Edamame and Rice Noodle Salad

Short description

A refreshing, plant-based salad that combines tender rice noodles, protein-rich edamame, and crisp vegetables tossed in a tangy sweet-chili-lime dressing. It’s vibrant, nutritious, and easy to prepare.

Why You’ll Love This Recipe

This salad is both light and filling, thanks to the combination of rice noodles and edamame. The colorful vegetables add crunch and freshness, while the bold dressing ties everything together with a balance of sweet, sour, and savory flavors. It’s perfect for meal prep, picnics, or a quick weekday lunch.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dressing:

• Sweet chili sauce

• Avocado oil or another neutral oil

• Sesame oil

• Low-sodium soy sauce or tamari

• Ground ginger

• Garlic, minced

• Fresh lime juice

For the salad:

• Vermicelli rice noodles

• Napa cabbage, shredded

• Red cabbage, shredded

• Bean sprouts

• Carrot, shredded

• Green onions, diced

• Fresh cilantro, chopped

• Fresh mint leaves

• Serrano pepper, thinly sliced (optional)

• Cooked and chilled edamame

directions

1. Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop cooking.

2. In a small bowl, whisk together the chili sauce, avocado oil, sesame oil, soy sauce, ground ginger, minced garlic, and lime juice. Adjust lime to taste.

3. In a large mixing bowl, combine the noodles with the shredded napa cabbage, red cabbage, bean sprouts, shredded carrot, green onions, cilantro, mint, and serrano pepper if using.

4. Add the cooked edamame to the salad and pour the dressing over the top.

5. Toss everything together until well coated. Serve chilled or at room temperature.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 5 minutes

• Total time: 20 minutes

Variations

• Add grilled chicken, tofu, or shrimp for more protein.

• Top with roasted peanuts or cashews for added crunch.

• Swap rice noodles with soba or zucchini noodles for a twist.

• Use Thai basil or parsley if mint and cilantro are unavailable.

• Mix in sliced bell peppers or cucumber for more texture.

storage/reheating

• Store in an airtight container in the refrigerator for up to 3 days.

• For best results, store the dressing separately and combine just before serving.

• No reheating is necessary—this salad is best served cold or at room temperature.

FAQs

1. Can I use another type of noodle?

Yes, soba noodles or even spiralized vegetables like zucchini noodles are great alternatives.

2. Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce, it will be completely gluten-free.

3. Can I make this ahead of time?

Definitely. Prepare the ingredients and store the dressing separately. Mix when ready to serve.

4. How do I prevent the noodles from sticking together?

Rinse the noodles under cold water after cooking and toss them with a little oil.

5. Is this salad served hot or cold?

This salad is best enjoyed cold or at room temperature.

6. Can I freeze this salad?

Freezing is not recommended as the texture of the noodles and vegetables will deteriorate.

7. What can I substitute for edamame?

You can use green peas, chickpeas, or any other mild bean as a replacement.

8. How spicy is the dressing?

The dressing has a mild heat. You can adjust the spiciness by adding or omitting the serrano pepper.

9. Can I add other vegetables?

Absolutely. Bell peppers, cucumbers, and snap peas are great additions.

10. Can I double this recipe for a crowd?

Yes, simply scale up all ingredients proportionally. It’s great for potlucks or picnics.

Conclusion

This Edamame and Rice Noodle Salad is a deliciously light yet satisfying dish that’s packed with color, flavor, and nutrition. Whether served as a main course or a side, it’s an easy way to enjoy a vibrant, wholesome meal. Perfect for make-ahead lunches, gatherings, or a quick dinner any day of the week.