Rice Noodle Salad with Peanut Sauce (Edit recipe)

Head Shot:Reed Dunn
  • 105 recipes
  • 31 followers

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.

15 minutes
35 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:1281
Fat:101 g
Carbohydrates:55 g
Protein:51 g
Cholesterol:0 g
Sodium:1465 mg
Fiber:18 g
Sugars:11 g
Calculated for total recipe.

Serves: 2-4

decrease servingsincrease servings

Ingredients

Get Ingredients with

Process

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
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. Prepare instant rice noodles according to package direction. Drain, rinse and set aside. Cook edamame according to package directions.
  4. 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.
  5. 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.
  6. 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.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

One response to “Rice Noodle Salad with Peanut Sauce”

  1. cole says:

    oooh this looks great!!

Leave a Reply