therealfooddietitians.com
Cold Noodle Salad Recipe
Crispy, light, sweet, and savory, this cold noodle salad is a filling main course that’s ready to eat in less than 25 minutes. Simple to prepare, it’s naturally dairy-free, egg-free, and high in protein. With simple swaps it can also be gluten free and peanut-free, if needed. Perfect for meal prep, as the salad tastes even better the next day.
Prep
15 min
Cook
—
Total
15 min
Serves
5
Instructions
- 01
Cook the noodles according to package directions, then drain and cool to room temperature.
- 02
Make the dressing: In a small bowl, whisk together the peanut butter, rice vinegar, lime juice, coconut aminos, sesame oil, Sriracha, garlic, and ginger until well combined. Taste and season with salt as needed.
- 03
If the dressing is too thick (not pourable), whisk in 1-2 tablespoons of water; set aside.
- 04
To a large bowl, add the cabbage, bell pepper, edamame, cilantro, carrots, and green onions; toss to combine.
- 05
Add the cooked chicken, noodles, and dressing to the bowl and gently toss until everything is well mixed and coated.
- 06
Sprinkle with chopped peanuts, additional cilantro, and sesame seeds, if desired. Serve or chill until ready to serve.
- 07
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
per serving · 1/6 of the recipe (1 1/2 cups)
- Calories
- 365
- Protein
- 23g
- Carbs
- 40g
- Fat
- 15g
- Fiber
- 6g
- Sugar
- 5g
- Sat. fat
- 2g
- Sodium
- 963mg
- Cholesterol
- 25mg
Variations & swaps
Make It Gluten Free
- For gluten, free, use coconut aminos or tamari instead of soy sauce. And use 3 gluten-free noodle ‘cakes’ such as these Lotus Foods Brown Rice and Millet Ramen or use these gluten-free noodles and discard the seasoning packets.
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