This refreshing noodle salad recipe is just about the healthiest thing you can make with a packet of instant noodles.
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Serves
2
Instant Noodles
Cucumber
Frozen Shelled Edamame
Fresh Coriander
Fresh Mint
Roasted Unsalted Peanuts
Spring Onion
Vegan Kimchi
FOR THE PEANUT SAUCE:
Peanut Butter
Sesame Oil
Soy Sauce
Water
Lime
Gochujang
Agave
Fresh Ginger
Serves
2
Instant Noodles
Cucumber
Frozen Shelled Edamame
Fresh Coriander
Fresh Mint
Roasted Unsalted Peanuts
Spring Onion
Vegan Kimchi
FOR THE PEANUT SAUCE:
Peanut Butter
Sesame Oil
Soy Sauce
Water
Lime
Gochujang
Agave
Fresh Ginger
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Put the edamame in a heatproof bowl and cover with hot water to defrost. Meanwhile, cook the noodles following pack instructions. Rinse the cooked noodles under cold water and set aside.
Step 2.
For the sauce, peel and mince the ginger and transfer to a small bowl. Add the soy sauce, peanut butter, sesame oil, lime juice, agave, water and gochujang, then whisk to combine. Set aside.
Step 3.
Slice the cucumber in half lengthwise and scoop out the watery seeds with a spoon (you can drain the water out of this and drink it, if you like!). Slice the cucumber into 0.5cm diagonal slices and transfer to a large bowl.
Step 4.
Roughly chop the coriander leaves and finely chop the stems. Pick the mint leaves. Roughly chop the peanuts. Finely slice the spring onion.
Step 5.
Add all of the herbs to the cucumber bowl along with the edamame, spring onion, dressing and noodles. Toss well.
Step 6.
Finish with a drizzle of sesame oil and top with the peanuts and kimchi.
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