Asian Udon Noodle Salad

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A nice, cold salad on a hot summer day is such a treat. But it needs to be filling too, right? Well this one is! Whole grain noodles and shelled edamame (fresh soy beans) provide starchy satisfaction, and cole slaw on top adds a tasty crunch. Make it early in the day, or the day before, to allow the noodles to soak in the marinade and develop the full flavor.

vegan udon noodle salad

Asian Udon Noodle Salad

By July 27, 2014


  • Marinade
  • 1/2 cup - tamari soy sauce
  • 1/4 cup - agave nectar
  • 1 Tbs - natural, crunchy, peanut butter (we use Krema brand)
  • 3/4 cup - water
  • 2 Tbs - lime juice
  • Salad Fixins
  • 2 8 oz pkgs - whole grain udon noodles, or spaghetti noodles (we use Buckwheat udon noodles)
  • 1 16 oz pkg - shelled edamame, fresh or frozen
  • 1 large - tomato, chopped
  • 3 cups - shredded cole slaw mix (cabbage)


  1. Cook the udon noodles according to the package directions. Drain and set aside.
  2. Cook the edamame according to the package directions. Drain and set aside.
  3. Whisk together the Marinade ingredients.
  4. Combine the noodles, edamame, tomato, and Marinade. Cover and refrigerate for several hours or overnight.
  5. To serve, drain the marinade from the noodles. Plate the mixture and top with the cole slaw mixture.

Nutrition Information

Nutrition (per serving): 406 calories, 67% calories from carbohydrates, 19% calories from protein, 14% calories from fat, 11.7g fiber.

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