veggies so you can try any combination you enjoy. You can easily add baked tofu or tempeh in place of edamame or any favorite legume.

    Kim Campbell
    Kim Campbell


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