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EASY Cold Noodle Salad with Miso-Peanut Sauce | veggiechick.com #glutenfree #vegan
30 min or less, Easy, Gluten Free, Lunch, Main Dishes, Oil free, Salads, Under 400 calories, Vegan Recipes

Cold Noodle Salad with Miso-Peanut Sauce

This Cold Noodle Salad with Miso-Peanut Sauce is crazy easy and can be made in under 20 minutes. It’s also extremely versatile, with the option to swap out veggies or add proteins like tofu or seitan.

EASY Cold Noodle Salad with Miso-Peanut Sauce | veggiechick.com #glutenfree #vegan

THIS SAUCE.

I could put it on virtually everything. And this Cold Noodle Salad dish is no exception. I am absolutely in love with how easy it is to throw this dish together!

To make, first boil the rice noodles according to the package directions (about 5-6 minutes). Drain and rinse with cold water and set aside.

Meanwhile, in a wok or medium skillet, add 2 tablespoons unsalted vegetable broth. Next add the minced garlic and sauté for about 2-3 minutes. Add the broccoli florets and sugar snap peas (or veggies of your choice).  Stir and cook for 5-6 minutes, or until the broccoli is starting to soften. Remove from heat.

Make the Miso-Peanut Sauce by adding all ingredients to a small bowl and stirring with a whisk.

EASY Cold Noodle Salad with Miso-Peanut Sauce | veggiechick.com #glutenfree #vegan

 

To assemble your bowl (for 4 servings), add 1/4 of the noodles, broccoli and sugar snap peas. Add raw chopped red cabbage. Note: I don’t cook the cabbage, I LOVE it crunchy.

Finally, add additional toppings like kimchi (yum!!) or toasted black sesame seeds as desired. Drizzle with the Miso-Peanut sauce (heavenly!). Serves 4. =)

EASY Cold Noodle Salad with Miso-Peanut Sauce | veggiechick.com #glutenfree #vegan

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Cold Noodle Salad with Miso-Peanut Sauce

EASY Cold Noodle Salad with Miso-Peanut Sauce | veggiechick.com #glutenfree #vegan

This Cold Noodle Salad with Miso-Peanut Sauce is crazy easy and can be made in under 20 minutes. It’s also extremely versatile, with the option to swap out veggies or add proteins like tofu or seitan.

  • Author: Christin McKamey
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 4

Ingredients

  • 2 tablespoons unsalted vegetable broth
  • 3 garlic cloves, minced
  • 8 ounces rice (pad thai) noodles
  • 2 cups broccoli florets
  • 1 cup sugar snap peas, cut into halves
  • 1 cup chopped red cabbage
  • Miso Peanut Sauce (*for oil-free, leave out sesame oil from sauce)
  • Optional: kimchi, toasted black sesame seeds

Instructions

Boil rice noodles according to package directions. Drain and rinse with cold water.

In a wok or medium skillet, add vegetable broth. Add garlic and sauté for 2-3 minutes. Add broccoli and sugar snap peas (or veggies of choice).  Stir and cook for 5-6 minutes, or until broccoli is starting to soften. Remove from heat.

Make the Miso Peanut Sauce by combining all ingredients in a small bowl and stirring with a whisk.

To assemble your bowl (for 4 servings), add 1/4 of the noodles, broccoli and sugar snap peas. Add raw chopped red cabbage. Add additional toppings like kimchi or toasted black sesame seeds, as desired. Drizzle with Miso Peanut Sauce. Serves 4.

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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