Cashew Crunch Noodle Salad (Vegan)
Fast, fresh and delicious, this Cashew Crunch Noodle Salad is packed with homemade spiced roasted cashew nuts, fresh vegetables, edamame beans and a delicious tahini satay dressing. Perfect for summer dinners and lunchboxes.
I am back with another delicious noodle recipe and this time it is a fresh and delicious noodle salad. It is loaded with fresh and vibrant flavours, veggies and has edamame beans for protein and fibre. The tahini sauce is next level and makes a nut-free satay sauce that you will come back to time and time again. A great thing about this recipe is you can cook once and eat twice, as leftovers taste so good the next day, so it’s a good idea to make up more than you need.
Why will I love these noodles?
These noodles are amazing:
- Vibrant, fresh, crunchy and refreshing
- Packed with vegetables, beans and a creamy sauce
- Tangy zesty tahini satay
- Full of plant diversity
- High in protein with cashews, tahini and edamame beans
- Great source of fibre
- Very gut-friendly
- Wholesome and made with real ingredients
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free
- With nut-free options
- Swap the cashews for pumpkin seeds
- Ready to go in 25-30 minutes
- Leftovers are delicious for lunch the next day
- Ideal to make for friends and family
- Perfect for summer or all year long
- Relies on pantry staples and a few fresh ingredients
- Everyone will love them
If you already love the sound of these noodles, 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 and see my favourite and recommended products in the “shop the recipe” section below.
For the cashews:
- Cashew nuts: raw and unroasted.
- Olive oil: or your preferred oil.
- Maple syrup: to add sweetness and to make sure they turn crispy and sticky.
- Light brown sugar: this enhances the flavour and makes them really crispy and golden.
- Spices: hot smoked paprika, dried oregano and chilli flakes come together for the best combination.
- Salt and pepper: to season.
As for the satay sauce:
- Runny smooth tahini: the better quality the tahini, the better the dressing will taste. I like to use an authentic one from the world food aisles or Belazu is a good one, too.
- Tamari soy sauce: for that umami depth of flavour and richness.
- Rice wine vinegar: this adds tang and acid to the dressing which is so delicious.
- Maple syrup: to balance out the acidity. You can also use agave syrup or honey.
- Lime: for zing and acidity.
- Garlic: for flavour.
And for the noodle salad:
- Noodles: like rice, buckwheat, soba, udon or ramen noodles, use your favourite type.
- Carrots: peel or ribbon these into thin strips for the best texture.
- Red cabbage: this adds crunch and so much colour.
- Cucumber: for freshness and juiciness.
- Spring onions: for some flavour and crunch.
- Fresh herbs: I like a mix and parsley, coriander, chive, basil and mint all work really well.
- Edamame beans: thawed, from the freezer.
Are these gluten-free and nut-free?
these are easily gluten-free as long as you use GF noodles and tamari soy sauce and no regular soy sauce (which contains wheat/gluten). To make these nut-free, swap the cashews for pumpkin seeds and check them after 10-12 minutes in the oven.
How do I make them?
These are ready to enjoy in just a few steps:
- Add the cashews with all the seasonings to a tray: and toss well.
- Roast for 15-18 minutes: until golden and crisping up.
- Allow the nuts to cool: they will crisp up more.
- Combine the dressing ingredients: and stir until smooth.
- Chop the veggies for the salad: according to the recipe.
- Cook the noodles in a saucepan: and rinse under cool running water.
- Add all of the noodles and vegetables: to a large bowl.
- Pour over the dressing: and toss well.
- Plate up and top with more cashews: and enjoy.
How long will they last?
The noodles will keep for 2-3 days in a sealed container in the fridge and the nuts will keep for 2-3 weeks in a sealed container at room temperature.
What other recipes can I try?
For more noodle and summer recipes:
- Roasted Broccoli Mango Tofu Satay Noodles
- Quick Tahini Tofu Ramen Noodles
- Mediterranean Pasta Salad with Chickpeas
- 15-Minute Cold Peanut Satay Noodles
- Falafel Carrot Date and Walnut Salad
Cashew Crunch Noodle Salad (Vegan)
Fast, fresh and delicious, this Cashew Crunch Noodle Salad is packed with homemade spiced roasted cashew nuts, fresh vegetables, edamame beans and a delicious tahini satay dressing. Perfect for summer dinners and lunchboxes.
Ingredients
For the Roasted Cashew Nuts:
- 150g cashew nuts
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp light brown sugar
- ¼ tsp hot smoked paprika
- ¼ tsp dried oregano
- 1 pinch of chilli flakes
- Salt and pepper
For the Dressing:
- 6 tbsp runny smooth tahini
- 2 tbsp tamari soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp maple syrup
- 2 limes, juiced
- 2 garlic cloves, grated
For the Noodle Salad:
- 4 portions of noodles (e.g. rice, buckwheat, ramen or soba)
- 2 carrots, peeled or ribboned
- 120g red cabbage, shredded
- 1 large cucumber
- 4 spring onions, sliced
- 4 tbsp freshly chopped herbs (e.g. parsley, coriander, chive or basil)
- 320g edamame beans, thawed
Instructions
- Start by roasting the cashews. Preheat the oven to 170Fan/190ºC and line one large baking tray with a silicone mat or parchment paper. Add the cashews to a bowl along with all of the other ingredients and toss well.
- Spread out onto the tray and roast for 10 minutes. Toss well and return to bake for 5-8 minutes more, keeping an eye on them so they don’t burn. Remove from the oven and then carefully spoon onto a second piece of parchment paper on a cooling rack and allow them to cool fully (about 30 minutes). They will continue to harden as they cool. You can now store them in a sealed container for 1-2 weeks.
- Make the salad dressing by adding all of the ingredients to a bowl. Season with black pepper and stir well until smooth.
- Cook the noodles according to packet instructions and then rinse under cold water.
- Prepare the vegetables as mentioned in the ingredients. For the cucumber, lay it on a large chopping board and use a rolling pin (or similar) to smash the cucumber into pieces. Now roughly chop these into chunks.
- To assemble the salad, add the noodles to a large bowl and add the carrot, cabbage, cucumber, spring onion, herbs and edamame beans. Pour over the dressing and toss well using spoons or tongs.
- Divide onto plates or bowls and top with the roasted cashew nuts.
- Eat straight away or keep in sealed containers in the fridge for 2-3 days.
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Stay in touch
I look forward to hearing what you think of this Cashew Crunch Noodle Salad so Fast, fresh and delicious, this Cashew Crunch Noodle Salad is packed with homemade spiced roasted cashew nuts, fresh vegetables, edamame beans and a delicious tahini satay dressing. Perfect for summer dinners and lunchboxes.
With cashew love x
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