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Crispy Asian Peanut Noodle Salad with Edamame

crispy Asian peanut noodle salad - featured image
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A quick and easy salad combining crispy pan-fried rice noodles, creamy peanut sauce, tender edamame, and fresh vegetables for a flavorful and satisfying meal.

Ingredients

Scale
  • 6 oz thin rice noodles
  • 1 cup shelled frozen edamame
  • 2–3 green onions, thinly sliced
  • 1 cup shredded carrots
  • 1 small red bell pepper, thinly sliced
  • A handful fresh cilantro, chopped (optional)
  • 1/4 cup chopped peanuts
  • 1/3 cup natural creamy peanut butter
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp fresh lime juice
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 2–4 tbsp water
  • Pinch of red pepper flakes (optional)
  • Vegetable oil or peanut oil for frying

Instructions

  1. Bring a large pot of salted water to a boil. Add rice noodles and cook 4-5 minutes until al dente. About 2 minutes before noodles are done, add frozen edamame to blanch. Drain and rinse under cold water. Set aside to drain well.
  2. In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, sesame oil, and red pepper flakes if using. Add water tablespoon by tablespoon until sauce is smooth and pourable. Adjust seasoning to taste.
  3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. When hot, add small handfuls of drained noodles in a thin layer. Press lightly and cook undisturbed for 2-3 minutes until golden and crispy. Flip and crisp the other side for 2 minutes. Remove to paper towels to drain excess oil. Repeat with remaining noodles.
  4. In a large bowl, toss cooked edamame, green onions, shredded carrots, bell pepper, and cilantro with half of the peanut sauce.
  5. Add crispy noodles to the salad bowl, drizzle remaining peanut sauce over top, and toss lightly to combine, keeping some noodles crispy on the edges.
  6. Sprinkle chopped peanuts over the salad and serve immediately.

Notes

Work in batches when frying noodles to ensure even crispiness. Keep oil temperature steady to avoid burning. Rinse noodles after boiling to stop cooking and prevent sticking. For vegan version, use tamari instead of soy sauce and maple syrup instead of honey. Store peanut sauce and veggies separately from crispy noodles to maintain crunch.

Nutrition

Keywords: peanut noodle salad, Asian salad, edamame salad, crispy noodles, peanut sauce, quick recipe, vegetarian, gluten-free

Find it online: https://blipflavor.com/crispy-asian-peanut-noodle-salad-with-edamame-easy-5-minute-recipe/