CUCUMBER & CASHEW NOODLE SALAD

Name: CUCUMBER & CASHEW NOODLE SALAD
Cuisine: Asian
Ingredients: 4 portions of brown rice noodles; 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; 1 tablespoon sesame seeds; 1 tablespoon black sesame seeds; 100g cashews, toasted; Salt; juice of 1 lime; 2 tablespoons toasted sesame oil; 1 tablespoon cocomino; 2 tablespoons wine vinegar; 1 tablespoon brown rice miso paste; Salt

3 steps

Updated at: Thu, 17 Aug 2023 03:36:21 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

4 portionsbrown rice noodles

100gfrozen edamame beans

1cucumber

chopped into bite- size pieces

1avocado

peeled, stoned and chopped into bite-sized pieces

mint leaves

chopped

1 tablespoonsesame seeds

1 tablespoonblack sesame seeds

100gcashews toasted

salt

FOR THE DRESSING

1juice of lime

2 tablespoonstoasted sesame oil

1 tablespooncocomino

2 tablespoonswine vinegar

1 tablespoonbrown rice miso paste

salt

Instructions

Step 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

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

Step 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.