Rice Noodle Salad with Peanut Sauce (Edit recipe)

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This Rice Noodle Salad with Peanut Sauce can be prepared in advance for meal prep on the go. There’s plenty of protein in the crispy baked tofu and shelled edamame, and the crunch is abundant with the rainbow of fresh veggies. It’s all tossed together with a savory Peanut Sauce.

Combine the ingredients in advance and portion in grab-and-go containers for lunches, or you can layer it in large jars with the sauce on the bottom. For the jar prep, top the sauce with the noodles, then proteins, heartier veggies, and the most delicate at the top.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 2-4

Ingredients

16 oz Tofu, extra firm
2 Tbsp Olive Oil
.5 tsp Kosher Salt
.25 tsp Black Pepper
4.5 oz Rice Noodles, (3 portions)
16 oz Edamame (soybeans), shelled
2 Carrots, shredded
1 Red Bell Pepper, thinly sliced
2 cups Red Cabbage, shredded
1 bunch Green Onion (Scallion), sliced
1 Tbsp Black Sesame Seeds
.25 cup Cilantro, chopped

Peanut Sauce

.25 cup Peanut Butter
2 Tbsp Sriracha
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
.5 cup Olive Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Use paper towels to press the water out of tofu. Cut into 1- to 2-inch cubes. Toss with 2 tablespoons olive oil and salt and pepper. Place in a single layer on baking sheet and roast for 15 minutes. Flip and roast another 15 minutes. Set aside.
Prepare instant rice noodles according to package direction. Drain, rinse and set aside. Cook edamame according to package directions.
Meanwhile, prepare the sauce. Add peanut butter, siracha, soy sauce, and rice vinegar to a large bowl. Whisk together until smooth. Add in olive oil, either drizzling or 2 tablespoons at a time. Whisk to bring together dressing, until all oil is well combined.
Assemble the salad by adding edamame, carrots, red bell pepper, purple cabbage, and green onions right into the bowl with the sauce. Add in cooked noodles and toss to evenly coat the salad.
Serve with black sesame seeds and chopped cilantro (optional).

Notes

You can use soba, udon, or whatever noodle you choose. I like using instant rice noodles because they are ready in 2-3 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1281
Fat:	100 g
Carbohydrates:	56 g
Protein:	51 g
Cholesterol:	0 g
Sodium:	1465 mg
Fiber:	17 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Coconut Free Dairy Free Egg Free Pescetarian Plant Based Salads Shellfish Free Sugar Alcohol Free Vegan Vegetarian

Ingredients include paid links.

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