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.
Satay Noodle Salad with Mango, Edamame & Roasted Peanuts
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!
Ready in 20
1/3 daily fibre
8 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 520
Protein: 17g
Carbs: 62g
Fat: 23g
Satay Noodle Salad with Mango, Edamame & Roasted Peanuts
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!
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Cooking Instructions
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
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