Cold Edamame Noodle Salad
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This Cold Edamame Noodle Salad is the perfect dinner when you want something fresh & comforting. Topped with chili crisp for a little heat & packed with plant protein!
This Cold Edamame Noodle Salad is the perfect hot weather lunch or dinner! It comes together in just 20 minutes, it has a simple (and delicious) sauce and each serving packs in 15 grams of plant protein. The best part is you can add extra veggies that you are trying to use up in the fridge!
here’s what you need
ingredients
- noodles
- low sodium soy sauce
- agave
- sesame oil
- garlic
- fresh ginger
- lime juice
- edamame
- spinach
- green onions
- chili crisp
equipment
You’ll need a pot to cook your noodles and bowl to mix up the salad!
steps
step 1: prep the noodles & sauce
The great thing about this recipe is that you can really use any long noodle – spaghetti, linguine, rice noodles, udon. Whatever you have on hand will work.
Cook the noodles according to the instructions and then rinse them under cold water.
While the noodles are cooking, make the sauce. Just add the ingredients to a bowl and mix to combine. Easy peasy.
step 2: assemble & serve
Now, we can bring the salad together. Add the noodles, edamame, spinach, green onions and sauce to a large bowl. Toss until combined.
You can serve this as is, but I personally love to add a drizzle of chili crisp to mine. It adds the perfect amount of spice.
This salad is great for meal prep – prep it ahead of time and keep the sauce on the side until ready to serve!
tips & tricks
I used spaghetti, but you could use any long noodle – linguine, rice noodles, udon, etc.Â
Have extra veggies in the fridge that need to be used up? Add them to the salad!
need more recipe inspo? check these out:
Cold Edamame Noodle Salad
Ingredients
- 8 ounces noodles see notes
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons agave to taste
- 2 tablespoons sesame oil
- 2 cloves garlic grated
- 1 teaspoon fresh ginger grated
- 1 lime juiced
- 9 ounces edamame shelled and cooked
- 2 cups spinach
- 2 green onions chopped
- chili crisp optional, for serving
Equipment
- pot
Instructions
- Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse with cold water.
- While the noodles are cooking, add the soy sauce, agave, sesame oil, garlic, ginger & lime juice to a bowl. Mix to combine. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add the noodles, edamame, spinach, green onions and sauce to a large bowl. Toss until combined.
- Cover and chill or serve right away with chili crisp on top.
Video
Notes
- I used spaghetti, but you could use any long noodle – linguine, rice noodles, udon, etc.Â
- Have extra veggies in the fridge that need to be used up? Add them to the salad!
