Somen Noodle Salad with Carrots and Peanut Sauce Dressing
"This vegan somen salad is perfect for when it’s too hot to turn on the oven, or when you just don’t have time to cook. It’s delicious, nourishing, and comes together in under 20 minutes!"
-- @ellielikescooking
Recipe Intro From ellielikescooking

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Prep time 15mins
Cook time 5mins
Serves or Makes: 2


  • 1 (10 ounce) package dry somen noodles
  • 4 cups shredded lettuce
  • 1 carrot, spiralized
  • 1/ 4 cup cherry tomatoes, halved
  • 1 cup shredded cabbage
  • 1 green onion, sliced
  • 1/ 2 (14 ounce) block firm tofu
  • 1/ 4 teaspoon turmeric
  • Salt and pepper to taste
  • Toasted sesame seeds, for garnish


  • 5 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons peanut butter
  • 1 teaspoon sesame oil
  • 1/ 4 teaspoon black pepper


  • Step 1

    Boil water and cook the noodles according to package directions. Drain and rinse under cold water to prevent the noodles from cooking further.

  • Step 2

    Heat a pan over medium heat and crumble the tofu into the pan. Season with salt, pepper, and turmeric. Stir until seasonings are evenly mixed and the tofu has turned a yellow color. Take off from heat and let cool.

  • Step 3

    Prepare the dressing by adding all ingredients to a small jar. Tightly seal the jar and then shake vigorously for a few seconds until everything is combined.

  • Step 4

    Add the lettuce, carrot, tomatoes, cabbage, and green onion to a large salad bowl. Add in the noodles, tofu, and salad dressing and mix well. Sprinkle with sesame seeds.

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