Sesame-ginger edamame rice-noodle salad
15 min · 20 g protein · 411 cals / serving
A cold, crunchy noodle salad that packs for lunch: rice vermicelli and a whole bag of edamame tossed with red cabbage, snap peas, carrot, red pepper, green onions and cilantro in a zingy dressing of fresh ginger, toasted sesame oil, lime, rice vinegar and tamari, finished with sesame seeds. No stove needed, only a kettle.
Ingredients
Salad
- 1 (16 oz) bag edamame, frozen, shelled
- 4 1/2 oz dried rice vermicelli rice noodles, thin
Sesame-ginger dressing
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 1 tbsp plus 1 tsp sesame oil, toasted
- 1 tbsp maple syrup
- 1 1/2 tbsp ginger, finely grated
- 2 cloves garlic, finely grated
- 1/4 tsp red pepper flakes, optional
Salad
- 1 bag (10 oz) red cabbage, shredded red cabbage, or 4 cups thinly sliced
- 1 1/2 cups sugar snap peas, halved
- 1 1/2 cups carrot, matchstick carrots from a bag, or 2 carrots, grated
- 1 large red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1 cup fresh cilantro, chopped
- 1 tbsp toasted sesame seeds
Steps
- Boil a full kettle. Tip the frozen edamame into a colander in the sink. Put the noodles in a large heatproof bowl, pour over boiling water to cover and soak for the time on the pack, usually 3–5 minutes, then drain them into the colander over the edamame, which thaws them. Rinse everything under cold water until cool and drain very well.
- While the noodles soak, whisk the tamari, rice vinegar, lime juice, sesame oil, maple syrup, ginger, garlic and pepper flakes in a jar or bowl.
- Halve the snap peas and slice the pepper and green onions.
- Toss the noodles, edamame, cabbage, snap peas, carrots, pepper and green onions with all but 2 tablespoons of the dressing, using tongs or your hands so the noodles don't clump. Scatter with cilantro and sesame seeds.
- It keeps 3 days in the fridge. Keep the last 2 tablespoons of dressing in a jar and toss them in before eating, because cold rice noodles firm up and drink the dressing. Eat it cold or at room temperature.
Good to know
Can I add more protein?
A block of extra-firm or smoked tofu, cubed, or a handful of roasted peanuts both go well.
My noodles are stuck together the next day.
Pour a tablespoon or two of warm water over them, wait a minute and toss: they loosen right away, and the saved dressing brings the flavour back.
Per
- Calories
- 90
- Protein
- (20%)
- 4 g
- Fat
- (29%)
- 3 g
- Carbohydrates
- (52%)
- 13 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 208 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1643 kcal goes into the pot and 1832 g of ingredients comes out as about 1832 g of food: 90 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.