Think of this asian noodle salad 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 this hearty asian noodle salad for an easy weeknight meal. You’ll save your hard-earned bucks, and have the satisfaction of knowing you cooked a delicious meal from scratch. What a good feeling!
If you’re a fan of having vegan meals on hand, this recipe is a great pick! You could easily prep the ingredients at the beginning of a busy week. Just ensure you add the dressing right before eating so the portions don’t get soggy! It makes an ideal lunch or dinner that’ll have you feeling satisfied but not icky and overfull.
This asian noodle salad has it all: a fresh salad base, perfectly cooked noodles, bright edamame, and fresh bean sprouts. Combine ’em all and you’ve got an amazing combo of textures and flavors! And that sweet ginger soy dressing tastes 10x better than anything you’ll find in a bottle at the supermarket. You’ll officially be calling yourself a #hotforfoodie after you dig into this bowl!
asian noodle salad with edamame & sweet ginger dressing
Ditch the takeout and try this asian noodle salad! It’s a healthier substitute for chow mein that’s loaded with edamame and a spicy ginger dressing.
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 maple syrup (or agave nectar or brown rice syrup)
- 2 to 3 knobs of peeled ginger
asian noodle salad
- 1 C frozen shelled edamame
- 1/2 tsp sesame oil (for edamame)
- 1/2 lbs 225 g chow mein noodles or rice noodles
- 1 tbsp vegetable oil (for noodles)
- 1 tbsp + 1/2 tsp low-sodium soy sauce or tamari (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 very smooth. Refrigerate until ready to serve the salad. It will keep for 4 to 5 days in the fridge.
Cook noodles in boiling water for 3 minutes, or as per cooking instructions. Drain and set aside.
Cook edamame from frozen in a cast iron pan over medium-high heat in 1/2 teaspoon of sesame oil and 1/2 teaspoon of low-sodium soy sauce (or gluten-free tamari) for 4 to 5 minutes. They should appear toasted and browned, but still with some bright green color to them.
Remove the edamame from the pan and keep it on medium heat. Add the cooked noodles and toss in the pan with 1 tablespoon of vegetable oil and 1 tablespoon of low-sodium soy sauce (or tamari), frying for 2 to 3 minutes. You might not need to add more oil depending on if there is some sesame oil residue still in the pan from cooking the edamame. Adding a little bit of oil to the cooked noodles immediately after draining from the water will prevent them from becoming sticky if you’re storing leftovers for the week.
- Mix the finely chopped kale with shredded carrot, cabbage, green onion, and toss in 2 to 3 tablespoons of sweet ginger dressing. Only dress what you’re immediately eating. You can store the mixed salad without dressing in the fridge for the week.
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.
I also like adding some roasted kabocha squash if I’m eating this for dinner. I usually slice the squash and coat the slices with a bit of sesame oil, sea salt, and ground pepper. Place them on on a baking sheet and bake in a pre-heated oven at 425°F for 15 to 20 minutes or until golden browned and softened.