Cucumber, edamame, and noodles are tossed in a salty-sweet sesame-soy sauce and served with toasted cashews in this 15 minute vegetarian lunch.
My kitchen heats up quickly in the summer, so my answer is to pivot to lots of cold and refreshing recipes like sesame-soy noodle salad. I paired this with orange tofu a few times and the combination is divine!
This recipe takes just over 15 minutes to make and it can be enjoyed immediately or chilled. The noodles are tossed in a sesame-soy dressing that's pretty similar to my honey garlic sauce, just without the heat.
Recipe highlights
- 3 servings, 15 minutes, 10 ingredients
- Sesame-soy sauce: This is a sweet, tangy, no-frills sauce that uses a few pantry staples plus freshly grated garlic and ginger.
- Balanced: Noodles, edamame, cucumber, and cashews hit all the major food groups, making this a balanced vegan lunch.
- Minimal cooking: Chinese lo mein takes just 5 minutes to boil on the stove. For a completely no-cook meal, use ready-to-eat udon noodles instead!
Main ingredients and substitutions
- Cucumber: I use half of an English cucumber, but the entire cucumber can be used if you want a veg-heavy lunch.
- Lo mein: Lo mein, often labeled "Chinese lo mein" is typically sold in bundles. I use two bundles (6-7 ounces). If lo mein isn't available, something like udon or rice noodles will work although the texture will be different.
- Mukimame: Also known as shelled edamame, or green soybeans. Find this in the freezer aisle.
- Chili garlic sauce: I toss the cucumber and edamame in this to add a spicy component. If you're not a fan of spice, skip this ingredient. An equal amount of sambal oelek or sriracha also work here.
Cassidy's tips
- While the salad can be enjoyed immediately, it's even better when chilled. I run the noodles under cool running water to quickly cool them, then toss with the sauce and stir in the cucumber and edamame. Cover and chill for at least an hour.
- Cucumber edamame salad is great for meal prep! Toss the noodles with the sauce then divide between 3 containers. Top with the cucumber and edamame, then sprinkle with the toasted cashews.
- Want a higher protein meal? Pair with salt & pepper tofu or General Tso's tofu.
More easy noodle recipes
Recipe
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Cucumber Edamame Noodle Salad
Crunchy cucumber and protein-packed edamame are combined with noodles and a sesame-soy sauce in this vegetarian salad.
Ingredients
For the salad
- 6-8 ounces lo mein noodles see note #1
- ½ large English cucumber
- 1 cup frozen mukimame AKA shelled edamame
- 1 teaspoon neutral oil as needed
- ⅓ cup raw unsalted cashews see note #2
- pinch of salt
- 1 tablespoon chili garlic sauce
- 1 ½ teaspoons reduced sodium soy sauce see note #3
- ½ teaspoon honey
- ½ cup green onion
For the sesame-soy sauce
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- ½ teaspoon toasted sesame oil
- 1 medium garlic clove
- ½ inch ginger
Instructions
- Cook lo mein according to package instructions. Drain and rinse under cool running water to cool the noodles down.
- While the water for the lo mein comes to a boil and the lo mein cooks, prepare the other recipe components. Dice half of a cucumber into ½-inch pieces. Thaw edamame in the microwave for 1-2 minutes so that it's no longer frozen for not hot (see notes if you don't have a microwave). Thinly slice the green onion, including both white and green parts.
- Heat a small skillet on the stove over medium heat. Add a small drizzle of olive, about 1 teaspoon. Once hot, add the cashews and a pinch of salt. Toast, stirring frequently, until golden, about 5 minutes.
- In a medium bowl, whisk together 1 tablespoon chili garlic sauce, 1 ½ teaspoons soy sauce, and ½ teaspoon honey. Add the diced cucumber and thawed edamame, tossing to combine. Set aside.
- In another bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, and ½ teaspoon toasted sesame oil. Use a Microplane or the smallest holes on a box grater to grate the garlic and ginger into a paste, then add to the other ingredients. Whisk to combine.
- Transfer the cooked noodles to the above sauce, tossing with tongs to coat well. Stir in the cucumber, edamame, toasted cashews, and sliced green onion. Toss to combine.
- Cover and transfer to the fridge to chill for an hour, or enjoy as-is.
Video
Notes
- Lo mein: 6-8 ounces is typically 2 bundles of dry lo mein, also labeled Chinese lo mein. Udon or rice noodles are good alternatives (cook according to package instructions) if lo mein isn't available, though they have different textures.
- Cashews: If the cashews you're using are roasted, skip step #3.
- Soy sauce: Regular soy sauce also works, I just like to use reduced sodium soy sauce in recipes that use more than a splash so that they aren't overly high in salt. An equal amount of tamari also works here.
- If you don't have a microwave, the edamame can be thawed by placing it at room temperature for an hour. To quickly thaw the edamame, Add ½-inch of water to a small pot along with the frozen edamame. Place over medium heat and cook until the edamame is no longer frozen, then drain the excess water and set aside.
- For extra protein, add baked tofu or tempeh. This salad is also great with a few wedges of avocado served on top.
Nutrition
Serving: 1servingCalories: 416kcalCarbohydrates: 63gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 820mgPotassium: 446mgFiber: 5gSugar: 6gVitamin A: 53IUVitamin C: 5mgCalcium: 52mgIron: 2mg
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