Asian Noodle Salad With Edamame & Sweet Ginger Dressing

Asian Noodle Salad With Edamame & Sweet Ginger Dressing Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 11 minutes


sweet ginger soy dressing

1/4 C sunflower oil

3 tbsp unseasoned rice vinegar

3 tbsp water

2 tbsp sesame oil

2 tbsp miso paste

1 tbsp maple syrup (or agave nectar or brown rice syrup)

2 to 3 knobs of peeled ginger

asian noodle salad

1 C frozen shelled edamame

1/2 tsp sesame oil (for edamame)

1/2 lbs 225 g chow mein noodles or rice noodles

1 tbsp vegetable oil (for noodles)

1 tbsp + 1/2 tsp 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

1/3 C finely chopped green onion

1/4 C sesame seeds


1To 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.

2Cook noodles in boiling water for 3 minutes, or as per cooking instructions. Drain and set aside.

3Cook edamame from frozen in a cast iron pan over medium-high heat in 1/2 teaspoon of sesame oil and 1/2 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.

4Remove 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.

5Mix 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.

6Divide 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.

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