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 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.
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 an extra crispness.
This recipe calls for peanut butter and there are some healthier all-natural brands now available in stores or the organic markets 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