this vibrant and nutritious black rice noodle salad is a fusion of textures and flavors, combining the earthy richness of black rice noodles with the fresh crunch of edamame, red bell peppers, and baked tofu.
it’s tossed in a luscious peanut dressing with a hint of umami from furikake seasoning! this dish is a satisfying and wholesome meal that’s quick and easy to prepare.
black rice, often referred to as “forbidden rice,” has its roots in asian cultures, particularly in countries like China and Indonesia.
it was historically considered a delicacy and reserved for the nobility due to its striking color and rich flavor. in ancient china, it was even believed to have special health benefits and was referred to as “longevity rice” or “emperor’s rice.”
the deep, dark color of black rice is attributed to its high anthocyanin content, which also gives it its unique name.
today, black rice is celebrated not only for its cultural significance but also for its nutty taste, chewy texture, and numerous health benefits. it is a versatile ingredient used in various dishes, from savory meals to sweet desserts.
the black rice noodles not only offer a beautiful color but also a unique and delicious taste, setting the stage for a phenomenal meal.
edamame adds plant-based protein and a fresh, slightly sweet crunch, while the red bell peppers bring a burst of color and a refreshing quality.
baked tofu provides a hearty, savory component, and roasted cashews contribute a crunch and nutty richness.
cilantro brightens the dish with its fresh, herbaceous notes, enhancing the overall flavor profile.
the creamy peanut dressing is AMAZING. with its rich and umami-packed ingredients, it ties everything together, creating a blend of sweet, salty, and savory flavors that elevate the entire salad.
if you cannot get ahold of black rice noodles, here are some alternatives!
brown rice noodles: if you can’t find black rice noodles, brown rice noodles make an excellent alternative.
regular rice noodles: standard rice noodles, often used in dishes like pad thai, can also work in this recipe.
whole wheat noodles: whole wheat noodles provide a different texture and flavor but can be a nutritious alternative.
soba noodles: soba noodles, made from buckwheat, are another option with a distinct nutty flavor.
the dressing is a everything and the best blend of flavors. runny peanut butter provides a rich and creamy base, while soy sauce adds saltiness and depth.
furikake seasoning contributes a unique umami quality, and white wine vinegar offers a touch of acidity for balance.
toasted sesame oil infuses a nutty aroma, and garlic powder adds a hint of savory warmth.
finally, vegetable broth helps to create a silky, pourable consistency, binding these flavors together into a delectable and well-rounded dressing. it’s just absolutely delicious.
if you love my Vegan Black Rice Noodle Salad, then try these other recipes from my blog!
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Vegan Black Rice Noodle SaladCourse: 30 Minutes, Lunch u0026amp; Dinner, Main Dishes
4 servings depending on portion size
1 packet black rice noodles
1 cup edamame
2 red bell bell peppers
14 ounces baked tofu
1/2 cup chopped roasted cashews
1/2 cup chopped cilantro
1/3 cup runny peanut butter
1 tbsp soy sauce
1/2 tbsp furikake seasoning
1 tbsp white wine vinegar
2 tbsp toasted sesame oil
1 tsp garlic powder
1/2 cup vegetable broth (add more if too thick)
- cook the black rice noodles according to the package instructions, then drain and set aside.
in a large bowl, combine the cooked rice noodles, edamame, sliced red bell peppers, baked tofu (cut into bite-sized pieces), roasted cashews, and chopped cilantro.
- coat the tofu in avocado oil or EVOO and bake at 400 degrees for 25 minutes.
- in a separate bowl, whisk together the runny peanut butter, soy sauce, furikake seasoning, white wine vinegar, toasted sesame oil, garlic powder, and vegetable broth until well combined to create the dressing.
- pour the dressing over the noodle and vegetable mixture and toss everything together until it’s evenly coated.