Vegan creamy edamame noodle salad

Vegan creamy edamame noodle salad with edamame spaghetti, carrots, spring onions and a peanut butter dressing – quick to make, satisfying and pleasantly fresh.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 460 kcal per serving
• Protein: 45 g
• Fat: 18 g
• Carbs: 22 g

Ingredients

• 200g edamame spaghetti
• 2 carrots
• 1 bunch of spring onions
• 3 tbsp peanut butter
• 1 tbsp rice vinegar
• 2 tbsp soy sauce

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

1. Cook the edamame spaghetti in salted water until al dente. Drain and refresh in cold water.
2. Peel the carrots and cut them into thin strips. Wash the spring onions and slice them diagonally into thin rings.
3. Stir the peanut butter, soy sauce and rice vinegar into a smooth dressing. Gradually add hot water until it's nice and creamy.
4. Put the cold edamame spaghetti in a bowl with the carrots and spring onions. Toss everything thoroughly with the dressing.
5. Leave the salad to stand briefly so the flavours can come together. If needed, stir in another small splash of water before serving.
6. Serve the edamame noodle salad well chilled or at room temperature.

Good to know

A salad like this quietly brightens up the table. Creamy, fresh and pleasantly satisfying, without feeling heavy.

Swaps

Peanut butter → almond butter (also provides unsaturated fats and vitamin E). Rice vinegar → lime juice (brings acidity and a little vitamin C). Soy sauce → tamari (usually gluten-free, with a similar flavour). Carrots → red cabbage (more fibre, plus anthocyanins).

Allergens

Contains soya and peanuts, plus gluten from the soy sauce (unless you use tamari). Suitable for children if seasoned mildly; no particular concerns in pregnancy if prepared hygienically.

Dairy-free recipes