If chilly noodle salads are your factor, then you’ll completely adore this Noodle Salad with Rainbow Veggies!

It’s a colourful and thrilling veggie noodle salad that’s ultra-refreshing and full of rainbow colours and zingy, limey flavors. It’s so addictively scrumptious that you just gained’t even notice you’re consuming a nutritious meal!

Tender-chewy rice noodles and cabbage-carrot slaw are tossed in a Vietnamese-inspired candy and bitter sauce, with crispy tempeh crumbles and edamame rounding this out into a whole meal. A beneficiant dollop of the very best vegan peanut sauce on prime is the pièce de résistance, lending wonderful textures and wealthy, nutty flavors to each chew.

Desk of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step directions
4. Ideas for making this recipe
5. Often Requested Questions
6. Recipe card with notes

Why this recipe works

Scrumptious Southeast Asian flavors 

This salad jogs my memory of the chilly and at all times refreshing noodle salads we ate in Vietnam (we spent a month backpacking across the nation almost 10 years in the past!). I dressed it in a limey, candy, and bitter noodle sauce that’s a straightforward vegan riff on the traditional Vietnamese dipping sauce, nước chấm, which is often constructed from fish sauce, sugar, water, chiles, and lime juice.

In the meantime, a crunchy and contemporary cabbage-carrot slaw provides sensible colours to make you’re feeling such as you’re consuming the rainbow. Lastly, a peanut sauce impressed by peanut sauces you’d discover in sure Indonesian or Thai dishes is drizzled on prime for wealthy, salty-savory goodness.

All these enjoyable flavors make for a well-balanced dish that’s addictively scrumptious!

Nutrient-rich however nonetheless craveable! 

There’s no scarcity of good-for-you substances on this noodle salad. However you’ll most likely be too busy indulging in each peanut sauce-covered chew to note so let me simply lay the information out. 

One of many plant-based protein sources right here, tempeh, is a vitamin celebrity. Not solely is it one of many greatest plant-based sources of iron, however simply 3 ounces incorporates 18 grams of protein and 6 grams of fiber. It’s additionally a fermented product, which suggests it has gut-healthy micro organism and probiotics that may enhance your digestion and the general well being of your microbiome.

Edamame is the second plant-based protein on this salad, containing 18 grams of protein per 1 cup. It’s naturally low in energy and endlessly versatile. Use these inexperienced soybeans in noodle bowls, mix them right into a scrumptious toast unfold, or toss them in a protein-packed salad.

Final however not least are the cabbage and carrots on this slurpable noodle salad. They pack it with fiber, antioxidants, and an extended listing of nutritional vitamins and minerals. Cabbage is especially excessive in vitamin C, which might profit your coronary heart well being and defend you from sure cancers. The beta carotene in carrots (AKA vitamin A) is understood for boosting your eye well being however will also be useful to your immune system.

Simple to customise

Rework this chilly noodle salad right into a meal with all of the customizations you need. Add much more refreshing and crunchy greens for bulk, or enhance the protein. 

There’s already 25 grams of plant protein on this dish, however you may add much more by doubling the edamame.

Need a lighter facet dish to serve a crowd as a substitute? Make the recipe with out the tempeh and peanut sauce. 

Ingredient notes 

Skinny rice noodles

Rice noodles are available in all types of thickness ranges, however for the sauciest and tastiest Vietnamese rice noodle salad, skinny rice noodles are greatest. Once you’re buying, search for rice noodles labeled as rice vermicelli, Vietnamese bún, rice sticks, or mung bean threads. 

There are two portions of rice noodles within the recipe card. For a bigger and heartier salad or to stretch the meal additional, use the bigger amount. If you’d like a stronger taste and extra sauce within the salad, stick to the smaller amount. 

The place to purchase: You’ll find rice noodles at most main grocery shops, East and Southeast Asian grocery shops, or on-line (affiliate hyperlink). 

Tempeh

Tempeh is an underrated soy-based plant-based protein. It’s nutrient-rich, has tons of protein, and is simply as versatile as tofu! Quite a lot of vegans are lacking out on tempeh, however this noodle salad (or my information on Methods to Prepare dinner Tempeh) will make you need to strive it ASAP!

Though it has a pure nutty and bitter style, tempeh is straightforward to make irresistible with the correct cooking strategies. On this noodle salad recipe, the tempeh is crumbled into very small items and pan-fried in oil till it’s tremendous crispy and tender. It’s the identical methodology I take advantage of in my scrumptious Tempeh Tacos recipe!

