CUCUMBER & CASHEW NOODLE SALAD

Name: CUCUMBER & CASHEW NOODLE SALAD
Cuisine: Japanese, Asian
Ingredients: 4 portions of noodles (we use brown rice noodles but you can use whatever you like best; about 80g per person); 100g frozen edamame beans; 1 cucumber, chopped into bite-size pieces; 1 avocado, peeled, stoned and chopped into bite-sized pieces; handful of mint leaves, chopped (about 10g); 1 tablespoon sesame seeds, toasted (see here); 1 tablespoon black sesame seeds (if you don’t have both black and white sesame seeds, you can double the quantity of one of them); 100g cashews, toasted (see here); salt; For the dressing; juice of 1 lime; 2 tablespoons toasted sesame oil; 1 tablespoon tamari; 2 tablespoons wine vinegar; 1 tablespoon brown rice miso paste; salt

3 steps

LUNCH BOX Everyone loves noodles, so this is the kind of recipe I make for friends and family when they’re coming over. It looks beautiful – vibrant and green – and it tastes so fresh thanks to the mint and lime. It’s a great lunchbox option too; just take the dressing in a separate little pot and stir it together when you’re ready to eat. S

Updated at: Thu, 17 Aug 2023 03:01:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories436.6 kcal (22%)

Total Fat31.1 g (44%)

Carbs32 g (12%)

Sugars4.3 g (5%)

Protein12 g (24%)

Sodium639.4 mg (32%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

80gnoodles

we use brown rice noodles but you can use whatever you like best

100gfrozen edamame beans

1cucumber

chopped into bite-size pieces

1avocado

peeled, stoned and chopped into bite-sized pieces

10gmint leaves

chopped

1 tablespoonsesame seeds

toasted

1 tablespoonblack sesame seeds

if you don’t have both black and white sesame seeds, you can double the quantity of one of them

100gcashews

2 tablespoonstoasted sesame oil

1 tablespoontamari

2 tablespoonswine vinegar

1 tablespoonbrown rice miso paste

salt

Instructions

Step 1

1. Place a large saucepan of salted water over a medium heat and bring to the boil. Once boiling, cook the noodles following the instructions on the packet – adding the edamame beans for the last 3 minutes. Once cooked, drain and rinse with cold water to prevent any further cooking.

Step 2

2. Whisk all the ingredients for the dressing together in a small bowl with a pinch of salt.

Step 3

3. Place the cooked noodles and edamame beans in a large mixing bowl and add the remaining salad ingredients. Pour over the dressing and stir through before serving. I like to keep back a few cashews, mint leaves and sesame seeds to sprinkle on top.