Crunchy Rainbow Veggie Noodle Salad
This gluten-free, vegan noodle salad combines chewy rice noodles, crunchy shredded vegetables, protein-rich edamame, and crispy tempeh nuggets. Tossed in a tangy noodle sauce and topped with creamy peanut sauce, it’s a satisfying and nutrient-dense dish bursting with Southeast Asian-inspired flavors — perfect for quick dinners or make-ahead lunches.
Equipment
- 1 Mandoline Slicer (for shredding cabbage and carrots)
- 1 Large Nonstick Skillet or Wok (for frying tempeh)
- 3 Mixing Bowls (various sizes for sauces and mixing)
- 1 Pair of Tongs (for tossing salad ingredients)
- 1 Microplane Grater (for zesting lime and grating garlic)
Ingredients
Main Ingredients:
- 170 g 6 oz frozen shelled edamame (about half of a 12-oz bag)
- 140 to 185 g 3 to 4 bundles thin rice noodles (also called rice vermicelli or rice sticks)
For the Peanut Sauce:
- 56 g ¼ cup creamy unsalted peanut butter
- 1 large garlic clove finely grated or crushed
- 1 tablespoon tamarind paste or tamarind concentrate
Zest of 1 large lime
- 1½ tablespoons tamari or soy sauce
- 1 tablespoon chili-garlic sauce or sambal oelek
- 1 tablespoon coconut sugar or brown sugar
- ½ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
Vegetables:
- 225 to 300 g 3 to 4 cups thinly shredded red cabbage
- 4 medium carrots grated or shredded
- 1 cup chopped fresh cilantro leaves and tender stems
For Crispy Tempeh:
- 227 g 8 oz block of tempeh
- 2 tablespoons neutral high-heat cooking oil (such as avocado or grapeseed oil)
- Kosher salt to taste
For the Noodle Dressing:
- About 85 mL ¼ cup + 2 tablespoons freshly squeezed lime juice
- 3 tablespoons tamari or soy sauce
- 2 tablespoons agave nectar or maple syrup
- 1 tablespoon toasted sesame oil plus extra for drizzling
- 3 tablespoons roasted sesame seeds
Instructions
- Prepare Edamame and Noodles: Bring a large pot of water to a boil. Cook the frozen shelled edamame according to the package instructions or simply thaw them in warm water until no longer frozen. Drain well. Meanwhile, cook the rice noodles following the package directions. Once cooked, drain thoroughly and toss lightly with a drizzle of toasted sesame oil to keep them from sticking.
- Whisk Together the Peanut Sauce: In a medium bowl, combine the creamy peanut butter, grated garlic, tamarind paste, lime zest, tamari, chili-garlic sauce, coconut sugar, ground coriander, and cinnamon. Whisk until smooth and creamy, adding a tablespoon of water to loosen the sauce if necessary.Adjust the seasoning to your taste—more tamari for saltiness, more sugar for sweetness, or extra lime juice or tamarind for tang.
- Prepare Vegetables and Herbs: Thinly shred the red cabbage and grate the carrots using a mandoline slicer, box grater, or food processor. Roughly chop the cilantro leaves and tender stems. Set all vegetables aside in a large mixing bowl.
- Crisp the Tempeh Nuggets: Using your hands, crumble the tempeh into very small pieces, about the size of pine nuts. Heat the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the tempeh in a single layer and let it cook undisturbed for 2 minutes. Stir and continue cooking, stirring every 1.5 to 2 minutes, until the tempeh pieces turn golden brown and crisp, about 10 to 12 minutes total.Remove the tempeh with a slotted spoon and place on paper towels to drain. Season lightly with kosher salt.
- Make the Noodle Dressing: In a jar or bowl, combine the freshly squeezed lime juice, tamari, and agave nectar. Shake or whisk well. Set aside 1½ tablespoons of this dressing in a separate bowl. To the remaining dressing, stir in the toasted sesame oil and sesame seeds.
- Toss the Tempeh with Dressing: Once the tempeh has cooled slightly, transfer it into the reserved 1½ tablespoons of noodle dressing to lightly coat the crispy nuggets.
- Assemble the Noodle Salad: Add the cooked rice noodles to the bowl with the shredded cabbage, grated carrots, and chopped cilantro. Pour the noodle dressing over the top and gently toss with tongs until everything is evenly coated. Fold in the dressed tempeh nuggets and the cooked edamame. Toss again gently to combine.
- Serve with Peanut Sauce: Divide the noodle salad among four bowls. Spoon a generous dollop of the peanut sauce over each serving. For those who like extra heat, add a drizzle of chili sauce on top.
Notes
- Noodle Choices: Thin rice noodles are best for this salad and are sometimes called rice vermicelli or Vietnamese bún. Adjust the amount based on appetite—use the larger quantity for heartier meals.
- Peanut Butter Options: If using salted peanut butter, start with less tamari and adjust seasoning to avoid oversalting. For peanut allergies, almond or sunflower seed butter works well but alters the flavor slightly.
- Tamarind Substitute: If tamarind paste isn’t available, add extra lime juice (about 1 to 1½ tablespoons) for a similar tangy effect.
- Chili Sauce Adjustments: Use less chili-garlic sauce if sensitive to spice. Sriracha can be a substitute but reduce sugar slightly to balance flavors.
- Vegetable Prep Tips: For thin, even slices of cabbage and carrots, use a mandoline or food processor. A sharp chef’s knife and julienne peeler are great alternatives. Thinly sliced veggies are easier to chew and mix evenly with the noodles.
- Make Ahead: Peanut sauce can be prepared days in advance and refrigerated. Assemble salad fresh to maintain crunch.
