There’s nothing I’d rather eat on a hot day than a chilled noodle salad. This one is a no-cook (ish) dream of a recipe – you just need to bring a kettle full of water to the boil. Packed with fresh, crunchy veggies and a silky sesame dressing. This cold noodle and edamame salad is a heatwave hero in my household.

Ingredient notes

• This recipe calls for instant rice noodles. Cover these in boiling water to cook, then rinse in cold water. Check the cooking instructions of the brand you’re using.
• This recipe uses cooked edamame – if you have raw edamame it will need to be steamed or boiled before using

cold noodle and edamame salad

A chilled rice noodle salad full of crunchy veggies with a creamy sesame dressing

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Salad

Servings 2

Ingredients

  

• 180 g instant rice noodles
• 160 g cooked edamame beans
• 1 carrot finely shredded or julienned
• 1 handful coriander leaves washed
• 1 red pepper washed and finely sliced
• ¼ cucumber finely shredded or julienned
• 1 lime juiced
• ½ clove garlic
• ¼ tsp ginger minced / finely grated
• 1 tbsp light soy sauce
• 2 spring onion washed and finely sliced
• 2 tbsp kimchi
• 1 tsp black sesame seeds toasted

Instructions

 

• Bring a kettle full of water to the boil. Place the noodles in a heat proof container and cover with the boiling water to the time on packet instructions. Rinsed in cold water and drain.
• In a large bowl stir together the tahini, soy sauce lime juice garlic and ginger.
• Stir all other ingredients into the dressing and transfer to serving bowls.

Keyword edamame, noodles, peppers, sesame

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