Rice Noodle Salad with Peanut Sauce
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.
Ingredients
- 16 oz16 oz16 oz Tofu, extra firm
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 4.5 oz4.5 oz4.5 oz Rice Noodles, (3 portions)
- 16 oz16 oz16 oz Edamame (soybeans), shelled
- 222 Carrots, shredded
- 111 Red Bell Pepper, thinly sliced
- 2 cups2 cups2 cups Red Cabbage, shredded
- 1 bunch1 bunch1 bunch Green Onion (Scallion), sliced
- 1 Tbsp1 Tbsp1 Tbsp Black Sesame Seeds
- .25 cup.25 cup.25 cup Cilantro, chopped
- .25 cup.25 cup.25 cup Peanut Butter
- 2 Tbsp2 Tbsp2 Tbsp Sriracha
- 2 Tbsp2 Tbsp2 Tbsp Soy Sauce
- 2 Tbsp2 Tbsp2 Tbsp Rice Vinegar
- .5 cup.5 cup.5 cup Olive Oil
Peanut Sauce
Process
- 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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My Notes:
About This Recipe
Coconut Free Dairy Free Egg Free Pescetarian Plant Based Salads Shellfish Free Vegan VegetarianNever Miss a Bite
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One response to “Rice Noodle Salad with Peanut Sauce”
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oooh this looks great!!