Creamy Tahini Noodle Salad
Recipe courtesy of Miriam
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Serves
|
Preparation
|
Cooking
|
Difficulty
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| 2 | 10 min | 10 min | Easy |
- 2 blocks Fantastic instant cooking noodles
- 70g carrot, sliced
- 80g deshelled edamame beans
- 70g baby spinach leaves
- 100g cucumber, sliced
- 1 tbsp black sesame seeds
- Scallions for garnish (optional)
DRESSING
- 1 tbsp tahini
- 2 tsp rice vinegar
- 2 tsp maple syrup
- 1 tbsp soy sauce
- 1 clove garlic, minced
- 1 tsp ginger, finely chopped or grated
- 1 tbsp water
- 1 pinch chilli flakes
Method
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Step 1
Cook the noodles according to pack directions. Drain and rinse under cold water. Set aside.
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Step 2
Chop all the veggies, defrost and deshell (if necessary) the edameme beans and set aside
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Step 3
Finely mince your garlic and combine all ingredients for the dressing in a small bowl and stir to combine.
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Step 4
In a larger bowl, add your noodles, veggies, sesame seeds and dressing and toss to combine.
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Step 5
Divide between noodle bowls or place into a large serving bowl. Garnish with scallions and serve.
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