Mango Edamame Noodle Salad with Almond Satay (Vegan Gluten-Free)

This Mango Edamame Noodle Salad with Almond Satay is fast, fresh and vibrant, packed with protein and fibre and ready in 15 minutes. It is packed with vegetables, beans and a creamy gingery satay dressing.

I love a good noodle dish and, in the summer, I crave something fresh so this noodle salad is the perfect combination. It’s fast and fresh, ready in just 15 minutes and you can use any vegetables you have at home. The key is to aim for as much colour as possible when choosing your vegetables and the mango is a must, it’s amazing in savoury dishes. Toss it all together with the best creamy ginger and garlic almond satay dressing and this noodle salad is ready to go.

Bowl of rainbow vegetables and noodles
Mango Edamame Noodle Salad with Almond Satay

Why will I love this salad?

This noodle dish is amazing:

  • Fast, fresh and vibrant
  • Summery, cooling and delicious
  • Made with a rainbow of fruits and vegetables
  • Can be adapted to use any veggies you have
  • Comes with crunchy sticky cashew nuts
  • Ideal with the best almond satay dressing
  • Great for midweek meals
  • Delicious for lunchboxes and picnics
  • Everyone will love these
  • Naturally gluten-free and easily nut-free
  • Plant-based, egg0free and dairy-free
  • High in protein and fibre
  • Rich in antioxidants, vitamins and minerals

If you already love the sound of this recipe then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the full ingredients in the recipe card below and see my favourites in the “shop the recipe” section.

For the sticky cashews:

  • Cashew nuts: make sure these are raw and unsalted. For a nut-free version, swap for pumpkin seeds. And, if you want to skip them, use raw cashews instead of baking them.
  • Tamari soy sauce: tamari is naturally gluten-free, but you can also use regular high-quality soy sauce, as well. This adds a rich umami flavour.
  • Maple syrup: this makes them sticky and sweet. You can use agave syrup or (vegan) honey, too.

For the satay sauce:

  • Almond butter: this is so good for a satay sauce alternative to peanut butter. You can use cashew butter or try sunflower seed butter or tahini to make this dressing nut-free.
  • Tamari soy sauce: as above.
  • Hot chilli sauce: I use sriracha hot sauce, and you can add more or less depending on your heat preferences.
  • Maple syrup: as above.
  • Lime: for the zing.
  • Fresh ginger: this makes the sauce nice and gently fiery, which adds so much flavour.
  • Garlic: fresh is best for a rich flavour.
  • Water: to thin the sauce so it’s pourable.

And for the noodles and veg:

  • Noodles: use your favourite noodles, I like buckwheat soba noodles but also brown rice noodles are good, or try ramen, udon or vermicelli noodles.
  • Edamame beans: I always have a bag of frozen edamame beans in the freezer, so I can then defrost them for recipes. They are great in Asian-style recipes.
  • Mango: this is fruity, fresh and summery and is delicious in savoury recipes.
  • Carrot: for crunch and colour.
  • Cucumber: chop the cucumber into matchsticks and this is cooling and fresh.
  • Red cabbage: shred the cabbage into the salad.
  • Fresh mint: for a fresh delicious flavour to lift the dish. Coriander would also be really good here.
  • Red chilli: this is optional, if you don’t like spice, you can leave these off.
  • Spring onion: for adding on top.

Is this gluten-free and nut-free?

This is naturally gluten-free as long as your noodles are gluten-free. I use soba noodles which are gluten-free, and you can use brown rice noodles, too. Note that udon and other noodles are made with wheat, so be careful. Please also use tamari soy sauce which is what-free, unlike regular soy sauce. This recipe is not nut-free, but skip the cashews, or swap them for pumpkin seeds, and also swap the almond butter for sunflower seed butter or tahini to make this nut-free.

How do I make this?

This noodle dish is easy to make in a few steps:

  • Make the sticky cashews: by tossing them together and baking until sticky.
  • Chop all of the fruits and vegetables: into matchsticks.
  • Thaw the edamame beans: if frozen.
  • Cook the noodles: according to packet instructions then run under cold water to stop them from cooking more.
  • Make the satay sauce in a jar or bowl: by stirring together all of the ingredients.
  • Add all of the ingredients to a bowl with the dressing: and toss well to combine.

How long will it last?

These noodles will keep in the fridge in a sealed container for 2-3 days.

Chopsticks in a bowl of noodles
Mango Edamame Noodle Salad with Almond Satay

What other recipes can I try?

For other fast and fresh recipes, how about:

A bowl of noodles with beans and vegetables

Mango Edamame Noodle Salad with Almond Satay (Vegan Gluten-Free)

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This Mango Edamame Noodle Salad with Almond Satay is fast, fresh and vibrant, packed with protein and fibre and ready in 15 minutes. It is packed with vegetables, beans and a creamy gingery satay dressing.


Sticky Cashews:

  • 80g raw cashews
  • ½ tbsp tamari soy sauce
  • ½ tbsp maple syrup

For the Satay Sauce:

  • 90g smooth runny almond butter
  • 4 tbsp tamari soya sauce
  • 2 tbsp hot chilli sauce e.g. sriracha
  • 2 tbsp maple syrup
  • 1 lime, juiced
  • 1-inch piece ginger, peeled and grated
  • 1 large or 2 small garlic cloves, crushed
  • Salt and pepper
  • 2 tbsp water

For the Noodles and Vegetables:

  • 300g-400g noodles e.g. soba, vermicelli or udon
  • 320g edamame beans, thawed
  • 1 mango
  • 1 large carrot, peeled
  • 1 large cucumber
  • ½ red cabbage
  • 4 sprigs fresh mint, leaves only
  • 1 red chilli, sliced, optional
  • 2 spring onion, sliced


  1. For the sticky cashews (optional, you can leave them raw), preheat the oven to 160Fan/180ºC and line a baking tray with parchment paper. Add the cashews, tamari and syrup and mix with your hands. Bake for 8 minutes, stirring the tray halfway through. Remove from the oven and allow to cool (about 10 minutes).
  2. For the sauce, add all of the ingredients to a small bowl or jar and whisk well, adding the water gradually to reach a pourable consistency.
  3. Cook the noodles according to packet instructions and then drain and rinse under cold water to cool down and stop them from cooking. Allow the edamame beans to thaw (I place them in a bowl of water and microwave on high for 1 minute then drain).
  4. Slice the mango into strips, slice away the skin and slice into thin strips. Half the carrot and slice into matchsticks and do the same with the cucumber. Shred the cabbage.
  5. To plate up, either on one large serving bowl or 4 individual bowls, add some noodles into the middle. Add most of the cashew nuts, all of the edamame beans, mango, carrot, cucumber and cabbage. Add some mint leaves, red chilli (if using) and spring onion.
  6. Pour over the dressing and toss really well to coat all the noodles and vegetables in the sauce. Now top with the remaining cashews and enjoy.
  7. Eat straight away or keep leftovers in the fridge in a sealed container for 2-3 days.

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Stay in touch

I look forward to hearing what you think of this Mango Edamame Noodle Salad with Almond Satay so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With noodle salad love x

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