Recipe: Edamame Asparagus Noodles

I’m all about the fresh, light noodle dishes at the moment and these edamame asparagus noodles are a prime example. Zesty, delicious and super simple to whip up! They are perfect for lunch or even a light dinner. So good.

Edamame Asparagus Noodles | I Spy Plum Pie

I slightly amended a recipe from Ottolenghi’s Plenty which was previously also shared on The Guardian.

Ingredients List

For the Dressing

  • 2tbs fresh ginger
  • Juice of 4 limes
  • 3tbs oil
  • 2tbs brown sugar
  • 2tsp tamarind paste
  • 1tsp soy sauce
  • Pinch salt

For the Noodles

  • 200g vermicelli noodles
  • 2 bunches of asparagus
  • 300g edamame beans
  • 2tbs oil
  • 3 cloves garlic
  • 3 spring onions
  • 1/4 cup fresh coriander
  • 1/4 cup fresh mint
  • Chilli
  • 3tbs sesame seeds
  • 1/2 cup roasted peanuts


  1. Whisk together the dressing ingredients and set aside
  2. Cook the noodles according to package directions then drain and set aside
  3. Cut the asparagus into pieces, a few cm long
  4. Cook the edamame and asparagus in boiling water for a couple of minutes, until just cooked, then drain and run under cold water to cool down immediately
  5. Heat the oil in a pan, mince the garlic and cook until just golden then remove from the heat
  6. Add the noodles and dressing and toss to combine
  7. Slice the spring onions and toss through the noodles with the edamame and asparagus
  8. Roughly chop the herbs and chilli and add to the noodles
  9. Toast the sesame seeds and add with the roasted peanuts and toss to combine

Edamame Asparagus Noodles | I Spy Plum Pie

I particularly love the dressing on these edamame asparagus noodles. It’s light, zesty and full of flavour. Definitely one I will be keeping up my sleeve for more salads this summer! The addition of all the fresh herbs is also key to the success of this dish – they’re even better picked straight from my balcony!

Edamame Asparagus Noodles | I Spy Plum Pie

The roasted peanuts are an excellent addition too. Not only do they add crunch, but bulk the salad out a bit as well. If you want to roast your own peanuts then just pop them in a 180C oven for 20 or so minutes until just cooked, stirring occasionally. Super simple!

I loved the edamame asparagus noodles on their own for lunch but also served with some marinated baked tofu for dinner. Healthy, tasty and simple – what more could you want!

Edamame Asparagus Noodles | I Spy Plum Pie

Who is keen for these edamame asparagus noodles?

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