A Summer Salad with Edamame Bean & Rice Noodles

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Dairy Free. Gluten free. Healthy.

A source of Calcium, magnesium, potassium, iron and zinc.

Approximate values per portion (without chilli and lime prawns)- 380Kcal, fat 6.7g, carbs 62g, Protein 15g, Glycemic load 6.4 (Nutritics.com)

Ingredients for the salad

Egg or rice noodles, 1 nest per person, (check for gluten free if necessary)

Frozen Edamame Beans, 80g per person.

White onion, half finely chopped or sliced (this quantity is enough for 3 servings)

Carrot, 1 large, coarsely grated (this quantity is enough for 3 servings)

 

Ingredients for the dressing (serves 3).

Fresh ginger root, approximately 2cm3 , coarsely grated

Garlic clove, 1, crushed

Dark soy sauce, 1 tablespoon, (check for gluten free if necessary)

Sesame seed oil, 2 teaspoons

Honey, 1 teaspoon (optional)

Chinese 5 spice, 1 teaspoon

Japanese rice wine vinegar, 1 tablespoon

Garnish with: fresh leaf mint, coriander or basil, sweet chilli sauce… sunshine and a smile 🙂 

 

Method

  1. Cook the frozen edamame beans in a pan of boiling water according to the packet instructions. This usually takes 7 minutes. Drain the beans in a colander. Cool down the beans quickly by running water from the cold tap over them. Put to one side on the drainer to drain the excess water.
  2. Cook the noodles in a pan of boiling water for approximately 2-3 minutes and then refresh them with cold water (as you did with the edamame beans)
  3. Combine the dressing ingredients.
  4. Combine the cooked edamame, noodles, chopped onion, grated carrot and dressing in a large bowl. Transfer to the fridge until required.
  5. Serve with a sprinkle of your choice of fresh herb: chopped fresh mint/coriander/basil leaf and extra soy sauce/sesame oil/sweet chilli sauce.

Enjoy on its own as a light lunch or snack.

Delicious served with chilli and lime prawns.

Enjoy X

 

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