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.
I slightly amended a recipe from Ottolenghi’s Plenty which was previously also shared on The Guardian.
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
- 3tbs sesame seeds
- 1/2 cup roasted peanuts
- Whisk together the dressing ingredients and set aside
- Cook the noodles according to package directions then drain and set aside
- Cut the asparagus into pieces, a few cm long
- 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
- Heat the oil in a pan, mince the garlic and cook until just golden then remove from the heat
- Add the noodles and dressing and toss to combine
- Slice the spring onions and toss through the noodles with the edamame and asparagus
- Roughly chop the herbs and chilli and add to the noodles
- Toast the sesame seeds and add with the roasted peanuts and toss to combine
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!
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!