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Edamame, Avocado & Noodle Salad with Ginger Soy Chilli Dressing


This dish is filled with an array of exciting flavours!

  • Makes : 2-4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 10 mins
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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.