Vibrant Edamame Rice Noodle Salad
Cool, crisp, and deeply savory, this plant-based protein bowl features silky noodles, smoky blistered edamame, and a sweet ginger miso dressing that brings every bite to life.
Equipment
- Blender
- Cast Iron Skillet
- Large Mixing Bowl
Ingredients
sweet ginger soy dressing:
- 1/4 C sunflower oil
- 3 tablespoon unseasoned rice vinegar
- 3 tablespoon water
- 2 tablespoon sesame oil
- 2 tablespoon miso paste
- 1 tablespoon maple syrup (or agave nectar or brown rice syrup)
- 2 to 3 knobs peeled ginger
asian noodle salad:
- 1 C frozen shelled edamame
- 1/2 teaspoon sesame oil
- 1/2 lbs 225 g chow mein noodles or rice noodles
- 1 tablespoon vegetable oil
- 1 tablespoon + 1/2 teaspoon low-sodium soy sauce or tamari
- 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
Instructions
Blend the dressing and cook the noodles
- Combine the sunflower oil, rice vinegar, water, sesame oil, miso paste, maple syrup, and peeled ginger in a blender. Process until the dressing is completely smooth and creamy, then refrigerate until ready to use.
- Bring a large pot of water to a boil. Cook the rice noodles for 3 minutes, then drain immediately and rinse under cold running water to remove excess starch and stop the cooking process.
Blister the edamame and fry the noodles
- Heat a cast-iron skillet over medium-high heat with 1/2 teaspoon sesame oil and 1/2 teaspoon soy sauce. Add the frozen edamame and cook for 4 to 5 minutes, stirring occasionally, until the beans are nutty and blistered with dark brown spots.
- Remove the edamame from the pan. In the same skillet over medium heat, add the cooked noodles with 1 tablespoon vegetable oil and 1 tablespoon soy sauce. Toss for 2 to 3 minutes until the noodles are glossy and lightly fried.
Prep the vegetables
- Smack a cucumber with the flat side of a knife until it cracks, then chop it into jagged pieces. These rough edges will help the dressing cling to the cucumber better.
- In a large mixing bowl, combine the kale ribbons, shredded carrots, purple cabbage, green onions, and the smacked cucumber. Toss with 2 to 3 tablespoons of the prepared ginger miso dressing.
Assemble and serve
- Distribute the dressed greens among serving bowls. Top each bowl with a portion of the fried noodles, blistered edamame, julienned red pepper, bean sprouts, and sesame seeds. Drizzle with more dressing if desired and serve immediately.
Notes
Preparation Tip: Always rinse rice noodles under cool water immediately after draining. This prevents them from clumping together and ensures they stay springy for the salad.
Miso Selection: Use white or mellow miso for a balanced dressing. For a gluten-free dish, verify your miso paste does not contain barley.
Texture Secret: Blistering the edamame in a hot skillet creates a charred, savory depth that adds much more character than steaming alone.
Meal Prep Advice: Store the noodles, vegetables, and dressing in separate airtight containers for 3 to 4 days. Assemble just before eating to maintain the crunch of the vegetables.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.