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Summer dumpling noodle salad recipe

Summer dumpling noodle salad recipe

5 ratings

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
  • Vegetarian

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
1 of your 5 a day

Each serving contains

  • Energy

    2125kj
    507kcal     25%

  • Fat

    20g 28%

  • Saturates

    4g 18%

  • Sugars

    11g 12%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 59.5g Protein 18.7g Fibre 8.3g

Method

  1. Cook the dumplings and rice noodles to pack instructions.
  2. Add the cooked noodles to a bowl along with the edamame beans, red pepper, cherry tomatoes, spring onions, coriander and mint.
  3. Mix the dressing ingredients in a small bowl, along with 2 tbsp water, then drizzle half over the noodles and veg. Toss to coat.
  4. 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.

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