Edamame Noodle Salad

This Edamame Noodle Salad is so bright and fresh tasting. The dressing is flavored from a combination of fresh tangelo juice and the zest of a whole tangelo (you can use a tangerine or half of an orange) plus soy sauce.

Making this salad is astonishingly simple, and it keeps well in the refrigerator for a couple of days. I used angel hair pasta for the noodles, but you can use any noodles that you prefer.

Where I live, I can easily find fresh cooked edamame in my local grocery store. If fresh is not readily available, US readers can usually find it frozen at Costco or Trader Joe's.

Edamame Noodle Salad

Adapted from Steamy Kitchen's Healthy Asian Favorites: 100 Recipes That Are Fast, Fresh, and Simple Enough for Tonight's Supper.

Orange Soy Vinaigrette Dressing

1 clove of garlic, minced

2 1/2 T soy sauce

1 tsp sesame oil

2 1/2 T rice vinegar

The zest and juice of 1 tangelo or 1/2 orange

Add the ingredients to a small container and shake until blended. 

Salad Ingredients 

6 ounces of dried noodles (I used angel hair pasta)

1 C quartered cherry or grape tomatoes

8 ounces of shelled cooked edamame

2 green onions, sliced
All of the orange soy vinaigrette

Black pepper to taste

Instructions

1. Cook the noodles according to the package directions. Drain in a colander and rinse with cool water.
2. In a large bowl, toss the noodles with the rest of the ingredients, including the vinaigrette. Serve and enjoy!