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Every friend that has been over for a meal in the last 8 years has had my Asian Noodle Pasta Salad. I found the original recipe in a Parents Magazine. The sauce was so simple: just mix peanut butter with your favorite Asian salad dressing. Unfortunately, all the Asian salad dressings have wheat in them, so I’ve had to be resourceful and create my own. I change up the ingredients all the time, and honestly, it is all good. You can mix peanut butter with just about anything, and I’ll love it? I also mix up the toppings based on what is seasonally available. Again, everything tastes good covered in peanut butter sauce! Use this recipe to serve your family a big serving of vegetables! I like to add kale, broccoli, red peppers, cilantro, and green onion. I love to top it with avocado and tomatoes, too! As for pasta, I like to use authentic rice noodle – the ones that only take 4 minutes to cook. Feel free to add whatever protein is your family’s favorite! My dad brings his own chicken to my house to add to his, lol. I usually use edamame because it is so easy. Tempeh is amazing on top as well. Just cube it, saut√© it, and add it on top of the finished noodles.



  • 1/2 cup creamy peanut butter
  • 1 tablespoon sesame oil
  • 1 tablespoon Braggs liquid aminos (or soy sauce)
  • 1/4 cup rice wine vinegar
  • 1/2 cup warm water
  • 1 tsp ground ginger (or grated fresh if you have it; I always forget to buy it)
  • 1 tablespoon maple syrup or honey if not vegan (honey honestly tastes a little better)


  • 1-12 ounce package of rice noodles
  • 2 cups of lacinato kale, diced
  • 1 cup broccoli, diced


  • sliced green onions
  • cilantro
  • avocado
  • chopped tomatoes
  • salt and pepper peanuts or cashews really add a nice touch


  1. Bring a large pot of water to boil.
  2. Clean and chop all the veggies while the water comes to a boil.
  3. You will also have time to make the sauce while you wait! Put all the sauce ingredients in a blender. Blend until smooth. Don’t do this in advance, or the sauce will harden and not mix well with the noodles.
  4. Once the water comes to a boil, add the noodles. Most brands only cook for 4-5 minutes. At the 2 minute mark, add the chopped kale and broccoli. This is a great time to add edamame if you are using it.
  5. When the noodles are done, drain the noodle and vegetable mixture. Drain well and then put back in the big pot. Pour the sauce all over the noodles (keep 2 tb to drizzle on top) Now you must mix quickly because rice noodles get sticky right away. My mom suggested this week that I add a touch of sesame oil to just the noodles to keep them from sticking so much. I’ll try that next time. That woman knows everything!
  6. Once your pasta is mixed, transfer to a nice serving dish. Top with all the toppings I suggested, but please feel free to add your own. This is such a versatile recipe.