Noodle Salad with Rainbow Veggies
User Reviews
5
68 reviews
Excellent
Noodle Salad with Rainbow Veggies
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This noodle salad combines thin rice noodles, crunchy rainbow vegetables like red cabbage and carrots, and shelled edamame. The dish is tossed with a vibrant peanut sauce featuring tamarind, lime, and spices, and topped with crispy crumbled tempeh and roasted sesame seeds for texture and flavor contrast.
Description
Noodle Salad with Rainbow Veggies consists of cooked thin rice noodles mixed with red cabbage, shredded carrots, and edamame. The peanut sauce blends creamy peanut butter with tamarind paste, lime zest and juice, tamari, chili sauce, coconut sugar, and warm spices like coriander and cinnamon, balancing sweet, tangy, and savory notes. Crispy tempeh crumbles add protein and crunch, while toasted sesame seeds garnish the salad.
The noodles are cooked according to package instructions and dressed lightly with toasted sesame oil before mixing with the sauce and vegetables. The peanut sauce can be made a few days ahead, allowing flavors to meld. Fresh cilantro adds herbal brightness. The salad offers a refreshing combination of chewy noodles, crunchy vegetables, creamy and tangy sauce, and crispy tempeh.
Adjust ingredient amounts such as tamari, sugar, or chili according to taste and dietary needs. Various tools can be used to prepare the vegetables thinly for easy eating. Use substitutions for peanut butter and tamarind as desired and note that different sizes of noodles affect portioning.
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Ingredients
- 6 oz (170g) edamame ½ of a 12-oz bag, frozen, shelled
- 3 to 4 bundles of thin rice noodles (5 to 6.5 oz / 140 to 185g) (see Note 1)
Peanut Sauce
- ¼ cup (56g) peanut butter preferably unsalted) (see Note 2, creamy
- 1 fat garlic grated or crushed with a press, clove
- 1 tablespoon (20g) tamarind paste see Note 3, or tamarind concentrate
- 1 large lime zested
- 1 ½ tablespoons (25g) tamari or soy sauce
- 1 tablespoon (15g) sambal oelek or chili-garlic sauce
- 1 tablespoon (8g) coconut sugar (or organic cane/brown sugar, see Note 5)
- ½ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
Veggies
- 3 to 4 cups (225 to 300g) red cabbage see Note 6, thinly sliced or shredded
- 4 carrot grated or shredded (see Note 6, medium
- 1 cup (16g) cilantro chopped, leaves and tender stems
Crispy Tempeh
- 1 oz/227g block of tempeh
- 2 tablespoons neutral oil high-heat
- kosher salt
Noodle Sauce
- ¼ cup + 2 tablespoons ~85 mL lime juice freshly squeezed
- 3 tablespoons (51g) tamari or soy sauce
- 2 tablespoons (42g) agave nectar (or maple syrup)
- 1 tablespoon sesame oil plus a drizzle for the noodles, toasted
- 3 tablespoons sesame seed roasted
Instructions
- Fill a pot of water to cook the noodles and/or edamame.
- Make the Peanut Sauce. In a bowl, combine the peanut butter, garlic, tamarind, lime zest, tamari or soy sauce, chili sauce, sugar, coriander, and cinnamon. Whisk well to combine, then add a tablespoon of water and whisk until the sauce is pourable.Taste, adding more tamari for savory saltiness, more sugar for sweetness, more tamarind or lime juice for tang, or more chili sauce for heat. Set aside (or make a few days in advance).
- Prep the tempeh and veggies. Use your hands to crumble the tempeh into very small pieces, about the size of a pine nut. Slice or shred the cabbage and carrots using your preferred method. Chop the cilantro.
- Edamame: Cook using the package instructions, or simply defrost: add to a bowl of warm water and rest until no longer frozen. Drain in a colander and shake to dry.
- Noodles: Cook the noodles according to the package. Drain very well, shaking off water. Add a drizzle of toasted sesame oil. Toss, and set aside.
- Make the Crispy Tempeh. Heat a wok over medium-high heat until it just starts to smoke, then add the 2 tablespoons of high-heat oil (or heat a large nonstick frying pan with the oil over medium-high heat until it shimmers).Add the tempeh and cook in a single layer for 2 minutes undisturbed. Toss, then cook for a total of 10 to 12 minutes, stirring only every 1 ½ to 2 minutes, until golden brown and crisp.Transfer fried tempeh to a paper-towel lined surface to absorb excess oil. Season it with a couple pinches of salt.
- While the tempeh cooks, make the Noodle Sauce. In a jar, combine the lime juice, 3 tablespoons tamari, and 2 tablespoons agave. Shake well to combine.Set aside 1 ½ tablespoon sauce in a medium bowl. To the remaining sauce, stir in the 1 tablespoon toasted sesame oil and 3 tablespoon sesame seeds. If you like things sweeter, add a bit more agave.
- Finish the tempeh. Once the tempeh has cooled off a bit, transfer it to the bowl with the 1 ½ tablespoons reserved Noodle Sauce.
- Assemble: Add the cooked noodles to a large bowl. Add in the shredded cabbage, carrots, and chopped cilantro. Pour the Noodle Sauce on top and toss well with tongs. Add in the seasoned tempeh nuggets and edamame and toss again.Divide the noodle salad between four bowls and spoon some Peanut Sauce on each serving. Top with chili sauce for extra heat, if desired.
Notes
- Rice noodles vary; larger amounts suit heartier appetites or larger portions.
- If using salted peanut butter, adjust tamari to taste to avoid over-salting.
- Substitute almond or sunflower seed butter for peanut allergies.
- If tamarind paste is unavailable, use extra lime juice for acidity.
- Adjust chili sauce amount to desired heat; sriracha can be substituted using less sugar.
- Thinly slice cabbage and carrots with a mandoline, box grater, or sharp knife for best texture.
Nutrition Information
Show Details
Calories
582kcal
(29%)
Carbohydrates
70g
(23%)
Protein
25g
(50%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
13g
(65%)
Sodium
1214mg
(51%)
Potassium
902mg
(19%)
Fiber
12g
(48%)
Sugar
19g
(38%)
Vitamin A
8011IU
(160%)
Vitamin C
45mg
(50%)
Calcium
228mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 1214mg | 51% |
| Potassium | 902mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 19g | 38% |
| Vitamin A | 8011IU | 160% |
| Vitamin C | 45mg | 50% |
| Calcium | 228mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
68 reviews
Excellent
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