Description
Call upon traditional flavors to create this delicious, vegan Sesame Noodle Salad with Peas, which is packed with veggies, noodles, and a flavorful sauce. Make it gluten free with two easy swaps.
Noodles:
- 9.5 ounces dried udon or soba noodles
- Water
Sesame Dressing:
Vegetables:
- 8 ounces fresh snow peas or snap peas, trimmed and halved
- 2 small (about 3 ounces each) carrots, sliced into small matchsticks (about 1–1/2 inches)
- 1 small bell pepper, sliced into 1–1/2 inch pieces
- 3 green onions, white and green parts, sliced
- 1/2 cup chopped fresh cilantro
Garnish:
- To prepare noodles: Bring a medium pot of water to a boil. Add the udon or soba noodles and cook, uncovered, over medium heat until tender yet firm, according to package directions (about 8-10 minutes). Place in a colander and rinse with cold water, draining off the liquid. Set aside.
- To make sesame dressing: In a small dish, make the dressing by whisking together the sesame oil, peanut butter, lemon juice, soy sauce, agave nectar, ginger, garlic, and crushed red pepper.
- To prepare salad: Transfer the rinsed, cooled noodles to a large mixing bowl. Add the dressing and toss with the noodles. Add the peas, carrots, bell peppers, green onions, and cilantro, and toss again.
- Sprinkle with sesame seeds. Chill until serving time.
Notes
Variations: Add 8 ounces of cubed tofu (pressed, for best results) or one 15-ounce can (1 ¾ cup) of drained and rinsed, no salt added beans, such as adzuki or kidney, in step 3.
To make this recipe gluten-free, swap out gluten-free rice noodles for udon noodles, and use gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 6 g
- Sodium: 637 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 27 g
- Protein: 5 g