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–+ servings

Mango Peanut Noodle Salad

Mango peanut noodle salad in a white bowl.
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.
Plant Based Paradise
Prep Time 15 minutes
Cook Time 10 minutes
25 minutes
Serving Size 4

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

Ingredients

Peanut Dressing

  • 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

Noodle Salad

  • 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

Optional Garnishes

  • fresh cilantro
  • roasted peanuts
  • sesame seeds
  • sliced avocado
  • Thai basil leaves
US Customary - Metric

Instructions

  • Cook the noodles: 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.
  • Make the dressing: 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.
  • Prepare the noodle salad: Transfer the drained noodles to a large bowl. Add the mango, edamame, peppers, purple cabbage, and shredded carrots.
  • Dress the salad: Pour the peanut dressing over the noodle salad.
  • Toss: Gently toss to evenly coat the noodles, mango, and veggies with the dressing. Tongs or a large fork work great for this.
  • Serve: Serve immediately or chill in the fridge until you are ready to serve. Enjoy plain or topped with any of the optional garnishes.

Notes

  • 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.