Cold Peanut Noodle Salad Meal Prep | Easy Vegan Recipe
After a low-calorie lunch option that’s full of flavour?
If you're obsessed with peanut butter and want something quick and simple to make with minimal prep... well, we’ve got just the thing. This homemade satay-style noodle salad is perfect for peanut butter lovers — and the macros are seriously impressive.
Why You’ll Love This Recipe
• Packed with 10g of protein • Under 200kcal per serving • Fewer than 5 steps to prep • Ready in just 10 minutes
Batch Cooking
Batch cooking this meal couldn’t be easier. Just scale up the ingredients to suit how many portions you want to make, and get those airtight containers ready — trust us, you’ll want leftovers.
How to Store
Store in airtight containers and keep in the fridge for up to 4-5 days.
We don’t recommend freezing, as it can cause the peanut sauce to split and leave the veg and noodles limp and soggy.
Variations and Add-Ins
Mixing up your meals keeps things interesting — and this recipe is perfect for customising. Just remember, if you’re tracking your macros, any changes to the ingredients will affect the nutritional values, so be sure to make a note of them.
Extra Toppings
• Crispy fried onions • Toasted sesame seeds • Fresh mint • Pickled red cabbage
What to Serve on the Side
• Cucumber salad • Crispy seaweed chips • Miso soup • Vegetable gyoza
Make It Veggie/Vegan
Good news — this recipe is already 100% veggie and vegan friendly. No swaps or substitutions needed. It’s good to go.
Equipment You’ll Need
• Large mixing bowl • Small mixing bowl • Tablespoon
Recipe
Ingredients
- 2 tbsp. soy sauce
- 1 lime (juiced)
- 1 garlic clove (minced)
- 1 tsp. grated ginger
- 4 tbsp. Powdered Peanut Butter
- 2 tbsp. water
- 1 tbsp. Sugar-Free Syrup (Maple)
- 200 g wholewheat noodle (cooked)
- ½ red cabbage (shredded)
- 2 carrots (cut into strips)
- To garnish: chopped spring onions & peanuts
Instructions
First make the dressing by adding the soy sauce, lime juice, crushed garlic, grated ginger, powdered peanut butter, water, and Sugar-Free Syrup to a small bowl and stirring well to combine. Divide up into 4 small dressing containers and set aside.
Next, add the cooked & drained noodles to a large bowl along with the shredded red cabbage and finely chopped carrots. Mix together to evenly combine all 3 ingredients together – you may want to use tongs to help you do this rather than a spoon.
Divide the noodle mix between 4 containers and along with a pot of dressing in each. Garnish with chopped spring onions and peanuts for a finishing touch and then you’re good to go. Keep in the fridge for up to 3-4 days.
FAQs
Can I use crunchy peanut butter for extra texture?
Yes — it’ll add crunch and a different texture to the salad, although the dressing won’t be as smooth.
Are the noodles gluten free?
No, wholewheat noodles contain gluten. If you need a gluten-free option, rice noodles are a great alternative.
Can I add a protein source?
Absolutely. Try adding tofu or cooked chicken for an extra protein boost — both work really well with the satay flavour.
| calories | 176 |
| totalFat | 2 |
| totalCarbohydrates | 25 |
| protein | 10 |
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