Satay Noodle Salad with Mango, Edamame & Roasted Peanuts

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp maple syrup (use half)

(maple syrup(100%))
20g roasted peanuts (Peanuts, Nuts, Sesame)
1 mango
1 handful of fresh coriander
2 carrot
1 red cabbage
2 unwaxed lime
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
60g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
100g edamame beans (Soya)
200g brown rice noodles

(Brown Rice Flour, Water)
200g sugar snap peas

Allergens

Contains: Peanuts, Soya

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	130Kcal	520Kcal
	546kJ	2175kJ
Fat	5.8g	23g
of which saturates	0.8g	3.0g
Carbohydrates	16g	62g
of which sugars	5.1g	20g
Protein	4.2g	17g
Salt	0.4g	1.6g
Fibre	2.7g	11g

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Vegan Ready in 20 1/3 daily fibre 8 plants Low sat fat

Satay Noodle Salad with Mango, Edamame & Roasted Peanuts

Prep time: 10 mins

Total time: 20 mins

Cuisine: Asian

Food group: Vegan

Need a Friday night feast? Sweet mango, zingy lime, nutty peanuts – these veg-stuffed noodles pack major flavour. Stir through plump edamame beans for the perfect crunch. Coat everything in an irresistible satay dressing, then grab your chopsticks and dig in!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large bowl, a sieve & a peeler

Time to noodle

Add the noodles to the saucepan, gently separate with a fork, and boil for 3-4 mins, until cooked
Add the sugar snaps and edamame in the final minute, then drain all together. Toss with 1 tsp olive oil

Make the satay dressing

Meanwhile, in the large bowl, combine the peanut butter with 2 tbsp hot water until you get a thick paste, then slowly stir in the tamari, ginger & garlic paste, half the maple syrup, the juice from one lime and 2 tbsp olive oil. Season with salt and pepper

Finish the prep

Thinly slice the cabbage. Peel the carrots into ribbons
Roughly chop the coriander. Peel and dice the mango into 2cm chunks

Build the salad & plate up

Add the prepped veg, mango, coriander, sugar snaps, edamame and noodles to the bowl with the satay dressing, then toss to combine. Season to taste
Serve the noodle salad into bowls. Roughly chop the peanuts and scatter on top. Quarter the remaining lime and serve alongside for squeezing over