Creamy Tahini Noodle Salad

Recipe courtesy of Miriam

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Serves Preparation Cooking Difficulty
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
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Method
  1. Step 1

    Cook the noodles according to pack directions. Drain and rinse under cold water. Set aside.

  2. Step 2

    Chop all the veggies, defrost and deshell (if necessary) the edameme beans and set aside

  3. Step 3

    Finely mince your garlic and combine all ingredients for the dressing in a small bowl and stir to combine.

  4. Step 4

    In a larger bowl, add your noodles, veggies, sesame seeds and dressing and toss to combine.

  5. Step 5

    Divide between noodle bowls or place into a large serving bowl. Garnish with scallions and serve.

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