Photo by Lindsay Moe on Unsplash
Cold Sesame Noodle Bowl with Charred Broccoli & Edamame
Cold sesame noodle bowl with egg noodles tossed in sesame oil, rice vinegar, soy, garlic, ginger, and lime.
- 150 g egg noodles
- 200 g broccoli florets
- 120 g edamame beans (frozen)
- 25 ml sesame oil
- 20 ml rice vinegar
- 1 tbsp soy sauce
- 2 whole garlic clove
- 10 g fresh ginger
- 15 g sesame seeds
- 40 g spring onion
- 1 tbsp lime juice
- 20 ml vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook egg noodles according to packet instructions, drain, rinse under cold water, and set aside.
- Step 2
Heat vegetable oil in a large frying pan or wok over high heat until smoking. Add broccoli florets and cook without stirring for 3-4 minutes until deeply charred on one side.
- Step 3
Stir broccoli and cook for another 2-3 minutes until tender-crisp. Transfer to a plate.
- Step 4
Cook frozen edamame according to packet instructions (usually 3-4 minutes boiling or steaming), drain and set aside.
- Step 5
Make dressing: whisk together sesame oil, rice vinegar, soy sauce, minced garlic, grated ginger, and lime juice in a bowl.
- Step 6
In a large bowl, toss cooked noodles with the sesame dressing until evenly coated.
- Step 7
Divide noodles between two bowls, top with charred broccoli and edamame beans.
- Step 8
Garnish with toasted sesame seeds and sliced spring onion. Serve cold or at room temperature.
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