This Edamame Noodle Bowl with Peanut Sauce is sure to be your new favourite vegetarian weeknight meal. Flavourful, filling and plant-based! What more could you ask for?

This recipe has been adapted from a recipe shared on Instagram by the wonderful, plant-based food blogger, Deliciously Ella. I came across this recipe as I was planning my upcoming meals for the week and I couldn’t wait to try it. Although we try to include at least one vegetarian or vegan dinner each week, my boyfriend, Matt, isn’t always convinced by them. This recipe was different. As soon as he said this is one of his top 5 favourite recipes we make, I knew it had to be on the blog.

Plant-based meals
Including vegetarian or vegan meals into your routine has so many benefits for your health and the health of the planet. That being said, I do notice that quite a few plant-based recipes can be low in protein, unless you want to eat large portions of one particular bean. For this reason, I try to add extra protein through additional pulses, in the dressing or in toppings, like nuts or seeds, for example.
In this recipe, not only is there protein from edamame beans, but also in the added chickpeas or lentils. Bonus: these ingredients also provide an excellent source of fibre!

We can’t forget about flavour! Here is what you need for the peanut sauce:
- Peanut butter
- You can use the traditional Kraft peanut butter or your favourite “natural” product. Alternatively, almond butter could work here too!
- Plant-based milk
- Whatever milk you have on hand will work, and if you prefer to use water instead, no problem! It just won’t be as creamy.
- Soy sauce
- Rice vinegar
- Maple syrup
- For that extra bit of sweetness. I have cut this amount back from the original recipe as I don’t like my dinners to be super sweet or maple-y. But if you do, feel free to add in an extra 1/2-1 tbsp to the sauce.
- Sriracha
- This is another ingredient that I reduced in portion from Deliciously Ella’s version. I like a little bit of spice but Matt cannot relate. Feel free to adjust the taste and spice levels according to your preference.
- Fresh garlic
- Lime juice
- Lime is preferred but if this isn’t available to you, lemon would work here too.

Tips & Substitutions
The other wonderful this about this recipe is how versatile it is. Here are some tips and substitutions you could make if so inclined:
- Instead of rice noodles, opt for rice, quinoa, couscous or orzo.
- Choose your preferred type of beans or legumes other than chickpeas for the extra protein and fibre.
- Switch up the veggies and instead use broccoli, zucchini, mushrooms or other types of bell peppers.
- In the peanut sauce, choose almond or cashew butter instead of peanut butter.
- Double the peanut sauce and save it for leftovers or use as a dressing on a salad later in the week.
There are so many ways you can make this recipe your own. Depending on your preferences, you may end up creating your own variation like I have here. However you mix it, I hope it leaves you satisfied and happy!

Don’t forget to check out some of these other plant-based meals:
If you make this Edamame Noodle Bowl with Peanut Sauce I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!
Edamame Noodle Bowl with Peanut Sauce
Course: Main Course
Keyword: dinner, edamame, noodle bowl, peanut sauce, rice noodles, vegetarian
Servings: 4
Author: Ashlen Leonard
Peanut Sauce
- 1/4 cup peanut butter
- 1/4 cup almond or soy milk
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2 tbsp maple syrup
- 1/2 tbsp sriracha or your choice of hot sauce
- 3-4 cloves garlic crushed
- 1 lime juiced
For the noodle bowl
- 100 grams uncooked rice noodles (typically half of a package)
- 1 red bell pepper thinly sliced
- 2 large carrots peeled and thinly sliced
- 1 1/2 cups edamame beans cooked
- 1 540ml can chickpeas or lentils drained and rinsed
- 2 cups fresh spinach
- 1 tbsp olive oil
- 1 tbsp sesame oil
- Lime juice, fresh cilantro and peanuts or cashews for serving
In a small bowl or glass measuring cup, combine the ingredients for the peanut sauce. Stir until it is smooth and then set aside.
Cook the noodles according to the package instructions. Once they are cooked to your liking, drain, rinse with cold water or drizzle a bit of sesame oil over them (to prevent them sticking to each other) and them set to the side.
While the noodles are cooking, bring a deep-set pan or wok to medium heat and add the olive oil and sesame oil. To this, add the carrots and red peppers. Cook for 5-7 minutes or until they soften.
Add the edamame, chickpeas/lentils and spinach and cook for another 3-5 minutes or until the spinach is wilted.
Time to plate. Layer the edamame mixture on top of the rice noodles and pour the peanut sauce on top. Serve with a squeeze of lime juice, cilantro and even some crushed peanuts or cashews. Season with salt and pepper and enjoy!
Here are some tips and substitutions you could make if so inclined:
- Instead of rice noodles, opt for rice, quinoa, couscous or orzo.
- Choose your preferred type of beans or legumes other than chickpeas for the extra protein and fibre.
- Switch up the veggies and instead use broccoli, zucchini, mushrooms or other types of bell peppers.
- In the peanut sauce, choose almond or cashew butter instead of peanut butter.
- Double the peanut sauce and save it for leftovers or use as a dressing on a salad later in the week.
Recipe adapted from Deliciously Ella
[…] Edamame Noodle Bowl with Peanut Sauce […]
The peanut sauce would make almost anything taste great. I took your advice and changed up some ingredients and when all was said and done it was delicious and filling.
Thanks so much for the feedback Judy! I’m so glad you liked it and felt like it filled you up!