Sesame Noodle Salad with Cucumber and Edamame
Cold noodle salad of cooked egg noodles, edamame, cucumber, and spring onions dressed with sesame paste, soy sauce, vinegar, and chilli oil.
- 180 g medium egg noodles
- 150 g frozen edamame
- 1 whole cucumber
- 3 tbsp sesame paste (tahini)
- 2 tbsp soy sauce
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 2 whole garlic cloves
- ½ tsp chilli oil
- 3 tbsp water
- 50 g roasted peanuts
- 2 whole spring onions
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
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 to cool completely.
- Step 2
Cook frozen edamame in boiling salted water for 4-5 minutes; drain and cool.
- Step 3
Peel cucumber lengthways to create striped effect, then halve lengthways and slice into half-moons.
- Step 4
Mince garlic and whisk together with sesame paste, soy sauce, rice vinegar, sesame oil, chilli oil, and 3 tbsp water until smooth and pourable (add more water if too thick).
- Step 5
Place cooled noodles in a large bowl; add edamame and cucumber slices.
- Step 6
Pour sesame dressing over noodles and vegetables; toss gently to coat evenly.
- Step 7
Divide between serving bowls; top with crushed roasted peanuts and sliced spring onions.
- Step 8
Serve chilled or at room temperature.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →