Think of this as a superfood version of traditional chow mein! It's got fresh, healthy ingredients, but the noodles add that comfort food vibe we all crave. Ditch the takeout and make our hearty asian noodle salad for an easy weeknight meal.
** makes 4 salads
sweet ginger soy dressing:
1/4 C sunflower oil
3 tbsp unseasoned rice vinegar
3 tbsp water
2 tbsp sesame oil
2 tbsp miso paste
1 tbsp agave nectar
1 1/2 tsp grated ginger
asian noodle salad:
1 C frozen shelled edamame
1/2 tsp sesame oil (for edamame)
1/2 lbs (225 grams) chow mein noodles or rice noodles
2 tbsp vegetable oil (for noodles)
1 tbsp + 1/2 tsp gluten-free tamari or soy sauce (for edamame & noodles)
10 C lacinato kale, finely chopped into ribbons/shreds
1 C shredded carrot
1 C shredded purple cabbage
1 red pepper, julienned
1 C bean sprouts
1/3 C finely chopped green onion
1/4 C sesame seeds
To make the dressing combine all the ingredients in a blender until smooth. Refrigerate until ready to serve the salad.
Cook noodles in boiling water for 3 minutes or as per cooking instructions. Drain and set aside.
Cook edamame from frozen in a pan over medium-high heat in 1/2 teaspoon of sesame oil and 1/2 teaspoon of soy sauce (or gluten-free tamari) for 4-5 minutes. They should appear toasted but still with some bright green colour to them.
Remove the edamame from the pan and keep it on medium-high heat. Then add the cooked noodles and toss in the pan with 2 tablespoons of vegetable oil and 1 tablespoon of soy sauce (or gluten-free tamari), frying for 2-3 minutes.
Mix the finely chopped kale with shredded carrot, cabbage, green onion, and toss in 2-3 tablespoons of sweet ginger dressing.
Divide this mixture amongst your serving dishes. Top the greens with noodles, edamame, julienned red pepper, bean sprouts, and sesame seeds. Drizzle a little more dressing on top, if desired. Serve immediately!
NOTE: the dressed kale mixture can keep for a day in the fridge without becoming soggy.