Noodle salad

with edamame beans and peanuts

  • 20 min
  • 4 pers
Recipe by Ditte Ingemann

Ingredients

  • 150 g buckwheat noodles
  • 200 g edamame beans
  • 1/2 pcs cucumber
  • 1 bundle of cilantro
  • 4 tbsp Earth Control Roasted & Salted Peanuts

Dressing

  • 2 tsp sesame oil
  • 1 tbsp lime juice
  • 1 tsp fish sauce
  • 1 tsp peanut oil
  • 1 tsp soy
  • 4-5 pcs dried lime leaves

Description

Cook the noodles in lightly salted water for 8-10 minutes until they are tender. Drain the water and allow to cool. If you use frozen, baked edamame beans, pour a little boiling water over them and leave for a few minutes. Cut the cucumber into long, thin strips, chop coriander and peanuts roughly. Finely chop the lime leaves and mix with all the ingredients for the dressing. Turn the cooled noodles with cucumber, edamame beans and dressing. Top eventually with peanuts and coriander. This salad can be enjoyed with grilled beef or roasted shrimps.

TIP!
Instead of peanuts, you can also vary with other roasted and salted nuts. Eg. Earth Contol Roasted & Salted Cashews or Almonds.

American Peanuts

Our peanuts are carefully selected from the United States, which is world renowned for producing the best quality peanuts. Our American peanuts are large, perfectly oiled and with a generous sprinkle [...]
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