Asian Noodle Salad with Sesame

Ingredients

• Noodles (e.g., wholewheat or rice) 300g
• Carrots 2 medium, julienned
• Cucumber 1/2, julienned
• Red pepper 1, deseeded and thinly sliced
• Spring onions 4, thinly sliced
• Edamame beans, shelled 150g, frozen, thawed
• Fresh coriander, chopped a small bunch
• For the dressing:
• Soy sauce (or tamari for gluten-free) 4 tbsp
• Rice vinegar 2 tbsp
• Toasted sesame oil 1 tbsp
• Fresh ginger, grated 1 tsp
• Garlic, minced 1 clove
• Maple syrup or agave nectar 1 tsp
• Chilli flakes (optional) 1/4 tsp
• Toasted sesame seeds, for garnish 1 tbsp

Method

1. Cook the noodles according to package instructions. Drain, rinse under cold water to stop cooking and prevent sticking, then drain thoroughly.
2. While the noodles cook, prepare the vegetables: julienne the carrots and cucumber, thinly slice the red pepper, and thinly slice the spring onions. Chop the fresh coriander.
3. In a small bowl or jar, whisk together all the dressing ingredients: soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic, maple syrup, and chilli flakes (if using).
4. In a large mixing bowl, combine the cooked and cooled noodles with the julienned carrots, cucumber, sliced red pepper, spring onions, and thawed edamame beans.
5. Pour the dressing over the noodle and vegetable mixture.
6. Add most of the chopped coriander and toss everything together gently until well combined and evenly coated with the dressing.
7. Serve the salad immediately, garnished with toasted sesame seeds and the remaining fresh coriander.