Rice Noodle Salad with Grilled Edamame and Peanut Butter Sauce
Say hello to your favorite summer salad! I have to say I’m a big fan of rice noodle salad, but this one is a true hit in my family! Roasted edamame with sesame oil is my new discovery.
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- Preparation time: 20 minutes
- Cooking time: 6 minutes
- Servings: 4
Ingredients
Roasted edamame
- 1 tablespoon (15 ml) sesame oil
- 1 1/2 cups (375 ml) frozen edamame, thawed
- 1/2 teaspoon (2.5 mL) salt
Peanut butter sauce
- 1/3 cup (80 ml) crunchy peanut butter
- 1/4 cup (60 ml) lime juice
- 1/4 cup (60 ml) water
- 1 tablespoon (15 ml) sesame oil
- 1 tablespoon (15 ml) sambal oelek (or less for a less spicy sauce)
- 1 tablespoon (15 mL) honey
1 clove garlic, minced (optional) - 3/4 teaspoon (3.75 mL) salt
Rice noodle salad
- 300 g rice noodles
- 1 English cucumber, finely diced
- 2 green onions, thinly sliced
- 3 tablespoons (45 ml) finely chopped fresh mint
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Preparation
Roasted edamame
- In a non-stick frying pan, heat the oil over medium-high heat and toast the edamame with the salt for 4 to 6 minutes, stirring often. Reserve.
Peanut butter sauce
- In a bowl, combine all sauce ingredients.
Rice noodle salad
- In a large saucepan, bring the water to the boil and cook the noodles according to package instructions. Rinse with cold water and drain well.
- In a large bowl, toss all the salad ingredients with the dressing and toasted edamame.
Note : For a rice noodle salad, I love to use pad thai rice noodles. They are wider and break less.
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