Edamame & Spinach Rice Noodle Salad
Serves
4
Prep Time
10 minutes
Cook Time
5 minutes
Ingredients
For the noodles:
7 oz. (200g) rice noodles (vermicelli or pad thai)
½ cup (75g) edamame beans
5 oz. (140g) baby spinach, torn
½ tsp. chili flakes, to serve
2 tsp. sesame seeds, to serve
7 oz. (200g) rice noodles (vermicelli or pad thai)
½ cup (75g) edamame beans
5 oz. (140g) baby spinach, torn
½ tsp. chili flakes, to serve
2 tsp. sesame seeds, to serve
For the dressing:
2 tbsp. peanut butter
1 tbsp. rice vinegar
1 tbsp. tamari
1 tbsp. maple syrup
½ tsp. chili flakes
2 tsp. sesame seeds
2 tbsp. peanut butter
1 tbsp. rice vinegar
1 tbsp. tamari
1 tbsp. maple syrup
½ tsp. chili flakes
2 tsp. sesame seeds
Nutrition
(Per Serving)
Calories
293
Fats
6 g
Protein
6 g
Carbs
50 g
Instructions
- Cook the noodles according to the instructions on the packaging. Once ready, drain, and run under cold water.
- In a small bowl, mix together all the dressing ingredients and set aside until needed.
- Transfer the noodles to a bowl with the edamame beans and spinach. Drizzle over the dressing and toss gently until coated. Serve topped with chili flakes and sesame seeds.