Asian Noodle Salad Recipe (Easy Meal Prep!)
Asian Noodle Salad is a nutrient-rich lunch or side dish that stays fresh up to 5 days, making it ideal for meal prep.
Ingredients
- 1 package soba stir-fry noodles (see Home Chef Tip) 14.2 ounces
- 1 cup frozen shelled edamame
- ¼ cup peanut butter
- 2 tablespoons sambal oelek or sriracha
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ½ cup extra virgin olive oil
- 2 tablespoons black sesame seeds
- 4 green onions thinly sliced
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- ½ cup crunchy rice noodles
Instructions
- Prepare noodles and edamame according to package instructions. Rinse under cold water and drain well.
- In large bowl, whisk together peanut butter, sambal oelek, soy sauce and vinegar. While whisking, slowly drizzle in olive oil until all oil is incorporated. Stir in sesame seeds.
- Add onions, bell pepper, carrots, noodles and edamame to bowl with dressing; toss until well combined.
- Serve immediately or refrigerate up to 5 days. Just before serving, sprinkle salad with crunchy rice noodles.
Notes
- Home Chef Tip: I use Ka-me brand soba stir-fry noodles, which are sold fully cooked, and need just a few minutes in the microwave to loosen up before tossing with the rest of the salad ingredients.
- If your store doesn't carry these noodles, you can use dried soba noodles or whole wheat spaghetti. I recommend 8 ounces of dried noodles, prepared according to package instructions.
Calories: 792kcal, Carbohydrates: 95g, Protein: 24g, Fat: 39g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 25g, Sodium: 1560mg, Potassium: 755mg, Fiber: 5g, Sugar: 6g, Vitamin A: 6408IU, Vitamin C: 47mg, Calcium: 137mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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