Spicy Edamame Peanut Noodles
These Spicy Edamame Peanut Noodles are a fun twist on your typical pasta salad. It’s packed with plant-based protein and all the savory flavor-makers like coconut aminos, rice vinegar, sesame oil, and fresh grated ginger. Easy to customize based on your preferences, add this one to your rotation!
Spicy Edamame Peanut Noodles ingredient notes:
Ramen: This recipe uses millet and brown rice ramen for a gluten-free option with a hearty bite and subtle nuttiness. Unlike traditional wheat ramen, these noodles stay pleasantly firm and chewy even after cooling, making them perfect for a cold salad. If you’re not gluten-free, any ramen will work—just follow the cooking instructions closely. Rinse them with cold water after boiling to keep the texture fresh and prevent clumping.
Coconut Aminos: Coconut aminos are a soy sauce alternative made from fermented coconut sap, offering a slightly sweeter, less salty flavor. They’re ideal for building a savory, umami-rich base in dressings and sauces without the heaviness of traditional soy. Plus, they’re gluten-free and often lower in sodium, making them a go-to in health-conscious cooking. Here, they balance out the richness of the peanut butter with their mellow saltiness.
Creamy Peanut Butter: Peanut butter gives this salad its signature creamy, indulgent texture and nutty depth. It’s the foundation of the sauce, bringing body and richness that pairs well with both the noodles and the crisp vegetables. Using creamy, unsweetened peanut butter ensures the flavor stays savory, not overly sweet. It also acts as a natural thickener for the dressing.
Shelled Edamame: Edamame adds a boost of plant-based protein and a satisfying bite to the salad. These young soybeans have a mild, slightly sweet flavor and firm texture that stands up well to the bold peanut sauce. They’re easy to find in the frozen aisle—just thaw before mixing in. Their green hue also adds color and freshness to the finished dish.
English Cucumber: English cucumbers are crisp, seedless, and less watery than standard cucumbers, making them ideal for salads like this. Their refreshing crunch cuts through the rich sauce, bringing lightness to every bite. Thin slicing helps them absorb the dressing without becoming soggy. They also add a cooling contrast to the sriracha’s subtle heat.
Spicy Edamame Peanut Noodles
4
servings20
minutes5
minutesThese Spicy Edamame Peanut Noodles are a fun twist on your typical pasta salad. It’s packed with plant-based protein and all the savory flavor-makers like coconut aminos, rice vinegar, sesame oil, and fresh grated ginger. Easy to customize based on your preferences, add this one to your rotation!
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Ingredients
10 ounces ramen (I used Lotus Foods millet & brown rice ramen)
1/4 cup coconut aminos
2 tablespoons creamy peanut butter
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sriracha (optional)
1 tablespoon warm water
2 teaspoons grated ginger root (or 1 teaspoon ground ginger)
12 ounces shelled edamame (thawed if frozen)
1 English cucumber, thinly sliced
6 green onions, thinly sliced
roughly chopped cilantro, for topping
roughly chopped mint, for topping
sesame seeds, for garnish (optional)
1 lime, quartered, for serving
Directions
- Boil a pot of water and prepare the ramen according to package instructions. Drain and rinse with cold water, then return to the pot off heat. Note: to prevent sticking, I like to toss with a drizzle of toasted sesame oil.
- Meanwhile, add the coconut aminos, peanut butter, rice vinegar, sesame oil, sriracha, warm water, and ginger to a small box or jar. Whisk or shake vigorously until smooth, about 45 seconds.
- Add the cooked noodles, edamame, cucumber, and green onion to a mixing bowl. Pour the peanut sauce over everything and toss until evenly coated. Top with a generous sprinkle of chopped cilantro and mint.
- Chill in the refrigerator until serving. Top each serving with a sprinkle of sesame seeds (if using) and squeeze of lime juice.
Notes
- Store it: Store in a sealed container in the refrigerator for up to 4 days. Freezing not recommended.
- Ramen: This can easily be subbed out for soba noodles (there are both gluten-free and wheat options) or rice noodles.
- Peanut butter: Allergic to nuts? No problem. Peanut butter can be swapped out for sunflower butter.
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Is sunflower butter your first pick for a substitute for the peanut butter? I’m allergic to peanuts and hazelnuts, but not to any other tree nuts. To me sunflower butter is great and tastes pretty innocuous but I am wondering if you would choose a different nut butter for someone who is allergic to peanuts but not tree nuts? just curious! this sounds absolutely divine
Updating to say i made this with the sunflower butter and subbed gochujang for the sriracha. (I also used ground ginger, because all my ginger is frozen and i didn’t want to fight it for a cold dish.)
Absolute banger 10/10 amazing, will be making again.
As a note, for others: if you choose to cook with the recommended ramen, be sure to follow the instructions carefully. I’ve used the brand off and on for a while, and in my experience they do not break apart on their own while cooking, so if you do not separate them after the first minute or so they just cook into a chewy mess.
7-27-25
Surprisingly delicious! Currently trying not to eat the entire bowl. I added a tablespoon of maple syrup to my sauce. A perfect summer meal.
This was sooo refreshing and yummy, perfect summer dinner. Came together really quickly too! I used white vinegar and ground ginger because that’s what I had on hand, and I skipped the cilantro (soap gene). And as promised, delish leftovers. If you’re really hungry, some chicken or tofu added would be great too.
This was sooo amazing. Light and surprisingly refreshing with the lime & cucumber. Truly was a quick meal to whip up and sooooo yummy. Will be adding to my recipe book!
I’ve made plenty of jenneatsgood recipes and I made this one tonight. I ended up making it with chow mein noodles and cooked some chicken breast to go with it, I personally am a hot noodle dish instead of cold girl so I ate it right away anyway sooo good will definitely be making this again.
How can I print off this recipe for Spicy Edamame Peanut Noodles? I don’t want to keep going to my phone to get the recipe. I’m new to your website. Is there a way to copy/print off the recipes?
Hi Barbara! click on the printer icon on the recipe
My family loved it! I love the newsletter and the live Zoom where Jen made this recipe (as I shopped for ingredients!) I added a bit more peanut butter (to win over the kids) and grilled shrimp. Yum!
This is amazing and so much better than expected. Even my husband is excited about it for lunch leftovers.
So delicious and easy! Will definitely be making again