Cold Peanut Noodle Salad

This sesame peanut noodle salad is a delicious vegan lunch or dinner to meal prep for the week. It's versatile and can be made with any type of noodles—spaghetti, whole wheat noodles, soba noodles, and even ramen. It's loaded with colorful veggies and protein-packed.

Course dinner, Lunch

Cuisine Amercan, Thai

Keyword asian noodle salad, cold noodle salad, peanut noodle salad

Prep Time 30

Total Time 30

Servings servings

Calories 390kcal

Author Michelle Cehn | World of Vegan

Equipment

1 Blender (to blend the peanut sauce)

Ingredients

Sesame Peanut Sauce

½ cup soy sauce
½ cup peanut butter
2 cloves garlic
¼ cup rice vinegar
¼ cup sesame oil
1 teaspoon ginger powder
2 tablespoons maple syrup
2 pinches red pepper flakes
1 tablespoon water plus more if needed to achieve desired consistency

Noodle Salad

16 ounces whole wheat spaghetti soba noodles, whole wheat spaghetti, or plain spaghetti
½ cup purple cabbage finely shredded
½ cup red or yellow bell pepper diced
½ cup carrots shredded
½ cup tofu finely cubed
⅓ cup green onions finely sliced
¼ cup roasted peanuts chopped
2 tablespoons Sesame seeds

Instructions

To a blender, add the soy sauce, peanut butter, garlic, rice vinegar, sesame oil, ginger powder, maple syrup, red pepper flakes, and water and blend until smooth. If desired, add additional water, one tablespoon at a time, to achieve a thinner peanut sauce consistency. Set aside.
Cook pasta according to package instructions, drain, rinse with cold water to cool and prevent sticking, and set aside. Prepare the vegetables while pasta is cooking.
To a large serving bowl, add the cooked and cooled noodles, purple cabbage, bell pepper, carrots, tofu, green onions, peanuts, and sesame seeds. Drizzle peanut sauce on top and mix until combined.

Notes

Meal Prep: Portion the noodle salad into meal prep containers and store in the fridge for up to 5 days.

Nutrition