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Salad served in bowl with radish slices on top
Mirjana

Mung Bean Noodle Salad with Tofu Edamame Radicchio and Lime Dressing

5 from 1 vote
Indulge in a flavorful and nutritious culinary adventure with my Quick and Easy Mung Bean Noodle Salad recipe featuring edamame, crisp radicchio, and zesty lime dressing. This gluten-free delight is a breeze to whip up and makes for a satisfying meal or side dish, perfect for vegans or vegetarians. Make this colorful creation packed with wholesome ingredients. 
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 people
Course: Salad
Cuisine: Modern, Vegetarian
Ingredients Method Notes

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

Method
 

  1. Prepare the ingredients.
    Mung bean noodles and vegetables
  2. 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.
  3. 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.
    Slices of carrots, peppers and radicchio.
  4. Add edamame, and let the mixture cool to room temperature after placing it over noodles.
  5. Make the dressing by whisking olive oil, Tamari sauce, and spices, and add lemon juice and onion marinade. Toss everything and taste.
  6. Top with sliced radishes. For a protein-balanced meal, serve with sliced, prepared smoked or spiced tofu if you are vegan.
    Salad single serving with eggs and tofu.
  7. If you are vegetarian, hard-boiled eggs can also be a delicious addition to this salad for additional protein. Enjoy!
    Salad served with eggs and tofu.

Notes

If you are on a low-sodium diet, you may not need salt because Tamari sauce has a high sodium content.
For optimum results, fresh and organic ingredients are recommended.