This vibrant and refreshing noodle dish is inspired by light, fresh Asian noodle salads, perfect for a quick and healthy meal. It’s packed with a rainbow of raw and lightly prepared vegetables, offering a delightful crunch and a burst of flavor with every bite. Easily customizable and great for meal prep!
Yields: 4 servings
Prep time: 20 minutes
Cook time: 10-15 minutes (active cooking for noodles & optional protein)
Total time: Approximately 30-35 minutes
Ingredients:
For the Noodle Toss:
- 8 oz whole wheat or rice noodles (vermicelli, soba, or even linguine work well)
- 2 cups shredded carrots (about 2-3 medium carrots)
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 cup shelled edamame (fresh or frozen, thawed)
- 1 cup snap peas, halved diagonally
- 1/2 cup chopped fresh cilantro (optional, for garnish)
- 2 tablespoons toasted sesame seeds (for garnish)
For the Light Sesame-Ginger Dressing:
- 1/4 cup low-sodium soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil (toasted is best!)
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon maple syrup or honey (adjust to taste)
- 1 teaspoon Sriracha or chili garlic sauce (optional, for a kick)
Optional Protein Boost:
- 8 oz firm or extra-firm tofu, pressed and cut into 1/2-inch strips or cubes, OR 8 oz tempeh, cut into 1/2-inch strips or cubes
- 1 tablespoon olive oil or sesame oil (for pan-frying)
- 1 tablespoon soy sauce or tamari (for pan-frying)
Instructions:
- Cook the Noodles: Bring a large pot of salted water to a boil. Add your chosen noodles and cook according to package directions until al dente. (For rice noodles, they often just need to soak in hot water until tender.) Once cooked, drain thoroughly and rinse with cold water to prevent sticking. Set aside.
- Prepare the Veggies: While the noodles are cooking, wash and prepare all your vegetables. Shred the carrots, thinly slice the bell peppers, thaw the edamame, and halve the snap peas.
- Make the Dressing: In a small bowl, whisk together all the dressing ingredients: soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, maple syrup/honey, and Sriracha (if using). Taste and adjust seasonings as needed – you might want more sweetness, tang, or spice!
- (Optional) Cook the Protein: If adding tofu or tempeh, heat 1 tablespoon of olive or sesame oil in a large non-stick skillet over medium-high heat. Add the tofu or tempeh strips and pan-fry for 3-5 minutes per side, or until golden brown and slightly crispy. Towards the end, you can drizzle with a little extra soy sauce for flavor. Remove from heat and set aside.
- Assemble the Toss: In a large mixing bowl, combine the cooled noodles, shredded carrots, sliced bell peppers, shelled edamame, and snap peas.
- Dress and Serve: Pour the sesame-ginger dressing over the noodle and veggie mixture. Toss gently to ensure everything is evenly coated.
- Garnish and Enjoy: Divide the noodle toss among serving bowls. If using, top with the pan-fried tofu or tempeh, a sprinkle of fresh cilantro, and toasted sesame seeds. Serve immediately, or chill for later!
Tips for Success:
- Meal Prep Friendly: Cook noodles and prepare dressing in advance. Store separately in the fridge and combine with fresh veggies when ready to eat.
- Customize Your Veggies: Feel free to add or swap vegetables based on what you have! Cucumber ribbons, thinly sliced red cabbage, mung bean sprouts, or blanched broccoli florets are all great additions.
- Protein Options: Cooked chicken, shrimp, or even hard-boiled eggs can be swapped in for tofu or tempeh.
- Add Extra Crunch: For more texture, sprinkle in some chopped roasted peanuts or cashews.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen overnight!
Nutrijoy 