Thai Peanut Noodle Salad
This Thai Peanut Noodle Salad is a vibrant and nutritious dish featuring soba noodles, fresh vegetables, and a creamy, tangy peanut dressing. Perfect for busy weeknights or meal prep, it combines the flavors of garlic, ginger, and soy with the crunch of bell peppers, carrots, and cabbage. This salad is not only vegan and gluten-free but also customizable, making it suitable for various dietary preferences. Ready in just 25 minutes, it offers a quick and healthy option that can be enjoyed as a main course or a side dish.
Equipment
- Large Pot
- Mixing bowls
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
For the Salad:
- 8.8 oz Soba Noodles (250 grams)
- 1 cup Frozen Shelled Edamame (150 grams)
- 1/2 Cabbage head thinly sliced (200 grams)
- 1 large Carrots julienned (100 grams)
- 2 Bell Peppers: 1 red and 1 yellow thinly sliced (2 medium, 200 grams)
- 2 Green Onions chopped (50 grams)
For the Dressing:
- 1/4 cup Peanut Butter (60 grams)
- 2 tbsp Soy Sauce
- 1 tbsp Sriracha:
- 2 tbsp Rice Vinegar
- 1 tbsp Brown Sugar
- 2 cloves Garlic minced
- 1 inch Ginger: grated
- Water as needed to thin
Instructions
Cook the Noodles:
- Bring a large pot of salted water to a boil.
- Add the soba noodles and cook according to package instructions until al dente.
- Drain and rinse under cold water to stop cooking and cool the noodles.
Prepare the Vegetables:
- Thinly slice the red cabbage.
- Julienne the carrot.
- Thinly slice the red and yellow bell peppers.
- Chop the green onions.
- Cook and shell the edamame if not already done.
Prepare the Sauce:
- In a bowl, combine peanut butter, soy sauce, sriracha, rice vinegar, brown sugar, minced garlic, and grated ginger.
- Mix well until smooth and creamy. If too thick, add water to thin to the desired consistency.
Layer the Salad:
- In large meal prep containers, layer the sauce, vegetables, and noodles.
Store the Salad:
- Store in airtight containers in the refrigerator for up to 3 days.
Serve the Salad:
- Mix everything together before eating.
Notes
Customize the spice level with more or less sriracha.
Fresh herbs like cilantro, Thai basil, and mint can enhance the flavor.
Store leftovers in airtight containers for up to 3 days.
Perfect for vegan meal prep and quick lunches.
Fresh herbs like cilantro, Thai basil, and mint can enhance the flavor.
Store leftovers in airtight containers for up to 3 days.
Perfect for vegan meal prep and quick lunches.
Nutrition
Calories: 375kcal