Edamame soybean noodles with grilled vegetables

Homemade coriander pesto packs a flavour punch to Yutaka’s gluten free & organic edamame noodles. A generous helping of grilled green vegetables make this a vegetarian dream of a meal, topped with cashew nuts and edamame beans.

  • 15 mins
  • Easy
  • Main
  • 4 Servings

Ingredients

Serves 4 

  • 1 pack of 200g Edamame soybean noodles 
  • 1 tsp Extra virgin olive oil 
  • 100g broccoli, cut into florets
  • 100g asparagus, trimmed 
  • 2 tbsp Olive oil 
  • 50g Edamame beans, cooked 
  • 2 red radish, sliced 
 
For coriander pesto:
 
  • 80g fresh coriander, remove stalks 
  • 10g Mint leaves, remove stalks
  • 80g Cashew nuts
  • 2 Garlic cloves
  • 5 tbsp Extra virgin olive oil 
  • 1 tbsp lime juice 
  • 2 tsp Sweet chilli sauce 
  • ½ tsp fine salt 
 
For garnishing:
 
  • Roasted cashew nuts 
  • Herbs (mint, coriander)

Directions

  1. Firstly, prepare the coriander pasto by blending all the ingredients together in a food processor. Set aside.
  2. Lightly coat the asparagus and broccoli florets with olive oil, and barbecue or griddle for 2-4 minutes until lightly blackened. Cut the asparagus into half lengthwise. Set aside.
  3. Bring a 1.5 litre pan of water to the boil. Add 1 pack of Yutaka Organic Edamame Soybean Noodles. Turn the heat to low and cook simmering for 6 minutes.  Drain, refresh under cold water and dress with 1 teaspoon of olive oil and mix well to prevent from sticking. Set aside. 
  4. Dress the noodles with the coriander pesto, garnish with grilled vegetables and edamame beans, sprinkle the leafy salad. For the extra roasted nuts, red radishes and herbs for garnishing.

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