A genuinely easy noodle salad that only leaves you with a few bowls to clean in the end. I hope you have a lot of peanut butter. Serves 6.
Ingredients:
Salad:
Around 200 grams of rice stick noodles
1 tablespoon of sesame oil
450 grams frozen edamame beans, shelled
¼ of a red cabbage, thinly sliced
1 carrot, thinly sliced/grated
4 spring onions, thinly sliced
A bunch of mint, roughly chopped
A bunch of coriander, roughly chopped
Dressing:
4 cloves of garlic, minced
1 thumb of ginger, grated
1 cup of peanut butter
2 tablespoons of sesame oil
2 tablespoons of Chinese Zhenjiang (“Black Vinegar”) or rice wine vinegar
1 tablespoon of sriracha
1 tablespoon of fish sauce
4 tablespoons lime juice or the juice of two limes
½ cup boiling water
Method:
Place a large pot of water on the stove on a high heat.
When boiling, add frozen edamame beans and rice noodles and cook according to packet instructions (probably around 3-5 minutes).
When cooked, drain noodles and edamame and rinse with cold water to stop them cooking with internal heat. Drain again, drizzle over the sesame oil and mix to prevent them from sticking together.
In a large bowl, add cooked noodles, edamame beans and other salad ingredients. Mix well to combine.
In another bowl, add dressing ingredients and mix well to combine.
Add dressing to salad gradually, mixing thoroughly until all ingredients are coated in the dressing. Serve or store in the fridge to have for lunches.