Thai Noodle Salad

Name: Thai Noodle Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 cup peanuts/cashews; 3.5 oz (100g) noodles of choice; 2 teaspoons sesame oil/olive oil; 1 tablespoon soy sauce; 3 cups mixed shredded cabbage and carrots; 1/4 cup sliced onion; 1 cup protein of choice (optional) - tofu/shredded chicken; 2 tablespoons parsley; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 minced garlic; 3 tablespoons smooth peanut butter; 2 tablespoons lemon juice; 2 tablespoons soy sauce; 2 tablespoons maple syrup; 3 tablespoons water to thin it out

by The Heavenly Bakes

2 servings

20 min

A healthy, veggie packed meal that will make as a great lunch or dinner.

I'm always looking for recipe ideas that can serve as multiple lunches throughout the week. This recipe is just it! You can add and throw in pretty much anything you love into this salad.

Ingredients in thai noodle salad

To make this, I used egg noodles because it's what I had on hand. To keep this vegan or even as a healthier option you can use rice noodles.

Peanuts or cashews can be used in this recipe.

Use shredded cabbage, carrots and onions.

I used chicken because I'm not vegan but you can use pretty much any protein you prefer or leave it out all together.

To make the dressing, you will need peanut butter, garlic, lemon juice, soy sauce, maple syrup/honey and water.

Tools you will need to make this

You won't need much to make this recipe and you can easily use what you already have on hand.

You will need:

1 big mixing bowl
1 small mixing bowl
1 cutting board

For measuring: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, 1 cup.

Thai Noodle Salad

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Recipe details

Yield 2 servings
Time spent: Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min

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Ingredients

For Noodle Salad:

1/2 cup peanuts/cashews
3.5 oz (100g) noodles of choice
2 teaspoons sesame oil/olive oil
1 tablespoon soy sauce
3 cups mixed shredded cabbage and carrots
1/4 cup sliced onion
1 cup protein of choice (optional) - tofu/shredded chicken
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper

For Dressing:

1 minced garlic
3 tablespoons smooth peanut butter
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons maple syrup
3 tablespoons water to thin it out

Instructions

Start by cooking the noodles according to package instructions.
Finely chop the peanuts/cashews and set aside.
In a large mixing bowl, add the shredded cabbage mix and onions.
Once the noodles have been cooked and cooled slightly, add to the cabbage mix. Add the tofu/chicken (if using), salt, pepper, soy sauce, sesame oil and parsley and mix together until combined.
Add the peanuts on top.
Make the dressing by combining everything together in a small bowl. Add more water if you want to thin it out even more.
Serve together, chilled.

Comments

Dia13271007 on Jan 18, 2022

It sounds yummy. I may make this for . lunch. Thank you.

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