asian noodle salad with edamame & sweet ginger dressing
Ditch the takeout and try this asian noodle salad! It's a healthier substitute for chow mein that's loaded with edamame and a spicy ginger dressing.
Servings 4 salads
Ingredients
sweet ginger soy dressing
- ¼ C sunflower oil
- 3 tablespoon unseasoned rice vinegar
- 3 tablespoon water
- 2 tablespoon sesame oil
- 2 tablespoon miso paste
- 1 tablespoon maple syrup (or agave nectar or brown rice syrup)
- 2 to 3 knobs of peeled ginger
asian noodle salad
- 1 C frozen shelled edamame
- ½ teaspoon sesame oil (for edamame)
- ½ lbs 225 g chow mein noodles or rice noodles
- 1 tablespoon vegetable oil (for noodles)
- 1 tablespoon + ½ teaspoon low-sodium soy sauce or tamari (for edamame & noodles)
- 10 C lacinato kale, finely chopped into ribbons/shreds
- 1 C shredded carrot
- 1 C shredded purple cabbage
- 1 red pepper, julienned
- 1 C bean sprouts
- ⅓ C finely chopped green onion
- ¼ C sesame seeds
Instructions
- To make the dressing, combine all the ingredients in a blender until very smooth. Refrigerate until ready to serve the salad. It will keep for 4 to 5 days in the fridge.
- Cook noodles in boiling water for 3 minutes, or as per cooking instructions. Drain and set aside.
- Cook edamame from frozen in a cast iron pan over medium-high heat in ½ teaspoon of sesame oil and ½ teaspoon of low-sodium soy sauce (or gluten-free tamari) for 4 to 5 minutes. They should appear toasted and browned, but still with some bright green color to them.
- Remove the edamame from the pan and keep it on medium heat. Add the cooked noodles and toss in the pan with 1 tablespoon of vegetable oil and 1 tablespoon of low-sodium soy sauce (or tamari), frying for 2 to 3 minutes. You might not need to add more oil depending on if there is some sesame oil residue still in the pan from cooking the edamame. Adding a little bit of oil to the cooked noodles immediately after draining from the water will prevent them from becoming sticky if you're storing leftovers for the week.
- Mix the finely chopped kale with shredded carrot, cabbage, green onion, and toss in 2 to 3 tablespoons of sweet ginger dressing. Only dress what you're immediately eating. You can store the mixed salad without dressing in the fridge for the week.
- Divide this mixture amongst your serving dishes. Top the greens with noodles, edamame, julienned red pepper, bean sprouts, and sesame seeds. Drizzle a little more dressing on top, if desired. Serve immediately.
Notes
I also like adding some roasted kabocha squash if I'm eating this for dinner. I usually slice the squash and coat the slices with a bit of sesame oil, sea salt, and ground pepper. Place them on on a baking sheet and bake in a pre-heated oven at 425°F for 15 to 20 minutes or until golden browned and softened.
