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    Home » Simple Vegan Recipes » Vegan Salad Recipes

    Cold peanut noodle salad

    Last Modified: Jul 11, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print

    This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.

    Creamy peanut sauce, crunchy veggies, and tender pieces of tofu make this cold peanut noodle salad a one-bowl meal!

    overhead photo of a hand taking a bite of noodles with carrots, cabbage, edamame, and tofu

    Y'all, I'm having a real noodle renaissance right now. A noodlessance! It started with this tofu noodle bowl and hasn't stopped.

    My latest noodle obsession is this cold noodle salad, which stars my favorite 5-minute peanut sauce as the dressing. It's so perfect for a summer supper on the back porch!

    Jump To:
    • Recipe notes
    • Noodle variations
    • Veggie variations
    • Cold peanut noodles recipe
    image collage showing the peanut sauce ingredients, the noodles with veggies and edamame before tossing together, the tofu marinating, and the finished salad in the mixing bowl

    Recipe notes

    Before you start any cooking, it's critical that you press your tofu. Pressing gets the extra liquid out, which is going to make that block thirsty for marinade and give your tofu restaurant-style firmness.

    pressing tofu in the EZ Tofu Press on a white plate

    I like to do this in my EZ Tofu Press, because it gets out about ½ cup of water in just 10-15 minutes! It does this while also maintaining the shape of the block, which is perfect for cubed tofu recipes like this one.

    The EZ Tofu Press is easy to clean by hand but also dishwasher safe, in case you're ultra lazy about cleaning, like I am.

    photo of cubed tofu marinating in garlic ginger, soy sauce, and lemon juice in a large bowl

    Noodle variations

    What I love about this recipe is that it's very versatile. Use any noodle you like to make it!

    In the photos and video here, I'm using angel hair pasta, because that's what was available at the grocery store this week.

    But don't feel bound by angel hair, y'all! You can also use:

    • ramen
    • spaghetti
    • soba noodles
    • udon noodles
    • linguine
    • fettuccine

    Truly, any long, skinny noodle will work here. So raid that pantry, y'all!

    Veggie variations

    Just as any noodle will work, you can mix and match your vegetables to use what you have. The recipe below uses shredded carrots, edamame, bell pepper, red onion, and shredded cabbage, but don't feel bound to those veggies.

    These veggies would also work great in this salad:

    • peas
    • red onion or sweet onion
    • cucumber
    • massaged kale
    • chopped asparagus (cooked)
    • sauteed mushrooms
    • snap peas -- sliced into bite-sized pieces
    • chopped broccoli
    • radishes sliced into matchsticks
    • minced celery
    • chopped cauliflower
    • chopped bell pepper
    • minced hot pepper

    Because, really, this salad is all about the peanut dressing, y'all.

    So raid that produce drawer, and let's eat some addictively delicious cold peanut noodles!

    overhead photo of a bowl od noodles with carrots, cabbage, edamame, and tofu

    Cold peanut noodles recipe

    Creamy peanut sauce, crunchy veggies, and tender tofu make this cold peanut noodle salad a crave-worthy one-bowl meal.
    Prevent your screen from going dark
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: cold noodle salad, cold noodles, cold peanut noodles
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 443kcal
    Author: Becky Striepe

    Ingredients

    For the noodles and the tofu

    • 8 ounces noodles of your choice - cooked, see note
    • 1 block firm or extra firm tofu - pressed and cut into ½" pieces
    • 1 tablespoon low-sodium soy sauce
    • 2 teaspoons lemon juice
    • 2 clove garlic - minced
    • 1 tablespoon minced ginger

    For the peanut dressing

    • 3 inch piece of fresh ginger
    • 3 cloves of garlic
    • ¾ cup creamy peanut butter
    • 1 ½ tablespoons low-sodium soy sauce
    • 1 ½ tablespoons lemon juice
    • 2-3 teaspoons Sriracha sauce - to taste
    • 6-12 tablespoons of water - see note

    The veggies

    • 1 cup diced or shredded carrots - see note
    • 1 cup shredded cabbage - see note
    • 1 cup frozen, shelled edamame - thawed
    • ½ cup chopped green onion
    • ½ cup chopped cilantro - stems discarded

    Instructions

    Make the noodles and marinate the tofu

    • Cook the noodles according to package directions. Rinse them, and set them aside.
    • In a large bowl, toss together the tofu with the soy sauce, lemon juice, garlic, and ginger. Set aside to marinate while you make the peanut dressing.

    Make the peanut dressing

    • Put the ginger, garlic, peanut butter, soy sauce, lemon juice, Sriracha, and 6 tablespoons of water into your blender or food processor. Blend until smooth, adding more water by the tablespoon, as needed, to get things moving.

    Steam the tofu

    • Transfer the marinated tofu to a steamer basket with just enough water to fill the bottom but not touch the tofu. Bring the water to a boil, cover the pot, and steam for 7-10 minutes, until the tofu is nice and firm.

    Put the salad together

    • Drain the noodles, and rinse them with cold water, then transfer them to a large bowl. Add the peanut dressing and veggies, tossing well. Then, gently fold in the steamed tofu. Serve now, or chill until you're ready to serve.

    Video

    Notes

    You can use any noodles you like in this recipe! Spaghetti, ramen, soba, udon...see what you have on hand, and use it!
    How much water you use depends on two things: how thick you want your sauce and what sort of blender you're using. A high speed blender won't need as much liquid to get things going. You want your peanut dressing to be pourable but still thick enough to cling to those noodles and veggies.
    You can buy bagged, shredded carrots and bagged, shredded cabbage at most grocery stores, and they are a huge time-saver in this recipe! The prep time will take longer, if you are shredding your veggies by hand.

    Nutrition

    Nutrition Facts
    Cold peanut noodles recipe
    Amount per Serving
    Calories
    443
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    4
    g
    20
    %
    Polyunsaturated Fat
     
    6
    g
    Monounsaturated Fat
     
    9
    g
    Sodium
     
    437
    mg
    18
    %
    Potassium
     
    526
    mg
    15
    %
    Carbohydrates
     
    45
    g
    15
    %
    Fiber
     
    5
    g
    20
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    3661
    IU
    73
    %
    Vitamin C
     
    11
    mg
    13
    %
    Calcium
     
    149
    mg
    15
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

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    • Butternut squash kale salad

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Lisa B in CO

      August 09, 2020 at 3:40 pm

      5 stars
      I've made this twice already for myself and hubby. No photos -- sorry! By the time it's ready, we eat it without remembering to take a photo. I make it with a gluten-free spinach noodle but next time I'm going to try it with a GF rotini noodle. Thank you for giving me another quick, easy summer salad recipe. Love your recipes!

      Reply
      • Becky Striepe

        August 09, 2020 at 5:08 pm

        Thank you so much, Lisa! I'm glad it's a hit at your house.

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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