Why Make This Recipe
Noodle Salad with Rainbow Veggies is a colorful and healthy dish perfect for lunch or dinner. It combines crunchy vegetables, protein-rich tempeh, and a delicious peanut sauce that brings everything together. This salad not only looks great but also provides a balance of flavors and textures. Whether you want a light meal or a filling side, this recipe does it all.
How to Make Noodle Salad with Rainbow Veggies
Ingredients
- 6 oz frozen shelled edamame
- 3 to 4 bundles of thin rice noodles
- ¼ cup creamy peanut butter
- 1 fat garlic clove
- 1 tablespoon tamarind paste
- 1 large lime, zested
- 1 ½ tablespoons tamari or soy sauce
- 1 tablespoon sambal oelek or chili-garlic sauce
- 1 tablespoon coconut sugar
- ½ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
- 3 to 4 cups thinly sliced or shredded red cabbage
- 4 medium carrots, grated or shredded
- 1 cup cilantro leaves and tender stems, chopped
- 1 block of tempeh
- 2 tablespoons high-heat neutral oil
- Kosher salt
- ¼ cup + 2 tablespoons freshly squeezed lime juice
- 3 tablespoons tamari or soy sauce
- 2 tablespoons agave nectar
- 1 tablespoon toasted sesame oil
- 3 tablespoons roasted sesame seeds
Directions
- Fill a pot with water to cook the noodles and edamame.
- In a bowl, combine peanut butter, garlic, tamarind, lime zest, tamari, chili sauce, sugar, coriander, and cinnamon to make the Peanut Sauce. Whisk well and add water if needed for a smooth consistency.
- Prep the tempeh and veggies. Crumble the tempeh, slice or shred the cabbage and carrots, and chop the cilantro. Cook the edamame according to the package instructions or defrost them.
- Cook the noodles according to package instructions. Drain them well and toss with toasted sesame oil.
- For Crispy Tempeh, heat oil in a wok or a pan and cook the tempeh until golden brown and crisp. Transfer it to a paper towel-lined surface and season with salt.
- Make the Noodle Sauce by shaking together lime juice, tamari, and agave in a jar. Set aside part of the sauce and mix the rest with sesame oil and sesame seeds.
- In a large bowl, combine cooked noodles, cabbage, carrots, and cilantro. Pour the Noodle Sauce over and toss well. Add the seasoned tempeh and edamame, tossing again.
- Serve in bowls with peanut sauce on top and add chili sauce for extra heat if desired.
How to Serve Noodle Salad with Rainbow Veggies
This salad is best served fresh and can be enjoyed on its own or as a side dish. You can add more chili sauce on top for extra spice. Garnish with additional sesame seeds and cilantro for an appealing presentation.
How to Store Noodle Salad with Rainbow Veggies
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. However, it’s best to keep the peanut sauce separate until you’re ready to serve to maintain the texture of the salad.
Tips to Make Noodle Salad with Rainbow Veggies
- Use fresh, seasonal vegetables for the best flavor and nutrition.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Adjust the level of spiciness by adding more or less sambal oelek based on your taste preference.
- If you prefer a heartier meal, add grilled chicken or shrimp.
Variation
You can customize this recipe by adding different veggies like bell peppers, cucumbers, or snap peas. For a different taste, try swapping tamari with balsamic vinegar.
FAQs
Can I use other types of noodles?
Yes! You can use any kind of noodles you like, such as soba or whole wheat.
Is this recipe vegan?
Absolutely! This recipe is entirely plant-based, making it perfect for vegans.
Can I prepare this salad ahead of time?
Yes, you can prep the veggies and make the sauces in advance. Just assemble it right before serving for the best texture.
