Easy Asian Peanut Noodle Salad with Edamame Recipe Kids Love
A kid-friendly Asian peanut noodle salad that is quick, easy, and loved by kids for its creamy peanut sauce, fresh veggies, and fun texture from edamame.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course, Salad
- Cuisine: Asian
Ingredients
- 8 ounces (225 g) spaghetti or rice noodles
- 1 cup shelled edamame, cooked and cooled
- 1 medium carrot, shredded
- 2 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped (optional)
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 2–3 tablespoons warm water
- Juice of half a lime
- Optional toppings: chopped peanuts, red pepper flakes, sesame seeds
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of spaghetti or rice noodles and cook according to package instructions, usually 7-9 minutes for spaghetti or 4-5 minutes for rice noodles. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool them down. Set aside in a mixing bowl.
- If using frozen shelled edamame, steam or microwave according to package directions (typically 3-5 minutes). Rinse with cold water and drain well. Add to the noodles.
- In a medium bowl, combine 1/3 cup creamy peanut butter, 3 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, minced garlic, and juice of half a lime. Whisk together, gradually adding 2-3 tablespoons warm water to reach a smooth, pourable consistency. Adjust sweetness, saltiness, or brightness to taste.
- Shred 1 medium carrot. Thinly slice 2 scallions and roughly chop 1/4 cup fresh cilantro if using. Toss these into the noodles and edamame.
- Pour the peanut sauce over the noodle mixture. Toss gently but thoroughly to coat every strand and vegetable piece evenly.
- Sprinkle chopped peanuts, sesame seeds, and a pinch of red pepper flakes over the top if desired. Serve immediately at room temperature or chilled.
Notes
Rinse noodles after cooking to prevent stickiness and help sauce cling better. Do not overcook edamame to maintain texture. Adjust sauce thickness by adding warm water gradually. For nut allergies, substitute peanut butter with almond butter or sunflower seed butter. For gluten-free, use rice noodles and tamari instead of soy sauce. Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge for up to 2 days and refresh with warm water or sesame oil before serving.
Nutrition
- Serving Size: About 1.5 cups
- Calories: 375
- Sugar: 7
- Sodium: 700
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 8
- Protein: 15
Keywords: Asian peanut noodle salad, kid-friendly salad, edamame salad, peanut sauce, easy dinner, gluten-free, healthy kids meal