Asian Noodle Salad

posted in: Recipes | 0

This one is made for sharing, can be served anytime, and it’s a big hit at potlucks. It’s quick to put together and a nice alternative to your usual pasta salad, plus it’s chock full of veggies. It includes a good helping of edamame and green peas, giving it a protein rating that can stand alone as a main course. And it’s easy to adjust to your liking by adding or swapping out veggies as well as increasing or decreasing the Sriracha. Best served cold.


  • 8 ounces Rice Noodles (can also use bowtie pasta)
  • 2 cups smallish size broccoli florets
  • 1 cup shredded carrots
  • ½ cup frozen shelled edamame
  • ½ cup frozen green peas
  • 3 green onions, sliced
  • ½ cup vegan mayonnaise
  • 1 tbsp Sriracha
  • Salt to taste
  • 1 avocado


  1. Cook noodles according to instructions, adding the broccoli florets to the boiling water the last 3 or 4 minutes of cooking.
  2. Place the edamame and green peas in the colander and drain the noodles and broccoli over them. Let sit for a minute or two to defrost, then rinse with cool water.
  3. In a large mixing bowl, toss together the noodles/broccoli/edamame/peas mixture along with the carrots and green onions.
  4. Add the mayo and Sriracha, toss to coat.
  5. Gently toss in avocado.
  6. Salt to taste.

You can also add other veggies to your liking such as purple cabbage, radishes, cucumbers and/or red pepper. Or, if your not a fan of avocado (gasp!), leave it out. Add a handful of fried wonton strips if you’d like.

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