With left-over whole wheat spaghetti noodles from the No Oil Pesto Pasta, I decided to make this Asian Noodle Salad. It’s chock full of plant-based veggies.
Substitute rice noodles for wheat if you want to stay gluten-free, but either way, this recipe is a flavor burst in your mouth!
Be sure when you’re swapping noodles that you read the ingredients. Most can be found in an organic, gluten-free version.
This recipe uses an Asian cooking staple known as chili garlic sauce. You can buy it almost anywhere but did you know you can make it yourself, too. By making homemade sauce, you can control the heat and oil.
This would make a great homemade gift to give a party hostess or for the holidays.
Here are a few more tasty plant-based meals:
- Easy Chana Masala With Chickpeas & Yams
- Sheet Pan Tempeh Puttanesca
- One Pot Penne Pasta with Tomato Cream Sauce
- Moroccan Chickpea Vegetable Tagine
I’ve added Baked Tofu to this recipe and a can of kidney beans, but it also tastes delicious without these extras. You can also get creative with the veggies if you want to change it up or use more of your favorite.
Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes and follow the remaining instructions.
Use my discount code PLANTBASEDCOOKING_10 and receive 10% off your order of The TofuBud.
Although the snow pea gives it a great crunch, broccoli would work too. If you want to make the salad colorful you can use orange and yellow bell peppers. You could even throw in some bean sprouts and water chestnuts for texture and extra crispness.
This recipe calls for peanut butter and there are some healthier all-natural brands now available in stores or the organic markets that sell homemade. But if you have some extra time and really want to control the salt or ingredients, you can make this simple homemade version.
This dish is so easy it’s perfect for a quick lunch or any weeknight meal. Like I mentioned before you can change up veggies so you can make it multiple times a month.
I’d love to hear your feedback in the comments below for this Asian Noodle Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Asian Noodle Salad
- 2 medium carrots grated
- 4 scallions chopped
- 1 small red pepper cut into small strips
- 3 cups snow peas string removed and cut into thirds
- 1/3 cup cilantro chopped
- 1 12 oz. package whole grain pasta
- 1 15 oz can kidney beans drained and rinsed (optional)
- 1/4 cup peanut butter
- 1/3 cup low-sodium tamari (or low-sodium soy sauce)
- 2 tablespoons rice vinegar
- 2 tablespoons chili garlic sauce
- 1 tablespoon maple syrup
- 1 tablespoon minced ginger
- 1 16 oz. container firm organic tofu drained
- 1/4 cup low-sodium tamari (or low-sodium soy sauce)
- 2 tablespoons maple syrup
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 dash hot sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Boil pasta in a large pot of water until tender (al dente). Drain, reserving a little pasta water.
- While pasta is cooking, with a whisk, blend the peanut butter, tamari (or soy sauce), vinegar, chili garlic maple syrup, and ginger until smooth. Add a little pasta water if it’s too thick.
- Cook the snow peas in scant water for about 3-5 minutes. Add them to a large bowl with the other vegetables.
- Add cooked pasta, baked tofu and beans, if using, and pour dressing over. Toss well to coat.
- Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
- Preheat oven to 375 degrees F. Lightly spray a non-stick baking sheet with oil.
- Slice tofu into 1″ cubes.
- In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper.
- Gently stir tofu cubes into sauce. Cover and marinate for at least 10 minutes.
- Place tofu on the baking sheet in a single layover. Bake for 15 minutes. Turn tofu, and bake until it turn golden brown, around 15 minutes more.