Mango Peanut Butter Noodle Salad
With juicy mangoes, vermicelli noodles, edamame, and fresh, crunchy veggies, this Mango Peanut Butter Noodle Salad is a true summer sensation. The secret to its irresistible flavor is in the peanut sauce, which blends the nutty taste of peanut butter with zesty lemon, savory soy sauce, and a hint of sweetness from maple syrup. Quick and easy to make in less than 15 minutes, this peanut butter noodles recipe is perfect for a light lunch or dinner, or a summer bbq or picnic!
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Why You’ll Love This Peanut Butter Noodle Salad
Nutrient-Packed Meal – Not your everyday noodle recipe, this dish is a powerhouse of nutrients, combining low-calorie vermicelli noodles with crisp, nutritious veggies and protein-packed edamame. With each bite, you’ll enjoy a burst of flavors and essential vitamins and minerals. This makes it a guilt-free indulgence for your body that delivers a punch but doesn’t weigh you down.
Meal-Prep Friendly – This Mango Peanut Butter Noodle Salad is perfect for meal prep. You can whip it up hours or even a day in advance. Since there is no lettuce, it does not get soggy so you can enjoy it all week long!
Great for Summer Get Togethers – Say hello to summer on a plate! This light and refreshing dish is perfect to bring to pool parties, bbq’s, picnics and more!
15-Minute Meal – This Mango Peanut Butter Noodle Salad can be whipped up in just 15 minutes, making it the perfect option for busy weeknights or lazy days when cooking feels like a chore. Despite their simplicity, they are a wholesome and filling meal that will energize you for hours, eliminating unhealthy snacking.
How to Make Mango Peanut Butter Noodles
Prepare Your Salad
Chop up your veggies into bite-size pieces and add them to a large bowl. This will serve as a vibrant base for the delicious noodles.
Cook Vermicelli Noodles
Cook your noodles according to package directions. Run under cold water to cool, then add to your large bowl.
Toss in Steamed Edamame
Steam your edamame for 3-4 minutes. Run under cold water to cool, then add to your salad bowl.
Make Peanut Sauce
Make the peanut sauce by mixing all of the sauce ingredients until smooth.
Combine Salad and Peanut Sauce
Pour your sauce over salad and noodles, mix, and enjoy!
Recipe Tips for Peanut Butter Noodle Salad
Make it gluten-free: Swap soy sauce with tamari for a gluten-free version. Also, check the noodles package to see if they are prepared with buckwheat or rice to ensure they’re gluten-free. Noodles prepared using wheat flour are not gluten-free.
Add nuts: Top these noodles with nuts of your choice for a crunchy texture and added nutrition.
Experiment with different noodles for varying textures. Soba noodles, rice noodles, and whole wheat noodles are great options.
Adjust heat: Add less sriracha if you prefer milder sauce or use more for an extra kick.
Pair with your favourite protein for an extra protein boost. Tofu chicken, crispy tofu, and tempeh are excellent additions to this delicious summer salad.
Garnishing options: Top them off with cilantro or basil for a pop of colour and herbaceous flavour.
Make it Nut Free – Make this recipe nut free by swapping peanut butter with tahini.
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Mango Peanut Butter Noodle Salad
Ingredients
For the Salad
- 1 red bell pepper
- ½ cucumber
- 1 mango
- 2 cups purple cabbage
- ½ bunch cilantro
- 2 cups edamame
- 300 g vermicelli noodles
For the Peanut Sauce
- ½ cup natural peanut butter
- 2 tbsp soy sauce
- 3 tbsp maple syrup
- 2 tsp sriracha
- Juice of 1-1.5 limes
- 3 tbsp water/plant milk
- 1- inch cube of grated ginger
- 1 clove grated garlic
Instructions
- Chop up your veggies and add them to a large bowl.
- Cook your noodles according to package directions. Run under cold water to cool, then add to your large bowl.
- Steam your edamame for 3-4 minutes. Run under cold water to cool, then add to your bowl.
- Make the peanut sauce by mixing all the sauce ingredients until smooth.
- Pour your sauce over, mix, and enjoy!