Rainbow noodle salad with peanut sauce

Rainbow noodle salad with peanut sauce

Total: 50 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 342 kcal
, Fat: 20 g
, Carbohydrate: 28 g
, Protein: 12 g

This rainbow noodle salad has it all! It is made up of mild whole-grain noodles, a rich and creamy sauce, and crunchy fresh vegetables. Together, all of these ingredients produce a dish that is perfect for a light lunch or a vegan picnic. Once you've tried the peanut sauce, there's every chance you'll be hooked! You can also prepare the sauce on its own and use it as a dip for summer rolls or vegetable sticks.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Peanut sauce

4tbsp peanut butter
1 ½tbsp rice vinegar
2tbsp coconut milk
2tbsp soy sauce
1tbsp maple syrup
2 ½cm ginger, peeled
1 garlic clove


250g dried soba noodles
300g broccoli, cut into florets
1tbsp olive oil
a little salt
a little pepper
1 carrot, cut into thin strips
¼ red cabbage, cut into thin strips
60g edamame, cooked (e.g. tinned)
2tsp sesame seeds
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How it's done

Peanut sauce

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


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.


Cooking pasta

Cooking pasta

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