Substitute: With a sweet-and-sour noodle sauce AND an umami-rich peanut sauce, you’ll hardly discover you’re consuming tempeh (in crispy nugget kind, no much less). However when you nonetheless hate the thought of tempeh, you may both (1) omit it and double the quantity of edamame; (2) dice up some store-bought baked tofu; or (3) serve this noodle salad with my pan-fried tofu or baked tofu. 

Cabbage and carrots 

The 2 primary veggies within the noodle salad. Each are finely sliced or shredded for tremendous skinny and uniform slices which are straightforward to chew, to not point out sooner to prep.

Substitute: To avoid wasting time, substitute the entire cabbage and carrots with pre-shredded cabbage and carrots. These are normally offered collectively as a coleslaw combine. And when you don’t need to use pink cabbage, use inexperienced cabbage or Napa cabbage as a substitute.

Lime juice 

The tangy tart taste of freshly squeezed lime juice is a staple in Vietnamese noodle salads. You want a beneficiant quantity, so refill on these limes!

Tip: When purchasing for limes, search out juicy limes. Juicy limes are inclined to have skinny, clean, undimpled pores and skin and really feel heavy for his or her dimension. Once you gently squeeze them, they need to be barely delicate and squishy.

Soy sauce 

Soy sauce is used each within the peanut sauce and noodle sauce. It balances the flavors and provides an addictive depth of savoriness.

Gluten-free? Use tamari or gluten-free soy sauce as a substitute (the remainder of this recipe is gluten-free). 

Peanut butter

For the peanut sauce, after all! Use clean and creamy peanut butter with no added sugars, salt, or oils for the very best outcomes. In case your peanut butter is salted, begin the peanut sauce with a bit much less tamari/soy sauce, then add extra to style. 

Substitutes: Peanut allergy? Almond butter (or cashew butter) works simply as effectively and has an incredible taste. Nut allergy? Experiment with sunflower seed butter as a substitute. Take into account that most varieties have added sugar, so begin with 2 teaspoons of sugar within the sauce, then style and regulate as wanted. 

Tamarind paste

Tamarind is a tropical pod fruit that’s utilized in many cuisines, together with South Asian (significantly South Indian delicacies), Southeast Asian, Latin American, and Caribbean cuisines. It provides distinct tart, tangy, and barely candy flavors to curries, drinks, chutneys, and many extra dishes.

Tamarind paste or tamarind focus is used within the peanut sauce. You solely want 1 tablespoon, however it actually makes an influence!

The place to purchase: You’ll find tamarind paste or focus within the worldwide aisle at well-stocked grocery shops, at South Asian and Southeast Asian grocers, and on-line (Goal and Walmart additionally promote it)(affiliate hyperlink).

Can’t discover tamarind? Use freshly squeezed lime juice from the limes you zested as a substitute. The sauce will nonetheless be scrumptious. 

Step-by-step directions 

Prepare dinner the noodles in accordance with the package deal directions. Drain effectively, then toss them in a bowl with toasted sesame oil. Prepare dinner the edamame in accordance with the package deal directions. 

Slice or shred the cabbage and carrots. 

Crumble the tempeh into small items concerning the dimension of a pine nut. To make the crispy tempeh, warmth a wok over medium-high warmth till it’s beginning to smoke, then add the oil. Add the tempeh and prepare dinner till the small crumbles are golden brown and crisp, stirring solely often.

Switch the fried tempeh to a paper towel-lined floor to soak up extra oil.

In the meantime, make the noodle sauce by stirring the lime juice, tamari, and agave collectively.

Scoop out 1 1/2 tablespoons of this sauce right into a bowl; stir within the cooled tempeh.

To the remainder of the noodle sauce, stir within the toasted sesame oil and sesame seeds.

To assemble, add the cooked rice noodles to a big bowl together with the cabbage, carrots, and cilantro. Pour the noodle sauce over prime and toss collectively. 

Add the fried tempeh nuggets and edamame, then toss once more. Earlier than serving, spoon some peanut sauce over every serving. 

Ideas for making this recipe 

Use skinny rice noodles

Thicker varieties don’t take in the noodle sauce in addition to the skinny noodle varieties. The thicker the noodles, the drier and chewier your noodle salad will probably be.

Small tempeh crumbles are very best

You need to goal to crumble the tempeh into pine nut-sized items. Small crumbles get good and crispy when fried and end up much less dense and chewy.

