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Noodle salad with Peanut Sauce

A delicious and easy vegan noodle salad recipe with healthy colorful vegetables and crispy tofu. Creamy thai-style peanut dressing makes this salad very tasty and filling.
Prep Time 15 minutes
Cook Time 10 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 150 g noodles of your choice
  • 200 g firm tofu
  • 200 g broccoli
  • 1/2 bell pepper
  • 1 carrot
  • INGREDIENTS FOR PEANUT SAUCE
  • 1 tbsp ginger paste
  • 4 tbsp peanut butter
  • 3 tbsp lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp agave
  • 1 tsp garlic
  • 1/2 tsp chili powder
  • 2-4 tbsp water if needed

Instructions
 

  • Cut the tofu in bite-size pieces and fry in a dry pan for few minutes until extra water is fade away. That will make tofu more crispy. When tofu is dry add 1 tsp olive oil and 1 tsp soy sauce and fry for 4-5 minutes. Set aside and let it cool while preparing other ingredients.
  • Cut the broccoli to bite-size pieces and cook in salted water. When broccoli is fork-tender take away from the water and cook noodles in the same water. After noodles are "al-dente" drain and rinse with cold water.
  • Grate the carrot into very thin slices and cut the bell pepper to small pieces.
  • Whisk all dressing ingredients well together. Add more chili if you like more spicy dressing. if the dressing is too thick, add some water.
  • Combine all ingredients in a salad bowl and serve. You can also make this beforehand, vegan noodle salad keeps well in the fridge for a few days.

Notes

Use any vegetables of your choice or leave something out! Everything works well with this salad recipe.