For the Sweet Ginger Soy Dressing:
¼ cup sunflower oil
3 Tbsp rice vinegar
3 Tbsp water
2 Tbsp sesame oil
2 Tbsp miso paste
1 Tbsp agave nectar
1 1/2 tsp grated ginger
For the Asian Noodle Salad:
1 cup frozen shelled edamame
½ tsp sesame oil (for edamame)
½ lbs (225 g) chow mein noodles or rice noodles
2 Tbsp vegetable oil (for noodles)
1 Tbsp + ½ tsp gluten-free tamari or soy sauce (for edamame & noodles)
10 cups lacinato kale, finely chopped into ribbons/shreds
1 cup shredded carrot
1 cup shredded purple cabbage
1 red pepper, julienned
1 cup bean sprouts
1/3 cup finely chopped green onion
¼ cup sesame seeds
1. To make the dressing, combine all the ingredients in a blender until smooth. Refrigerate until ready to serve the salad.
2. Cook noodles in boiling water for 3 minutes or as per cooking instructions. Drain and set aside.
3. Cook frozen edamame in a pan over medium-high heat in ½ tsp of sesame oil and ½ tsp of soy sauce (or gluten-free tamari) for 4-5 minutes. They should appear toasted but still with some bright green colour to them.
4. Remove edamame from pan and keep it on medium-high heat. Add the cooked noodles and toss in the pan with 2 Tbsp of vegetable oil and 1 Tbsp of soy sauce (or gluten-free tamari), frying for 2-3 minutes.
5. Mix the finely chopped kale with shredded carrot, cabbage and green onion, and toss in 2-3 Tbsp of sweet ginger dressing.
6. Divide this mixture amongst your serving dishes. Top the greens with noodles, edamame, julienned red pepper, bean sprouts and sesame seeds. Drizzle a little more dressing on top, if desired. Serve immediately!
Note: The dressed kale mixture can keep for a day in the fridge without becoming soggy.