Cold Peanut Noodle Salad Meal Prep
A vibrant vegan satay-style noodle salad featuring wholewheat noodles, crunchy vegetables, and a creamy powdered peanut butter dressing. Perfect for a flavourful, low-calorie lunch that's easy to prepare and ideal for batch cooking.
Method
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In a small mixing bowl, combine soy sauce, lime juice, minced garlic, grated ginger, powdered peanut butter, water, and sugar-free maple syrup. Mix well to create the peanut dressing.
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In a large mixing bowl, add cooked wholewheat noodles, finely shredded red cabbage, and carrot strips.
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Pour the peanut dressing over the noodles and vegetables. Toss everything together until well combined and evenly coated.
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Garnish the salad with chopped spring onions and peanuts before serving or packing into containers.
Notes
Store the noodles and dressing in airtight containers in the fridge. They’ll stay fresh for up to 4–5 days. Freezing isn’t recommended, as the sauce can separate and the texture of the noodles and vegetables won’t hold up well.
Switch up toppings, add extras, or tweak flavours to keep things interesting. Just keep in mind — if you’re tracking macros, any changes will impact the nutrition.
Nutrition Information
| Calories | 190kcal |
| Total Fat | 6g |
| Total Carbohydrates | 25g |
| Protein | 10g |
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Frequently Asked Questions
Can I use regular peanut butter instead of powdered peanut butter?
Yes, you can replace powdered peanut butter with regular peanut butter; however, you may want to reduce any added oil or water in the dressing to maintain the right consistency.
Is it possible to make this salad gluten-free?
Absolutely! Simply use gluten-free noodles such as rice noodles or gluten-free pasta to keep the dish gluten-free.
How long will this salad keep in the fridge?
Stored in airtight containers, the salad will stay fresh for up to 4–5 days. Avoid freezing as the sauce and noodle texture do not hold up well.
Can I prepare the dressing in advance?
Yes, the peanut dressing can be made ahead of time and stored separately in the fridge for up to 4 days to keep the noodles from getting soggy.
What can I add to make this salad more filling?
You can add tofu, edamame beans, or chickpeas for extra protein and bulk without compromising the vegan nature of the dish.
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