Cold Edamame Noodle Salad
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!
Equipment
- pot
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
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.
- Have extra veggies in the fridge that need to be used up? Add them to the salad!
Nutrition
Calories: 384kcal | Carbohydrates: 59g | Protein: 15g | Fat: 10g