Serves 4-6 | Prep time: 15 mins | Cooking time: 10 mins

INGREDIENTS

Sesame Miso Dressing

• 1 Tbsp Fresh Ginger
• 1-2 Cloves of Garlic
• 1/3 cup Tahini
• 1/4 cup Water
• 3 Tbsp Miso Paste
• 3 Tbsp Soy Sauce
• 2 Tbsp Agave or Maple Syrup
• 1 Tbsp Apple Cider Vinegar, or sub white vinegar
• Juice of 1 Lime
• 3 tsp Chili Garlic Sauce
• 1/2 tsp Sesame Oil, optional
• Black Pepper, to taste

Noodle Salad

• 125g/8oz pack of Noodles, I used Udon but feel free to use soba, rice, etc
• 1 cup of Shelled Frozen Edamame, plus 1/2 tsp Oil for cooking
• Half a Red Bell Pepper, thinly sliced
• Half of a Cucumber, thinly sliced
• 1 1/2 cups of Green Cabbage, thinly sliced
• 1 1/2 cups of Red Cabbage, thinly sliced
• 1/2 cup Cilantro, + more for garnish
• 1 cup Carrots, shredded
• 2-3 Tbsp Sesame Seeds, + more for garnish
• Lime Wedges, for serving

METHOD

Step 1

1. Prepare the dressing by mincing the garlic and ginger.
2. Add the ginger and garlic to a medium-sized bowl along with the remaining dressing ingredients.
3. Next, whisk until smooth and set aside.

Step 2

1. Bring a pot of water to a boil and cook your noodles according to the package. Drain and rinse with cold water. Set aside.
2. Add 1/2 tsp of oil to a pan on medium-high heat and add frozen edamame. Cook for a few minutes until no longer frozen and the outside is just slightly starting to brown. Remove from pan and place in a large bowl.
3. Thinly slice the red pepper, green cabbage, red cabbage, and cucumber and throw them in the bowl with the edamame.
4. Next, chop the cilantro and shred the carrot. Add to the large bowl along with the sesame seeds.
5. Toss together the veggies and cooked noodles.
6. Pour in the sesame miso dressing.
7. Finally, stir the salad until everything is evenly coated in the dressing.
8. Divide noodle salad in to serving bowls or Tupperware. Top with sesame seeds, more cilantro, and a lime wedge. Enjoy!