Name: Edamame & Glass Noodle Salad
Total time: 30 min
Yield: 4
Ingredients: 200 g glass (cellophane) noodles; 2 tbsp sunflower oil; 3 garlic cloves, crushed; 300 g podded cooked edamame beans; 3 spring onions, thinly sliced (including the green parts); 1 fresh red chilli, finely chopped; 3 tbsp chopped coriander, plus a few whole leaves to garnish; 3 tbsp shredded fresh mint; 3 tbsp sesame seeds, toasted; Salt to taste (optional); 2 tbsp grated galangal or fresh root ginger; Juice of 4 limes; 3 tbsp groundnut oil; 2 tbsp palm sugar; 2 tsp seedless tamarind pulp or paste; 1 tsp tamari soy sauce; 1 tsp fine sea salt

Edamame are one of those ingredients that quietly make everything better — little pods of plant protein that fit into almost any salad or warm dish. This one builds them into a tangle of slippery glass noodles, fresh herbs, and a sweet-sour dressing that you’ll want to drink.

The dressing does all the heavy lifting: grated galangal (or ginger), a serious amount of lime, palm sugar, tamarind, and tamari, balanced with salt. It’s bright and punchy against the cool noodles and the grassy sweetness of the beans.

Pile it high on a platter and eat it warm or at room temperature. If you want to make a proper meal of it, add fried tofu or a handful of roasted peanuts.

Adapted from a favorite cookbook.

The Recipe

Serves: 4 • Time: 30 minutes

For the Salad

200 g glass (cellophane) noodles
2 tbsp sunflower oil
3 garlic cloves, crushed
300 g podded cooked edamame beans
3 spring onions, thinly sliced (including the green parts)
1 fresh red chilli, finely chopped
3 tbsp chopped coriander, plus a few whole leaves to garnish
3 tbsp shredded fresh mint
3 tbsp sesame seeds, toasted
Salt to taste (optional)

For the Sauce

2 tbsp grated galangal or fresh root ginger
Juice of 4 limes
3 tbsp groundnut oil
2 tbsp palm sugar
2 tsp seedless tamarind pulp or paste
1 tsp tamari soy sauce
1 tsp fine sea salt

Instructions

Soak the noodles: Soak the glass noodles in hot water until soft but not soggy. Drain well and snip into shorter lengths if you like.
Make the sauce: Whisk together the galangal, lime juice, groundnut oil, palm sugar, tamarind, tamari, and sea salt until the sugar dissolves. Set aside.
Fry the garlic: Heat the sunflower oil in a wok or large pan over medium heat. Add the crushed garlic and fry until fragrant and just golden — don’t let it burn.
Combine warm: Take the pan off the heat and add the edamame, most of the spring onions, the chilli, and most of the coriander and mint. Return briefly to the heat just to warm through.
Dress: Add the drained noodles and most of the sauce, tossing to coat everything. Taste and add salt or more sauce as needed.
Serve: Pile onto a large platter. Scatter with the remaining edamame, spring onions, herbs, toasted sesame seeds, and whole coriander leaves. Serve warm or at room temperature.

Notes

Upgrade it with fried tofu and/or roasted peanuts for a more substantial meal.
Galangal gives a brighter, more citrusy note than ginger, but either works.
Frozen podded edamame make this a quick weeknight dish — just cook and cool them first.

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