This is fast becoming my go-to work-from-home lunch; it’s my spicy ten-minute rice noodle & edamame salad. I love it because it’s low calorie, veggie, but has 17g protein thanks to the edamames, and it comes together in under 10 minutes!
It’s also great for using up spring onions and fresh coriander which I seem to always have left over in the fridge – and since wasting food feeds climate change we definitely don’t want to be doing that.
This recipe can easily be made vegan if you leave the fish sauce out of the dressing. I have included ingredients to make enough for one (since I’m usually dining solo at lunchtime) but it would be super easy to double up if you’re cooking for 2,3,4 etc.
45g dried rice noodles
1 cup frozen shelled edamame
1 tbsp matsudairamen rayu chilli oil
1tsp fish sauce (optional)
1/2 tsp ginger garlic paste
1 spring onion
1 tsp sesame seeds
Dash of lemon juice
1️⃣ Pop the dried noodles and frozen edamame into boiling water and simmer for 3-4 mins.
2️⃣ Drain and run under cold water until room temperature.
3️⃣ Mix rayu chilli oil with fish sauce, ginger garlic, lemon juice and a little water to make a thin dressing.
4️⃣ Pour over the noodles and top with coriander, sliced spring onion and sesame seeds.
⚠️ Don’t have rayu oil? Use 1tbsp of sesame oil and add 1 tsp chilli flakes (use less or more depending how spicy you like it).