Thinly slice the greens

I extremely advocate thinly slicing or shredding the cabbage and carrots for simple consuming. I like to make use of a mandolin for skinny and uniform slices, however it’s also possible to use these strategies:

• In a meals processor, use the slicing disc to finely shred the cabbage and the shredding disk to grate the carrots.
• Use a field grater to finely shred each the cabbage and carrots.
• Slice the cabbage with a sharp chef’s knife as thinly as you may.
• Use a julienne peeler for skinny carrot slices.

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Often Requested Questions

When you love this Noodle Salad with Rainbow Veggies, please go away a ranking and overview under 🙂 Your help is at all times appreciated!

Noodle Salad with Rainbow Veggies

Rice noodles are coated in a candy and bitter sauce and topped with refreshing greens and crispy tempeh nuggets on this Noodle Salad with Rainbow Veggies. Completed with a dollop of ridiculously scrumptious peanut sauce, all the pieces about this noodle salad is excellent!

• Fill a pot of water to prepare dinner the noodles and/or edamame.

• Make the Peanut Sauce. In a bowl, mix the peanut butter, garlic, tamarind, lime zest, tamari or soy sauce, chili sauce, sugar, coriander, and cinnamon. Whisk effectively to mix, then add a tablespoon of water and whisk till the sauce is pourable.Style, including extra tamari for savory saltiness, extra sugar for sweetness, extra tamarind or lime juice for tang, or extra chili sauce for warmth. Put aside (or make a number of days prematurely).

• Prep the tempeh and veggies. Use your fingers to crumble the tempeh into very small items, concerning the dimension of a pine nut. Slice or shred the cabbage and carrots utilizing your most well-liked methodology. Chop the cilantro.

• Edamame: Prepare dinner utilizing the package deal directions, or just defrost: add to a bowl of heat water and relaxation till now not frozen. Drain in a colander and shake to dry.

• Noodles: Prepare dinner the noodles in accordance with the package deal. Drain very effectively, shaking off water. Add a drizzle of toasted sesame oil. Toss, and put aside.

• Make the Crispy Tempeh. Warmth a wok over medium-high warmth till it simply begins to smoke, then add the two tablespoons of high-heat oil (or warmth a big nonstick frying pan with the oil over medium-high warmth till it shimmers).Add the tempeh and prepare dinner in a single layer for two minutes undisturbed. Toss, then prepare dinner for a complete of 10 to 12 minutes, stirring solely each 1 ½ to 2 minutes, till golden brown and crisp.Switch fried tempeh to a paper-towel lined floor to soak up extra oil. Season it with a pair pinches of salt.
• Whereas the tempeh cooks, make the Noodle Sauce. In a jar, mix the lime juice, 3 tablespoons tamari, and a pair of tablespoons agave. Shake effectively to mix.Put aside 1 ½ tablespoon sauce in a medium bowl. To the remaining sauce, stir within the 1 tablespoon toasted sesame oil and three tablespoon sesame seeds. When you like issues sweeter, add a bit extra agave.

• End the tempeh. As soon as the tempeh has cooled off a bit, switch it to the bowl with the 1 ½ tablespoons reserved Noodle Sauce.

• Assemble: Add the cooked noodles to a big bowl. Add within the shredded cabbage, carrots, and chopped cilantro. Pour the Noodle Sauce on prime and toss effectively with tongs. Add within the seasoned tempeh nuggets and edamame and toss once more.Divide the noodle salad between 4 bowls and spoon some Peanut Sauce on every serving. Prime with chili sauce for further warmth, if desired.

1. These could also be labeled “rice vermicelli,” Vietnamese bún, or rice sticks. Use the bigger amount for heartier appetites / to stretch out the meal extra.
2. When you’ve got salted peanut butter, begin with 2 ½ TBSP tamari and add extra as wanted. Peanut allergy? Use almond butter. Nut allergy? Use sunflower seed butter.
3. When you don’t have tamarind paste, juice the lime after zesting it, and use 1 to 1 ½ tablespoons lime juice (or to style).
4. Use much less chili sauce as wanted. If you should sub with sriracha, use much less sugar.
5. In case your nut/seed butter incorporates sugar, begin with simply 2 teaspoons of sugar, then style and regulate as wanted.
6. That is about ⅓ of a medium cabbage (that weighs ~32 ounces/900g); or ½ of a really small cabbage. I like to make use of a mandoline to slice the cabbage and carrots for skinny uniform slices which are straightforward to chew. You too can use a field grater for each, or the shredding disc of your meals processor for the carrots and the slicing disc for cabbage. Or a pointy chef’s knife for the cabbage and a julienne peeler for the carrots. A number of choices!

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