Mango Peanut Noodle Salad (Vegan, Gluten-Free & Meal-Prep Friendly)

Name: Mango Peanut Noodle Salad
Prep time: 15 min
Cook time: 10 min
Ingredients: ¼ cup creamy peanut butter; ¼ cup low-sodium tamari; 2 tablespoons freshly squeezed lime juice; 1 tablespoon toasted sesame oil ((optional)); 1 tablespoon + 1 teaspoon maple syrup; ¾ teaspoon ground ginger; ½ teaspoon garlic powder; ¼ to ½ teaspoon red pepper flakes ((optional) to taste); 2 cakes ramen noodles ((about 5 ounces)); 2 cups fresh mango ((about 1 large mango) diced); 1½ cups shelled edamame ((thawed if using frozen)); 1 cup mini sweet peppers or red bell pepper ((about 5 mini sweet peppers or 1 red bell pepper) membranes and seeds removed, diced); 1 cup purple cabbage (shredded); ¾ cup carrots (shredded); fresh cilantro; roasted peanuts; sesame seeds; sliced avocado; Thai basil leaves

This mango peanut noodle salad is a fresh, vibrant dish made with juicy mango, ramen noodles, crisp vegetables, and a sweet-savory Thai-inspired peanut dressing. Ready in under 30 minutes, this vegan and gluten-free noodle salad is perfect for meal prep, picnics, or potlucks.

Mango peanut noodle salad in a white bowl with fresh cilantro.

Why You’ll Love These Mango Peanut Noodles 🧡

Quick & easy: This chilled noodle salad is ready in less than 30 minutes with minimal cleanup.
Bright & flavorful: The rainbow of fresh fruit and veggies is a feast for the eyes. And the Thai-inspired peanut dressing hits all the right flavor notes—sweet, salty, tangy, and creamy.
High-protein & nutritious: These mango peanut noodles are gluten-free and packed with plant-based protein, antioxidants, vitamins, and minerals.

Ingredients You’ll Need 🛒

Peanut Dressing

For the Thai-inspired peanut dressing, you’ll need:

Creamy peanut butter: The base for the dressing. A runny natural peanut butter, like Kirkland Signature Organic Peanut Butter, gives the best results.
Low-sodium tamari: Adds umami and saltiness. Most tamari is gluten-free, but check the label for certified gluten-free if needed.
Freshly squeezed lime juice: Gives the dressing bright, zesty flavor. You’ll need the juice of about 1 medium lime.
Toasted sesame oil (optional): For complexity and depth of flavor. Omit if you prefer a no-added-oil dressing.
Maple syrup: Adds a touch of sweetness.
Garlic powder: For subtle, mellow garlic flavor.
Ground ginger: Adds warmth and depth.
Red pepper flakes (optional): For a hint of spice; omit for a milder dressing.

Noodle Salad

For the mango peanut noodle salad, you’ll need:

Ramen noodles: The base of the salad, contrasting the crunchiness of the veggies. I used Lotus Foods Millet & Brown Rice Ramen Noodles, which are gluten-free.
Mango: The star of the salad! Mangos add intense, tropical sweetness, along with their mood-boosting color.
Shelled edamame: A fantastic plant-based protein source, known for its bright green color. Make sure to buy the shelled kind, not the kind still in their pods.
Mini sweet peppers or red, orange, or yellow bell pepper: For a touch of sweetness, crunch, and color. Avoid green bell peppers, as their bitter taste can upset the flavor balance.
Purple cabbage: For crunch, color, and an antioxidant boost.
Carrots: Contribute crunchy texture and subtle sweetness.

See recipe card for quantities.

How to Make Mango Peanut Noodle Salad (Step by Step) 🥭

Step 1: Bring a small pot of water to a boil. Add the ramen noodles, lower the heat slightly if needed, and boil for 6 to 10 minutes, or until soft and noodles separate easily with a fork. Drain in a colander and run cold water over them to cool.

Thai-inspired peanut dressing in a food processor.

Step 2: Add the peanut dressing ingredients to a mini food processor and blend until smooth. Alternatively, whisk the dressing ingredients together in a small bowl. If you’re serving the salad immediately, continue with the remaining steps; if preparing this salad for meal prep, store the dressing in the fridge separate from the salad until you’re ready to serve it.

Ingredients for mango peanut noodle salad in a glass bowl.

Step 3: Transfer the drained noodles to a large bowl. Add the mango, edamame, peppers, purple cabbage, and shredded carrots.

Ingredients for mango peanut noodle salad topped with peanut dressing in a glass bowl.

Step 4: Pour the peanut dressing over the noodle salad.

Mango peanut noodle salad in a glass bowl.

Step 5: Gently toss to evenly coat the noodles, mango, and veggies with the dressing. Tongs or a large fork work great for this.

Mango peanut noodle salad in a white bowl on a table surrounded by garnishes.

Step 6: Serve immediately or chill in the fridge until you are ready to serve. Enjoy plain or topped with any of the optional garnishes.

Mango peanut noodle salad in a bowl with fresh cilantro.

Mango peanut noodle salad in a white bowl.

Mango peanut noodle salad in a bowl with fresh cilantro and avocado.

Variations & Substitutions 🔄

Gluten-free: Check to ensure your ramen and tamari are certified gluten-free.
No added oil: Skip the toasted sesame oil.
Substitute sweetener: Substitute agave syrup or date syrup for the maple syrup.
Almond dressing: Replace almond butter with peanut butter.

Equipment 🔪

Cutting board
Sharp knife
Measuring cups and spoons
Small pot
Tongs (preferred) or fork
Colander
Mini food processor or small bowl
Whisk or fork (if using mini food processor)
Large bowl

Storage ❄️

Store leftover mango peanut noodle salad in an airtight container in the fridge for 3 to 4 days. For maximum freshness, store the dressing separately in the fridge until ready to use. Freezing is not recommended.

Pro Tip for the Best Mango Peanut Noodle Salad ✨

If making this recipe for meal prep, keep the dressing and cold noodle salad separate and add the dressing just before serving. Doing so will keep the veggies fresh and crisp for a nice textural contrast.

FAQ ❓

Can I make mango peanut noodle salad ahead of time?

Yes! This salad is great for meal prep. For the best texture, store the dressing separately and toss just before serving. If the dressing is mixed with the salad in advance, the noodles and veggies will soften slightly but will still taste delicious.

What noodles work best for mango peanut noodles?

This recipe was written for, and tested with, ramen noodles. However, rice noodles or thin spaghetti also will likely work well. Different noodles may have different cook times, so follow the package instructions to make sure the noodles you are using are cooked until tender.

Is this mango peanut noodle salad gluten-free?

Yes! Check the labels on the tamari and noodles to ensure they are certified gluten-free.

Can I add tofu to this salad?

Of course! Cubed extra-firm tofu adds protein and will make this dish more filling.

How long does mango peanut salad last in the fridge?

This salad stays fresh for 3 to 4 days in the fridge when stored in an airtight container. To maximize freshness, store the dressing separately until ready to serve.

Can I use frozen mango?

Fresh mango gives the best flavor and texture. Thawed frozen mango can work in a pinch, but pat it dry before adding it the salad to reduce excess moisture.

Mango Peanut Noodle Salad

Plant Based Paradise

Prep Time 15

Cook Time 10

Serving Size

Equipment

cutting board
sharp knife
measuring cups and spoons
small pot
tongs (preferred) or fork
colander
mini food processor or small bowl
whisk or fork (if not using mini food processor)
large bowl