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5.0 from 102 votes

Noodle Salad with Rainbow Veggies

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 582 kcal
Course: Side Dish , Dinner

Ingredients

  • 6 oz (170g) frozen shelled edamame (½ of a 12-oz bag)
  • 3 to 4 bundles of thin rice noodles (5 to 6.5 oz / 140 to 185g) (see Note 1)
Peanut Sauce
  • ¼ cup (56g) creamy peanut butter (preferably unsalted) (see Note 2)
  • 1 fat garlic clove, grated or crushed with a press
  • 1 tablespoon (20g) tamarind paste or tamarind concentrate (see Note 3)
  • 1 large lime, zested
  • 1 ½ tablespoons (25g) tamari or soy sauce
  • 1 tablespoon (15g) sambal oelek or chili-garlic sauce (see Note 4)
  • 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) thinly sliced or shredded red cabbage (see Note 6) 
  • 4 medium carrots, grated or shredded (see Note 6)
  • 1 cup (16g) cilantro leaves and tender stems, chopped
Crispy Tempeh
  • 1 oz/227g block of tempeh
  • 2 tablespoons high-heat neutral oil
  • kosher salt
Noodle Sauce
  • ¼ cup + 2 tablespoons ~85 mL freshly squeezed lime juice
  • 3 tablespoons (51g) tamari or soy sauce
  • 2 tablespoons (42g) agave nectar (or maple syrup)
  • 1 tablespoon toasted sesame oil plus a drizzle for the noodles
  • 3 tablespoons roasted sesame seeds

Instructions

    Cup of Yum
  1. Fill a pot of water to cook the noodles and/or edamame.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finish the tempeh. Once the tempeh has cooled off a bit, transfer it to the bowl with the 1 ½ tablespoons reserved Noodle Sauce.
  9. 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

  • These may be labeled “rice vermicelli,” Vietnamese bún, or rice sticks. Use the larger quantity for heartier appetites / to stretch out the meal more.
  • If you have salted peanut butter, start with 2 ½ TBSP tamari and add more as needed. Peanut allergy? Use almond butter. Nut allergy? Use sunflower seed butter.
  • If you don’t have tamarind paste, juice the lime after zesting it, and use 1 to 1 ½ tablespoons lime juice (or to taste).
  • Use less chili sauce as needed. If you need to sub with sriracha, use less sugar.
  • If your nut/seed butter contains sugar, start with just 2 teaspoons of sugar, then taste and adjust as needed.
  • This is about ⅓ of a medium cabbage (that weighs ~32 ounces/900g); or ½ of a very small cabbage. I like to use a mandoline to slice the cabbage and carrots for thin uniform slices that are easy to chew. You can also use a box grater for both, or the shredding disc of your food processor for the carrots and the slicing disc for cabbage. Or a sharp chef’s knife for the cabbage and a julienne peeler for the carrots. Lots of options!

Nutrition Information

Calories 582kcal (29%) Carbohydrates 70g (23%) Protein 25g (50%) Fat 26g (40%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Monounsaturated Fat 13g Sodium 1214mg (51%) Potassium 902mg (26%) 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

% 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.