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Home » Asian Noodle Salad

Asian Noodle Salad

July 23, 2012 By Diane Smith 6 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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With leftover whole wheat spaghetti noodles from the night, I made the No Oil Pesto Pasta recipe, and I decided to make this Asian Noodle Salad. It’s chock-full of plant-based veggies.

You can substitute rice noodles for wheat if you want to stay gluten-free, but I think you’ll love this recipe either way.

Asian Noodle Salad

Soba noodles would also be fun in this recipe. There are many variations, such as green tea soba noodles, buckwheat noodles, and even black rice.

When you’re swapping noodles, be sure to read the ingredients. Most are available in organic, gluten-free versions.

This recipe uses an Asian cooking staple known as chili garlic sauce. You can buy it almost anywhere, but did you know you can also make it yourself? 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 and a can of kidney beans to this recipe, 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 it 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.

One of my favorite tofu presses is The TofuBud.

Baked Tofu

Although the snow pea gives it a great crunch, broccoli would work, too. You can use orange and yellow bell peppers to make the salad colorful. You could even throw in some bean sprouts and water chestnuts for texture and extra crispness.

This recipe calls for peanut butter; the healthiest store-bought versions contain just peanuts and no other additives. You can make this simple homemade version if you have extra time and want to control the salt or ingredients.

This dish is so easy that it’s perfect for a quick lunch or any weeknight meal. As I mentioned, you can change up the veggies to 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 in your caption, and I won’t miss it!

Asian Noodle Salad
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4.32 from 16 votes
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Asian Noodle Salad

This fun and playful dish can be made many different ways. It’s a great light lunch but can be paired with sides for a fulfilling dinner meal. Have fun trying to make some of the ingredients from scratch.
Prep Time30 minutes mins
Total Time30 minutes mins
Servings: 6 people

Equipment

  • TofuBud Press
  • Stainless Steel Pot Set
  • Baking Sheet
  • Cutting board
  • Knife
  • Box Grater
  • Whisk
  • Stainless Steel Mixing Bowl

Ingredients

  • 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)

Dressing:

  • 1/4 cup peanut butter
  • 1/3 cup low-sodium tamari (or low-sodium soy sauce)
  • 2 tbsp rice vinegar
  • 2 tbsp chili garlic sauce
  • 1 tbsp maple syrup
  • 1 tbsp minced ginger

Baked Tofu

  • 1 16 oz. container firm organic tofu drained
  • 1/4 cup low-sodium tamari (or low-sodium soy sauce)
  • 2 tbsp maple syrup
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar
  • 1 dash hot sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
Prevent your screen from going dark

Instructions

  • 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.

Baked Tofu

  • 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.

Notes

NOODLE SUBSTITUTION: For a gluten-free option, substitute gluten-free noodles for whole wheat. Any other type of noodle should work well, too.
ADDITIONS: Add baked tofu or other types of vegetables such as broccoli

Nutrition

Nutrition Facts
Asian Noodle Salad
Amount per Serving
Calories
391
% Daily Value*
Fat
 
7.9
g
12
%
Saturated Fat
 
1.6
g
10
%
Cholesterol
 
0
mg
0
%
Sodium
 
641.1
mg
28
%
Carbohydrates
 
65.6
g
22
%
Fiber
 
5.4
g
23
%
Sugar
 
9.4
g
10
%
Protein
 
15.2
g
30
%
Vitamin A
 
1450
IU
29
%
Vitamin C
 
65.2
mg
79
%
Calcium
 
70
mg
7
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Tiffany

    August 1, 2017 at 8:27 pm

    sugar and soy sauce amounts are missing from the recipe.

    Reply
    • Diane Smith

      August 1, 2017 at 8:34 pm

      Thanks for bringing that to my attention. The instructions needed updating, but the ingredients were correct. We’re using maple syrup instead of sugar and tamari (or soy sauce if you prefer) in the dressing.

      Reply
  2. Laura

    May 5, 2018 at 4:12 pm

    In the picture it looks like there are ingredients not listed. Are there pinto beans in the picture? Also, what are the cubes shapes in the picture? Thanks.

    Reply
    • Diane Smith

      May 5, 2018 at 9:20 pm

      Good eye, you are so right. Thanks for pointing that out! I’ve updated the recipe to include Baked Tofu and a can of kidney beans, but they are not required because this dish is delicious even without these additions.

      Reply
  3. Hazel

    June 13, 2022 at 9:32 am

    Dear Diane,
    Thank you for sharing your recipes and ideas. I wish to include more salad meals as part of my diet and so I’ve been going through your salad recipes and I’m quite keen to try them out.

    What I did realise is that the many suggestions you highlight before the recipe card do not reflect under Notes while printing off the recipe. Would it be possible to make that change? It would be of great help!

    Best regards,
    Hazel

    Reply
    • Diane Smith

      June 13, 2022 at 10:53 am

      Hi Hazel. Thanks for your suggestion! I updated the Asian Noodle Salad recipe already and will go through the others, as well. Check back in a couple of days and they should be done. I hope you enjoy the salads. 🙂

      Reply
4.32 from 16 votes (16 ratings without comment)

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