Edamame Noodle Salad Bowls Recipe
This edamame noodle salad recipe is a fresh and flavorful high protein vegan lunch idea! Ready in under 30 minutes, this easy plant-based noodle salad recipe makes a fantastic meal quick.
Start by cooking noodles, tossing them with fresh vegetables, and topping the salad with a 5-minute sesame vinaigrette dressing. A tasty, vibrant meal idea made completely with plants.
Want more easy noodle bowl ideas? Try our sesame kale noodles, udon noodle salad, and our favorite spaghetti sitr fry noodles recipe.
We are all about easy, 30 minute meals that are wholesome, flavorful and simple to make! This delicious edamame noodle salad is one of our favorite lunches or light dinners. It’s cool and refreshing and perfect for hot summer days.
You can also meal prep these noodle bowls for easy on-the-go lunches, you can enjoy every day of the week. These delicious bowls are fantastic as is, or see our serving suggestions below for some great plant-based protein ideas to add to the salad.
Notes from the Kitchen
- These edamame bowls are refreshing, flavorful, and full of plant-based goodness.
- The edamame adds vegan protein and wonderful flavor and texture.
- These bowls are versatile. See our suggestions or additions below and customize them with your favorite veggies.
- Ready in 30 minutes. You can make a week’s worth of lunches fast!
- Cooks of any skill level can successfully make these noodle salad bowls by following along with our instructions in the post below.
Ingredients You’ll Need
See our recipe card below for the full ingredient amounts and instructions.
The base of this recipe are delicious cooked noodles! We use regular spaghetti but you can use any pasta shape you prefer.
We use frozen and thawed shelled edamame in this recipe for a delicious crunch! This salad is also packed with veggies like shredded cabbage and carrots from coleslaw mix, green onions and fresh cilantro.
Our quick 5-minute dressing is made with fresh lime juice, toasted sesame oil, rice vinegar, maple syrup for added sweetness and some soy sauce for a delicious, salty and umami taste.
Additions and Substitutions
We used spaghetti noodles, but there are lots of long pasta shapes you can use instead. Soba noodles are a great option, as are Japanese udon noodles. For a gluten-free version, use certified gluten-free rice noodles or your favorite long gluten-free pasta.
If you want to make this recipe and shred your own cabbage, use about 1 cup of green cabbage and one cup red cabbage instead of coleslaw mix.
Other additions that would be delicious in the salad. Our easy quick pickled red onions.
To add protein to this salad, you can add sauteed tempeh, shredded seitan or our crispy cornstarch tofu recipe.
For a creamy salad topping, stir in a little vegan boom boom sauce for a great tangy flavor.
How To Make This Recipe
- Bring a large pot of water to a boil, and cook the spaghetti according to package directions. Drain , rinse under cold water, and place in a large serving bowl.
- To the spaghetti, add the edamame, coleslaw mix, carrots, green onions, and cilantro.
- In a small bowl or mason jar, whisk together the sesame oil, lime juice, rice vinegar, maple syrup, soy sauce, ginger, garlic, and chili flakes (if using).
- Add the dressing and toss well to combine. Top with sesame seeds.
- Serve chilled or at room temperature with extra lime wedges & enjoy!
Recipe FAQs
Our easy edamame salad bowls are made with delicious or long cooked pasta, crisp, fresh chopped vegetables like cabbage and carrots and green onion, and it’s tossed in a 5-minute sesame lime vinaigrette dressing.
Yes, if you have a favorite sesame lime or other Asian style dressing, feel free to use that instead our dressing below.
Store any leftover noodle salad in an airtight container and refrigerate for up to 4 days. Give the salad a good toss before enjoying so the dressing coats every bite.
Serving Suggestions
This recipe is great on its own, but for more added protein, you can serve this with cornstarch baked tofu, crispy honey garlic tofu, or some pan-fried tempeh.
For even more added flavor, try adding a scoop of our spicy pickled red onions.
It goes great with a delicious and refreshing pineapple cucumber smoothie too.
Expert Tips
- Meal prepping these edamame bowls? You can either toss everything together or store the elements separately in your meal prep containers and toss right before enjoying.
- Making the 5-minute dressing is really worth the effort as it elevates the dish and adds a wonderful, fresh, sweet flavor! But if you don’t have time, using bottled dressing works well in a pinch.
More Easy Vegan Lunch Bowl Recipes
- Sesame Tofu and Brown Rice Bowls
- Southwest Grain Bowl With Brown Rice & Avocado
- Teriyaki Tofu Bowls with Pineapple
- Vegan Shawarma Bowl
- Hawaiian BBQ Tofu Bowl Recipe with Pineapple
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Edamame Noodle Salad
Equipment
- Mixing Bowls
- Pot
Ingredients
For the Noodle Bowls
- 8 ounces spaghetti noodles or lo mein/soba noodles
- 2 cups coleslaw mix
- 2 carrots grated
- 2 cups frozen edamame thawed
- 3 green onions sliced
- ½ cup fresh cilantro chopped
- 1 lime for extra garnish
For the Sesame Lime Dressing
- 2 tablespoons toasted sesame oil
- 2 tablespoons lime juice about 2 limes
- 2 cloves garlic minced
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- ¼ teaspoon chili flakes optional for heat
Instructions
- Bring a large pot of water to a boil, and cook the spaghetti according to package directions. Drain , rinse under cold water, and place in a large serving bowl.
- To the spaghetti, add the edamame, coleslaw mix, carrots, green onions, and cilantro.
- In a small bowl or mason jar, whisk together the sesame oil, lime juice, rice vinegar, maple syrup, soy sauce, ginger, garlic, and chili flakes (if using).
- Add the dressing and toss well to combine. Top with sesame seeds.
- Serve chilled or at room temperature with extra lime wedges & enjoy!
Notes
- Meal prepping these edamame bowls? You can either toss everything together or store the elements separately in your meal prep containers and toss right before enjoying.
- Making the 5-minute dressing is really worth the effort as it elevates the dish and adds a wonderful, fresh, sweet flavor! But if you don’t have time, using bottled dressing works well in a pinch.
Nutrition
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