Peanut-Sesame Noodle Salad with Edamame (12–15 servings)

Name: Peanut-Sesame Noodle Salad with Edamame (12–15 servings)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 12–15 servings
Cuisine: Asian-inspired
Ingredients: 2 1/2 lb (1.1 kg) dry soba noodles or spaghetti (about 4 standard 1-lb boxes total; use 2 1/2 lb); 4 cups shelled edamame, thawed (from frozen); 2 large carrots, julienned or grated; 2 red bell peppers, thinly sliced; 2 large cucumbers, thinly sliced or julienned; 8 scallions, thinly sliced; 2 cups shredded red cabbage (optional but great); 1 1/2 cups chopped cilantro and/or mint (optional); 1 cup roasted peanuts, roughly chopped (optional for extra crunch); 1 1/2 cups creamy peanut butter; 1/2 cup soy sauce or tamari; 1/3 cup rice vinegar (or apple cider vinegar); 1/3 cup toasted sesame oil; 1/3 cup honey or maple syrup; 2 tbsp grated fresh ginger; 6 cloves garlic, finely grated; 1–2 tsp chili crisp or sriracha (optional); 1 1/2 to 2 cups hot water, to loosen; 2 tbsp toasted sesame seeds; 1–2 limes, cut into wedges (optional)

Erin Rea

A cold-friendly noodle salad that stays delicious for days: chewy noodles, crunchy vegetables, and a creamy peanut-sesame dressing balanced to be tangy without turning sour. Edamame adds real staying power, and the whole thing comes together fast once the noodles are cooked. Perfect for grab-and-go lunches; serve chilled, room temp, or slightly warmed.

meal prep
vegetarian
noodles
lunch

37 min total · 25 min prep · 12 min cook

Serves 12–15

610 kcal · 22g protein · 74g carbs · 28g fat total

Large pot · Colander · Very large mixing bowl or stockpot · Whisk or blender · Meal-prep containers

Ingredients

Instructions

Cook the noodles (so they don’t clump)

Bring a large pot of salted water to a boil. Cook noodles just until tender but still springy (check early—overcooked noodles go mushy in meal prep).

Drain and rinse under cold running water until fully cool. Shake very dry.

Toss noodles with 1–2 teaspoons toasted sesame oil (taken from the dressing amount if you like) to prevent sticking.

Make the dressing

In a bowl (or blender), whisk peanut butter, soy sauce/tamari, rice vinegar, sesame oil, honey/maple, ginger, garlic, and chili (if using).

Whisk in hot water a little at a time until the dressing is silky and pourable, like heavy cream. Taste: it should be savory-sweet with gentle tang—not sharp. Adjust with a splash more water (to mellow), a bit more honey/maple (to round), or a touch more vinegar (to brighten).

Assemble

In your largest mixing bowl (or a clean stockpot), combine noodles, edamame, carrots, bell peppers, cucumbers, scallions, cabbage (if using), and herbs (if using).

Pour over about 3/4 of the dressing and toss thoroughly. Add more dressing as needed—noodles drink it up.

Finish with sesame seeds and (if using) chopped peanuts.

Pack and serve

Portion into 12–15 containers. If you want peak crunch, pack cucumbers/peanuts separately and add at eating.

Serve cold or room temp; if warming, just take the chill off—don’t cook it. Sensory cue: it should stay glossy and saucy, not dry—add a splash of water and toss to revive.

Tip: If your noodles seem dry on day 3–4, add 1–2 tablespoons water, toss, then taste for salt.

Tip: For a gluten-free version, use 100% buckwheat soba or rice noodles + tamari.

Notes

Storage: Keeps 4 days refrigerated. If making ahead, hold back some dressing and add before serving for the glossiest noodles. Make it vegan with maple syrup. Peanut-free swap: use sunflower seed butter 1:1 and add an extra pinch of salt; flavor becomes a bit toastier and less sweet. Add-ins that work: shredded rotisserie-style tofu, baked tofu cubes, or extra edamame.