Edamame & tofu noodle salad

Name: Edamame & tofu noodle salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 320 g frozen Essential Edamame Beans; 250 g dried fine egg noodles; 320 g Essential Cucumber, halved and sliced; 250 g pack silken tofu, drained well and cut into 2cm cubes; 4 salad onions, finely sliced; Sesame seeds, to serve (optional)

Here’s a veg-packed meal that’s on the table before you can say “healthy supper”. If you want to make it vegan, simply swap the honey for maple syrup.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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3.5 out of 5 stars(4) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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Ingredients

320g frozen Essential Edamame Beans
250g dried fine egg noodles
320g Essential Cucumber, halved and sliced
250g pack silken tofu, drained well and cut into 2cm cubes
4 salad onions, finely sliced
Sesame seeds, to serve (optional)

Soy & honey dressing

3 tbsp Essential Vegetable Oil
6 tbsp reduced salt soy sauce
2 tsp Essential Clear Honey
1 clove/s garlic, finely grated
1 lime, juice
1 tsp toasted sesame oil (optional)

Method

For the dressing, whisk together the vegetable oil, soy sauce, honey, garlic, lime juice and toasted sesame oil, if using. Set aside.
Bring a large saucepan of water to the boil. Add the edamame beans, bring back to the boil and simmer for 6 minutes. Add the noodles and simmer for 3 minutes more, then drain in a colander and rinse under warm water from the kettle to wash the starch off the noodles. Drain thoroughly, shaking off as much excess water as possible, and toss with 2 tbsp dressing to prevent the noodles from sticking.
Divide the noodles and edamame beans between plates; top with the cucumber and tofu. Spoon over the remaining dressing and scatter with the salad onions and sesame seeds, if liked.