Need a lunch that packs a flavour punch? The special UCOOK creamy sesame dressing won’t disappoint. Poured over al dente egg noodles, crunchy edamame beans, fresh cabbage & carrots, crispy onion bits, and sweet peppers.
Edamame Crunch Salad
Edamame Crunch Salad
with egg noodles & a creamy sesame dressing
Hands on Time: 5 - 5 minutes
Overall Time: 10 - 10 minutes
Ingredients:
- Creamy Sesame Dressing
- Crispy Onion Bits
- Edamame Beans
- Egg Noodles
- Piquanté Peppers
- Shredded Cabbage & Julienne Carrots
From your kitchen:
- Salt & Pepper
- Water
MAKE IT AL DENTE
Boil the kettle. Place the noodles and the edamame beans in a bowl and submerge in boiling water. Cook in the microwave until al dente, 5 minutes. Drain by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
MAKE IT DELICIOUS
Toss the shredded cabbage & julienne carrots with the noodles & edamame beans. Loosen the creamy sesame dressing with a splash of water until drizzling consistency and drizzle over the salad. Scatter over the drained peppers and the crispy onions.
Egg Noodles - 1 cake
Edamame Beans - 50g
Shredded Cabbage & Julienne Carrots - 75g
Creamy Sesame Dressing - 60ml
Piquanté Peppers - 20g
Crispy Onion Bits - 20ml
MAKE IT AL DENTE
Boil the kettle. Place the noodles and the edamame beans in a bowl and submerge in boiling water. Cook in the microwave until al dente, 5 minutes. Drain by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
MAKE IT DELICIOUS
Toss the shredded cabbage & julienne carrots with the noodles & edamame beans. Loosen the creamy sesame dressing with a splash of water until drizzling consistency and drizzle over the salad. Scatter over the drained peppers and the crispy onions.
MAKE IT AL DENTE
Boil the kettle. Place the noodles and the edamame beans in a bowl and submerge in boiling water. Cook in the microwave until al dente, 5 minutes. Drain by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
MAKE IT DELICIOUS
Toss the shredded cabbage & julienne carrots with the noodles & edamame beans. Loosen the creamy sesame dressing with a splash of water until drizzling consistency and drizzle over the salad. Scatter over the drained peppers and the crispy onions.
MAKE IT AL DENTE
Boil the kettle. Place the noodles and the edamame beans in a bowl and submerge in boiling water. Cook in the microwave until al dente, 5 minutes. Drain by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
MAKE IT DELICIOUS
Toss the shredded cabbage & julienne carrots with the noodles & edamame beans. Loosen the creamy sesame dressing with a splash of water until drizzling consistency and drizzle over the salad. Scatter over the drained peppers and the crispy onions.