ASIAN NOODLE SALAD
This Asian Noodle Salad is the perfect fusion of texture and taste, which is light, colourful and full of zesty flavour. This salad features hearty soba noodles, crisp shredded carrot, red cabbage, and vibrant edamame. It is tossed in a savoury sesame ginger dressing and sprinkled with nutty sesame seeds. The spring onion adds a fresh bite, completing this refreshing and balanced meal. This Asian noodle salad is a delicious plant-based option for lunch or a vibrant side dish, which is perfect to prepare in advance for picnics, packed lunches or post-workout fuel.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Asian
PREPARATION/TECHNIQUES
Boil, Prepared in Advance
OCCASION/HOLIDAY
Spring, Summer, Picnic, Potluck, Graduation, Ramadan, New Year’s Day, Mother’s Day, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegan, Vegetarian, Low Fat, Low/ No Sugar, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Asian Noodle Salad:
- 2 tablespoons sesame ginger dressing
- ½ cup cooked soba noodles
- ¼ cup shredded carrot
- ¼ cup edamame beans
- 1 tablespoon spring onion, sliced
- ¼ cup shredded red cabbage
- 1 tablespoon sesame seeds
FULL NUTRITIONAL INFORMATION
- Calories: 290 kilocalories
- Protein: 12 grams
- Carbohydrates: 30 grams
- Sugars: 4 grams
- Fat: 14 grams
- Saturated Fat: 2 grams
- Fibre: 6 grams
- Sodium: 360 milligrams
PREPARATION
These steps are followed for the preparation of Asian Noodle Salad:
- Cook The Noodles: Prepare soba noodles according to package instructions. Drain and rinse under cold water to stop cooking and remove excess starch.
- Prepare The Vegetables: Shred the carrot and red cabbage, and slice the spring onion into thin rings. Set aside all vegetables for easy layering.
- Mix The Salad: In a large bowl, combine cooked soba noodles, shredded carrot, cabbage, edamame, and spring onion.
- Add The Dressing: Pour 2 tablespoons of sesame ginger dressing over the salad and toss gently to coat all ingredients evenly.
- Garnish And Serve: Sprinkle with sesame seeds and serve immediately or chill for a few hours to allow flavours to meld.
PREP TIME
10 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Asian Noodle Salad:
- Rinse Soba Noodles: Always rinse well after cooking to remove starch and prevent clumping.
- Use Pre-Shelled Edamame: Saves time and adds convenience. Use frozen and thawed or pre-cooked.
- Chop Vegetables Finely: Thinly shredding cabbage and carrot ensures a pleasant texture and easier mixing.
- Dress Just Before Serving: If preparing ahead, keep dressing separate until ready to eat to maintain freshness.
- Chill For Flavour: Refrigerating for 30 minutes before serving intensifies the sesame and ginger notes.
VARIATIONS
- Add Protein: Include grilled tofu, tempeh or shredded chicken for a more filling meal.
- Boost Crunch: Toss in chopped peanuts or cashews instead of sesame seeds.
- Switch The Noodles: Try rice noodles or whole wheat spaghetti if soba is unavailable.
- Make It Spicy: Add a dash of sriracha or a few slices of red chilli for heat.
- Enhance Colour: Add sliced bell peppers or sugar snap peas for extra vibrancy and sweetness.
PREPPING AND STORAGE
- Refrigeration: Store in a sealed mason jar or airtight container in the fridge for up to 2 days.
- Make-Ahead Convenience: Ideal for lunch preparation, to keep the dressing in a separate container and add it before eating.
- Freezing: Not suitable for freezing because the noodles and vegetables will lose texture.
- Layering Tip: For mason jars, layer soba noodles first, followed by edamame, cabbage, carrot and spring onion on top. Add sesame seeds and dressing when ready to serve.
- Storage Temperature: Keep chilled until ready to serve and consume within 48 hours for peak flavour and texture.