15-Minute Cold Peanut Satay Noodles (Vegan Gluten-Free)
These vibrant and delicious 15-Minute Cold Peanut Satay Noodles are easy and quick to make, ideal for lunch and meal prep. They are naturally plant-based, high in fibre and protein and easily gluten-free.
Welcome back to another episode of salad jar meals and this delicious lunchtime meal that’s also great for dinner, too. You can meal prep this one in larger quantities, too, making it ideal to make on a Sunday to see you through the week as it won’t go soggy. It’s packed with vibrant crunchy vegetables, delicious edamame beans for protein and the best peanut butter satay sauce that works with everything (it’s also a great dipping sauce). You can serve this with your favourite noodle shape/style like soba, buckwheat, rice, ramen or udon.
Why will I love these noodles?
This noodle salad is amazing:
- Fresh, cooling and refreshing
- Vibrant, colourful and packed with crunch
- With the dreamiest peanut satay sauce
- Fiery with ginger and garlic
- Rich, umami flavours
- Zingy, zesty and light
- High in protein and fibre using edamame beans
- Packed with polyphenols from all the differently coloured vegetables
- Lots of plant points
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free
- With nut-free options
- Will last for 2-3 days in the fridge
- Great for meal prep
- Won’t go soggy in the fridge
- Ready to make in 15 minutes
- Requires no cooking (only the noodles)
- You can use other vegetables, depending on what you have
- Increase the recipe to feed more
If you already love the sound of this noodle salad, 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 ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the noodle salad:
- Noodles: you can use your preferred noodle shape like udon, ramen, vermicelli, buckwheat or soba noodles.
- Sesame oil: this helps the noodles to not stick together as they sit in the jars.
- Sugar snap peas: these are so good to use in salads as they are crunchy.
- Red pepper: for some extra polyphenols and vitamin C.
- Red cabbage: for colour and crunch.
- Edamame beans: for protein, fibre and a delicious boost.
- Spring onions: or red onion.
- Fresh mint and basil: for a delicious fresh taste.
- Roasted peanuts: these are from Manilife and are 100% nuts and are so tasty, just watch out for the usual roasted nuts which have lots of added ingredients. You can also roast you own. Add peanuts to a tray and roast at 180ºC for 10 minutes.
And to make the sauce:
- Peanut butter: the smooth runny kind is best and look for ones that are 100% peanuts like Pip & Nut or Manilife.
- Tamari soy sauce: for richness and an umami depth of flavour.
- Maple syrup: to balance out the acidity of the lime. You can also use agave syrup or honey.
- Garlic: for flavour.
- Ginger: for some fiery taste.
- Lime: to add tang and zestiness.
- Water: to thin out the sauce.
- Salt and pepper: to season.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF noodles (e.g. buckwheat or rice noodles). Also make sure to use tamari soy sauce (as opposed to regular soy sauce which contains wheat/gluten). To make it nut-free, swap the peanut butter for tahini and swap the crushed peanuts for seeds.
How do I make these?
These are ready to go in a few steps:
- Cook the noodles: according to packet instructions.
- Chop the vegetables: as desired.
- Mix together the satay sauce: until creamy.
- Pour the sauce into jars and layer up the components: starting with the noodles and then the vegetables and edamame.
- Seal and enjoy: at a later stage.
How long will they last?
These will keep for 2-3 days in the fridge in sealed containers.
What other recipes can I try?
For meal prep options:
- Falafel Carrot Date and Walnut Salad
- Tofu Sushi Salad Jars with Tahini Sauce
- Mexican-Style Black Bean Salad
- Vegan Sticky Chilli Tofu Halloumi Salad
- Homemade Instant Noodle Tofu Jars
15-Minute Cold Peanut Satay Noodles (Vegan Gluten-Free)
These vibrant and delicious 15-Minute Cold Peanut Satay Noodles are easy and quick to make, ideal for lunch and meal prep. They are naturally plant-based, high in fibre and protein and easily gluten-free.
Ingredients
For the Salad:
- 100g ramen noodles (uncooked weight), or 2 portions cooked noodles
- 1 tsp sesame oil
- 120g sugar snap peas, sliced thinly
- 1 red pepper, thinly sliced
- 100g red cabbage, shredded
- 160g edamame beans, thawed
- 2 spring onions, thinly sliced
- A few springs fresh mint and basil, torn
- 25g crushed roasted peanuts
For the Peanut Satay:
- 2 tbsp runny smooth peanut butter
- 2 tbsp tamari soy sauce
- ½ tbsp maple syrup
- 1 garlic, grated
- 1 small piece ginger, grated
- ½ lime, juiced
- 1-2 tbsp water, to thin
- Season with salt and pepper
Instructions
- Start by cooking the noodles. Add the ramen noodles to boiling water and cook for 5 minutes (or according to packet instructions) and rinse under cold water to stop them from cooking. Once cool, toss with the sesame oil to prevent them from sticking together.
- Prepare all of the salad ingredients.
- For the satay sauce, add the ingredients to a small bowl or glass and stir well, adding enough to water to make a pourable sauce. Season with salt and pepper.
- To prepare the salad jars, divide the satay sauce between two jars. Top with the cooked noodles, sugar snaps, red pepper, cabbage and edamame beans. Add on the spring onion, fresh herbs and the crushed peanuts.
- Seal well and place in the fridge for 1-3 days until ready to eat. To enjoy, shake the jars well to toss it all together and eat. Or, eat these straight away in a bowl.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these 15-Minute Cold Peanut Satay Noodles 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 Twitter, Facebook and Pinterest – please say hello!
With satay love x
Skip to Recipe