Summer dumpling noodle salad recipe
Give noodles a lighter twist for summer with this simple salad. They're loaded with vegetable gyozas and lots of crunchy veggies to leave you feeling good. Drizzle over an umami peanut butter sauce and enjoy for lunch or dinner.
See method- Serves 4
- Takes 20 mins
- 507 calories / serving
Ingredients
- 210g pack 10 frozen vegetable gyozas
- 2 nests flat rice noodles
- 150g pack edamame beans
- ½ red pepper, finely sliced
- 10-12 cherry tomatoes, halved
- 4 spring onions, finely chopped
- 15g fresh coriander, finely chopped
- 15g fresh mint, finely chopped
- ½ red chilli, finely sliced
- 20g peanuts, roughly chopped, to serve
- lime wedges, to serve
For the dressing
- 3 tbsp peanut butter
- 1 tbsp reduced-salt soy sauce
- ½ tsp honey
- ½ tbsp sesame oil
- 1 lime, zested and juiced
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Shop ingredientsEach serving contains
- Energy
- 2125kJ 507.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 1.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 59.5gProtein 18.7gFibre 8.3g
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Method
- Cook the dumplings and rice noodles to pack instructions.
- Add the cooked noodles to a bowl along with the edamame beans, red pepper, cherry tomatoes, spring onions, coriander and mint.
- Mix the dressing ingredients in a small bowl, along with 2 tbsp water, then drizzle half over the noodles and veg. Toss to coat.
- Divide the noodles between 2 bowls and top with the gyozas, fresh red chilli, peanuts and serve with the remaining dressing and lime wedges to squeeze over.
- See more Summer salad recipes
