Edamame, Avocado & Noodle Salad with Ginger Soy Chilli Dressing
This dish is filled with an array of exciting flavours!
- Makes : 2-4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
2 punnets (120 g each) edamame beans
100 g egg noodles, cooked and left to cool
1 punnet baby bok choi, steamed and left to cool
1 avocado, sliced
1 punnet (125 g) baby rosa tomatoes, sliced
60 g crunchy mix sprouts
1 punnet (30 g) fresh coriander, leaves picked
2 tsp (10 ml) vegetable oil
1 clove garlic, crushed
1 dried red chilli
1 Tbsp (15 ml) grated fresh ginger
Few coriander stalks, chopped
2 Tbsp (30 ml) rice vinegar
2 Tbsp (30 ml) castor sugar
Soy sauce to taste
Lime juice to taste
Bring a pot of water to the boil and cook the edamame beans according to the packet instructions. Drain and leave to cool.
Heat the oil in a small saucepan and gently fry the garlic, chilli, ginger and coriander stalks for a few minutes.
Add the rice vinegar and sugar and stir until the sugar has dissolved. Remove from the heat and add the soy sauce and lime juice to taste.
Arrange all the salad ingredients on a large platter and pour the dressing over. Toss lightly.