Mung Bean Noodle Salad with Edamame and Radicchio
Mung Bean Noodle Salad with Edamame, Radicchio, and Lime Dressing is one of my all-time favorite recipes. This colorful dish is easy to make and has a flavor explosion in every bite. It is packed with wholesome and zesty lime goodness and perfectly combines fresh ingredients and bold flavors!
Mung bean noodles offer a delightful gluten-free twist to traditional pasta dishes, and their versatility shines in this vibrant salad recipe. From stir-fries to soups, and now this refreshing salad, mung bean noodles never fail to impress. I use them with stir-fried vegetables, soups, and salads. Before cooking them, I soak them in warm water for 15 minutes, drain them, and cut them with scissors to the desired length, often 4-5 inches. Try this easy recipe I developed while searching for fresh and light lunch ideas.
With its refreshing flavors and nutrient-packed ingredients, this Mung Bean Noodle Salad will become a staple in your culinary repertoire. Feel free to customize the salad with your favorite vegetables, herbs, or protein options. The possibilities are endless, from crunchy cucumbers to fragrant cilantro, so let your creativity shine. Serve it with hard-boiled eggs and smoked extra-firm tofu.
Whether enjoyed as a light lunch, a satisfying side dish, or a wholesome main course, this salad offers a deliciously wholesome journey with every forkful. Enjoy the freshness and nourishment it brings to your table! Be creative; feel free to change or adjust the ingredients to your taste. You can’t go wrong with this salad. It is delicious if made the night before; garnish it with radishes before serving. If you don’t overcook the vegetables, you will feel like a pro!
Mung Bean Noodle Salad with Tofu Edamame Radicchio and Lime Dressing
Ingredients
- 4 oz mung bean noodles Vermicelli (bean treads)
- 3 baby carrots cut into sticks
- 1/2 onion thinly sliced
- 1 cup radicchio finely sliced
- 1 cup cup frozen blanched edamame removed from the shells
- 3 sweet mini peppers cut lengthwise into sticks
- 4-5 red radishes, thinly sliced
- 2 green onions sliced into 1/2 inch pieces
- 8 oz Smoked spiced tofu (I use Jennys Organic 5 Spice Smoked Tofu)
- sprinkle of extra virgin olive oil for stir frying
- 1/4 cup extra virgin olive oil (for dressing)
- 1/4 cup cup freshly squeezed lemon juice (for dressing)
- 1/2 cup Tamari sauce (for dressing)
- 2 tbsp raw cane sugar (for dressing)
- 1 large clove of garlic, minced or smashed (for dressing)
- 1 tsp crushed ginger or one cube frozen
- Freshly ground black pepper and salt to taste
Instructions
- Prepare the ingredients.
- Begin by pouring the lime juice over the sliced onions and let them marinate while you prep the rest of the vegetables. Slice tofu and vegetables.
- Boil noodles for 4 minutes, strain, and place them in a bowl. Prepare edamame: After boiling them for 2 minutes, you can easily pop them from the shells. Stir fry radicchio for 4-5 minutes; add peppers, carrots, and onions for an additional 2 minutes.
- Add edamame, and let the mixture cool to room temperature after placing it over noodles.
- Make the dressing by whisking olive oil, Tamari sauce, and spices, and add lemon juice and onion marinade. Toss everything and taste.
- Top with sliced radishes. For a protein-balanced meal, serve with sliced, prepared smoked or spiced tofu if you are vegan.
- If you are vegetarian, hard-boiled eggs can also be a delicious addition to this salad for additional protein. Enjoy!
Looks delicious!