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 this hearty asian noodle salad for an easy weeknight meal or prep it at the beginning of a busy week so you can make sure you've got a tasty lunch or dinner for a few days.
** 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 mapled syrup (or use 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 grams) chow mein noodles or rice noodles
1 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 very smooth. Refrigerate until ready to serve the salad. Keeps 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 soy sauce (or gluten-free tamari) for 4 to 5 minutes. They should appear toasted and browned but still with some bright green colour to them.
Remove the edamame from the pan and keep it on medium heat. Then add the cooked noodles and toss in the pan with 1 tablespoon of vegetable oil and 1 tablespoon of soy sauce (or gluten-free 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. But adding a little bit of oil to the cooked noodles immediately after draining from the water will help them not become 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.