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Cold Ginger Noodle Salad with Mint, Edamame & Orange

5 from 7 reader reviews
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 -6
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Ingredients

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

NOODLE SALAD:

  • 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

Instructions

  • 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.

Recipe 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.
Cold ginger noodle salad with mint, edamame and orange is fresh, light, simple to make, vegan, and easily made gluten-free. Great for packed lunches.