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    Home » Recipes » Salad

    Asian Pasta Salad

    Published: Jun 16, 2018 by Jess & Dan · Modified: Jun 16, 2021 · This post may contain affiliate links

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    We love Asian food, especially Thai food, so we've applied classic flavours from the far East to create a special Asian Pasta Salad. We make this one in bulk and take it to work for a quick weekday lunches.

    Asian pasta salad

    This salad is delicious – hot or cold – only takes around 15-20 minutes to put together, and even though it's basically just carbs is still feels kinda healthy.

    Remember, as with a lot of our dishes, you can add more or less chilli to make sure the end result is suited to your taste buds. We're chilli heads, but not everyone is!

    Asian pasta salad

    📖 Recipe

    Asian pasta salad on a pink plate

    Asian Pasta Salad

    This Asian Pasta Salad makes a lovely light lunch that features a decent helping of protein and a bit of a chilli kick too!
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    Course: Lunch
    Cuisine: Asian, Fusion
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 412kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 200 g wholewheat pasta
    • 2 carrots – peeled and grated
    • 100 g edamame beans
    • 100 g green beans – fresh or frozen works
    • 80 ml rapeseed oil
    • 2 tablespoon soy sauce
    • 1 red chilli - deseeded so it's not too spicy, leave them in if you're feeling wild
    • 1 inch piece of ginger - peeled and grated
    • 1 clove garlic
    • Fresh coriander – for serving, optional

    Instructions

    • Put the pasta on to cook for ten minutes
      200 g wholewheat pasta
    • While the pasta cooks, make the dressing. Mix the soy sauce, oil, chilli, ginger and garlic in a bowl
      80 ml rapeseed oil, 2 tablespoon soy sauce, 1 red chilli, 1 inch piece of ginger, 1 clove garlic
    • About 3 minutes before the pasta is ready, add the edamame and green beans to the pan
      100 g edamame beans, 100 g green beans
    • Once the pasta is ready, drain and put in a big salad bowl
    • Mix in the carrot and pour over the dressing
      2 carrots
    • Combine really well
    • Optionally serve with fresh coriander
      Fresh coriander

    Nutrition

    Calories: 412kcal | Carbohydrates: 46g | Protein: 12g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 532mg | Potassium: 414mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5321IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 3mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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