Gentle
Cold Ginger Noodle Salad
Fresh, light and built for leftovers. The dressing goes on while the noodles are warm so they drink it in. Made to use up half a bunch of mint and a bag of frozen edamame.
Active 25 min
Waiting 15 min
4
Ingredients
340 glong noodles (soba or whole grain)
1 cupfrozen edamame, shelled
50 gred cabbage
1orange
1 bunchspring onions
1 cupmint
0.25 cupsoy sauce
0.25 cuprice vinegar
0.25 cupneutral oil
1 tbspfresh ginger
1 tbspmaple syrup
1 tbspsesame seeds
Personal Notes
The dressing is equal parts soy, vinegar, and oil, so it is easy to remember and easy to scale. Dress the noodles warm, then let everything come down to room temperature before adding the fresh bits. Holds up beautifully for packed lunches all week.
Cook this too
Shares ingredients with this recipe — plan two meals from one shop.
Storing leftovers
Keeps in a sealed container in the fridge for up to 3 days. Travels well for packed lunches. The mint dulls over time, so add a few fresh torn leaves when you serve it again if you can.