More carb-y goodness this week! Guess I’m just on a real noodle kinda movement right now. We’re enjoying some slightly warmer days over here in Ontario and all of the snow has finally melted. Any seasonal produce is still so far away, but I was craving something light and fresh with stuff that’s available in good supply right now. Carrots, orange, lots of herbs, frozen edamame, and pantry staples come together super quick in this satisfying cold ginger noodle salad.
The dressing is really easy to make and rather conveniently, super simple to memorize in the ingredients department. Equal parts tamari, rice vinegar, and oil, plus minced ginger and a bit of maple syrup. So easy. You just shake it up in a jam jar and pour it over the still-warm noodles so that they can absorb the flavour. While the noodles are cooking, you slice and chop all of your add-ins. Toss toss toss and voila! This cold ginger noodle salad holds over really well for packed lunches. My partner is toting the noodles all week (with extra jalapeño) :)
I am SO looking forward to spring. Last weekend was packed with sunshine and it was honestly borderline intoxicating for me. Winters are long and sometimes seemingly never ending where we live. The hints of warmth, flowers, and green grass inspire gratitude and a refreshed energy in my life. These moments of deep inspiration inspire me to take better care of our earth and to share that energy with others. I am such a believer in the power of what I call “nature medicine.” A walk in the sunshine, a hike in the woods, or a stroll along the shore gives me such peace. It renews my creative energy, helps me sleep better, and honestly makes me a nicer person. Our time here is so precious, and the need to protect and nurture this planet feels so incredibly critical lately.
While we wait for spring to properly arrive, I’m holding all of you, the food that nourishes us, and our beautiful earth in deep gratitude. Hope you’re having a good week :)
COLD GINGER NOODLE SALAD WITH MINT, EDAMAME & ORANGE
Print the recipe here!
NOTES: Other vegetable additions that would be great here: shredded cabbage, a thinly shaved fennel bulb, chopped cilantro, thinly sliced bell peppers… lots of potential to change up and modify.
-If you simply can’t imagine a meal without garlic, a finely grated clove would be great in the dressing!
-Any noodles will work: buckwheat soba, brown rice, even whole grain spaghetti–all good! :)
-This recipe holds over and packs up REAL nice for work lunches!
-I love to grate ginger and garlic with a Microplane for dressings because it gets both super fine.
-I used a mandoline for the paper thin slices of carrot and jalapeno. Saves so much work!
-If you forgot to thaw the edamame, just throw it into the noodle pot in the last minute of cooking.
GINGER SOY DRESSING:
¼ cup tamari soy sauce
¼ cup rice vinegar
¼ cup avocado oil
1 tablespoon finely grated ginger
1 tablespoon maple syrup
12 oz (340 grams) whole grain, long noodles
1 cup shelled frozen edamame, thawed
2 medium carrots, sliced into thin coins
1 jalapeno, sliced paper thin
1 large orange, peeled and cut into segments
1 cup thinly sliced green onions (approximately 1 bunch)
1 cup torn mint leaves (approximately 1 small bunch)
1 tablespoon sesame seeds
sea salt and ground black pepper, to taste
Make the ginger soy dressing: In a sealable jar, combine the tamari, rice vinegar, avocado oil, ginger, and maple syrup. Tightly close the lid on the jar and shake vigorously to combine. Set aside.
Prepare the noodles according to package directions. Drain the noodles and immediately transfer them to a large bowl. Toss the noodles with ¾ of the dressing and set aside until room temperature.
Once the noodles have cooled to room temperature, toss them with the edamame, carrots, jalapeno, orange, green onions, mint, sesame seeds, salt, pepper, and remaining ginger soy dressing. Check the ginger noodle salad for seasoning and adjust if necessary (more salt, pepper, and maybe even a splash of extra tamari or rice vinegar!).
Serve the cold ginger noodle salad with extra sesame seeds on top if you wish. Keeps in a sealed container in the fridge for up to 3 days.