I really like cold noodle salads, you can make them really fresh with a mix of raw and steamed vegetables and a zingy dressing. I used a mix of typical stirfry ingredients like julienned carrot, courgette and edamame beans but I mixed in some of my other salad faves like lettuce!
I am just getting used to making interesting salad dressings. My ‘go to’ dressing is olive oil, vinegar, lemon and sometimes wholegrain mustard, smooth and glossy but also acidic enough to cut through other flavours.
The thing I like about Asian dressings is that you can include all of those amazing fragrances like ginger, garlic and red chilli. Leave them to marinade in the soya sauce for a while to soften the sharpness.
Edamame and rice noodle salad
For the dressing:
1 Lime (Juice)
Few drops of Toasted Sesame Oil
1 tblspn Gluten Free Soya Sauce or Tamari Sauce
1 Red Chilli
1 Inch. Ginger
1 Garlic Cove
1 Cup Edamame beans,
1 large Carrot
2 heads Gem Lettuce
2 portions of thin Rice Noodles
To make the dressing squeeze the lime juice into a bowl and add the sesame oil and soya sauce. Finally chop the red chilli (deseed if you want it less spicy), garlic and ginger and add to the sauce in the bowl. Put to one side.
Steam or boil the edamame beans for 3-4 minutes. Cook the noodles according to the packet instructions then run under cold water and allow to cool down with the beans.
Slice the lettuce and finely julienne the carrot and courgette. Mix everything together, serve onto a big plate or a salad bowl and pour over the dressing. Serve at room temperature.
I had this for lunch over three days and it kept well in the fridge, just cover the bowl with cling film and keep cold.
You could add any of your favourite salad items such as cucumber, peppers, onions, book choi, celery or mushrooms.