What is my favorite sesame oil?

Name: Rice Noodle Salad with Grilled Edamame and Peanut Butter Sauce
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1 tablespoon (15 ml) sesame oil; 1 1/2 cups (375 ml) frozen edamame, thawed; 1/2 teaspoon (2.5 mL) salt; 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; 300 g rice noodles; 1 English cucumber, finely diced; 2 green onions, thinly sliced; 3 tablespoons (45 ml) finely chopped fresh mint

Main dishes , Pasta and rice , Salads , Sides

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.

Servings: 4
Preparation time: 20 minutes
Cooking time: 6 minutes

See the recipe

Frequently asked questions

I always keep Kadoya brand toasted sesame oil in my pantry. When choosing sesame oil at the grocery store, it’s important to choose toasted sesame oil; otherwise, you won’t get the strong, interesting, and essential sesame flavor.

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.