Rainbow noodle salad with peanut sauce

Total time: 50m
Preparation Time: 30m

For 4 people


Lauren  - laurencariscooks

Nutritional Information

Contains 342 Kcal, 12g Protein, 28g Carbohydrates, 20g Fat


  • Peanut sauce
  • 4 tbsp peanut butter
  • 1.5 tbsp rice vinegar
  • 2 tbsp coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 garlic clove
  • 2.5 cm ginger, peeled
  • Salad
  • 250 g dried soba noodles
  • 1 tbsp olive oil
  • a little salt
  • 300 g broccoli, cut into florets
  • 1 carrots, cut into thin strips
  • a little pepper
  • 0.25 red cabbage, cut into thin strips
  • 60 g edamame, cooked (e.g. tinned)
  • 2 tsp sesame seeds

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  • Peanut sauce

    Place all the ingredients in a food processor/blender and puree to make a homogeneous sauce. Set aside the sauce.
  • Salad

    Cook the noodles according to the instructions on the packet, drain. Place the broccoli florets on a baking tray lined with baking paper, drizzle with olive oil, season. Bake for approx. 15-20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool. Mix the noodles with the broccoli, carrots, red cabbage and edamame beans. Add the reserved sauce, mix well. Plate up the salad, sprinkle with sesame seeds.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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