Thursday, November 14, 2013

Edamame noodle salad

November 7, 2013

I've enjoyed edamame at Japanese restaurants for many years, but only just picked up a packet to cook at home for the first time. (Thanks to Johanna GGG for pointing out Yahweh Asian Grocery in Carlton as a source.) They proved easy to handle, defrosting quickly, boiling happily, and slipping - shiny and green - from their pods without too much fuss.

We plonked them into this noodle salad from Ottolenghi's Plenty. Though the ingredient list is characteristically lengthy, the cooking time is short and the two of us had this sorted in perhaps 20 minutes. I loved the herbs and the lime and tamarind, and ate as many of the fresh red chilli slices as I could stand. I picked out the larger chunks of galangal, though - it's got a lovely fragrance but I find its flesh a little acrid. I might use ginger next time.

We supplemented the salad with a seared mock cod fillet, which had a surprising pungency of its own.

Edamame noodle salad
(slightly adapted from Plenty by Yotam Ottolenghi,
and previously published in The Guardian)

300g bag frozen edamame in pods
200g rice vermicelli
2 tablespoons sunflower oil
3 cloves garlic, minced
3 green onions, thinly sliced
handful of green beans, trimmed and chopped into 5cm lengths 
1 large red chilli, finely chopped
3 tablespoons coriander, chopped
3 tablespoons mint, chopped
sesame oil

2 tablespoons galangal, grated
juice of 4 limes
3 tablespoons sunflower oil
2 tablespoons coconut palm sugar
2 teaspoons tamarind concentrate
1 teaspoon tamari
1 teaspoon salt

Defrost the edamame and set a large saucepan of water on to boil. Boil the edamame for 5 minutes and drain them, reserving the hot water. Place the vermicelli in the saucepan of water for 5 minutes to soften, then drain them. When they're cool enough to handle, pop the edamame from their pods and discard the pods.

In small bowl, whisk together the sauce ingredients.

Heat the oil in a large frying pan or wok. Add the garlic and white parts of the spring onions, stir-frying for a minute or two, until the garlic just begins to turn golden. Turn off the heat, add the noodles and the sauce, gently stirring everything together. Add the edamame, green beans, remaining spring onions and chilli. Return the pan to the heat for less than a minute, to warm it all through. Add salt, to taste. Stir through the coriander and mint, shake over a little sesame oil and serve.


  1. the salad looks great - glad you have found that shop to be a handy source of edamame - am sure you will find yourself throwing them into all manner of dishes now (I sometimes buy them not in pods which make them as easy as frozen peas to toss into dishes)

    1. Thanks again, Johanna - I've got my eye on your sushi next!

  2. Ooh yum! You can buy them from the Vietnamese supermarket just off Victoria Street too, if that helps! This salad looks delightful!

    1. Hi Lizzie - it seems my comment got swallowed! I wanted to ask what the closest intersection is to this supermarket? I'm keen for a couple back-up edamame sources. :-)

  3. I have cooked this three times in a week! but with fresh peas and loads of cubed tofu.. and about half the amount of lime

    1. Hey Carla - peas and tofu is a brilliant way to fill this meal out in spring. Glad to supply some inspiration. :-)

  4. I want to know more about the mock cod!

    1. I think it's pretty good, elf! A bit more pungent and lighter in texture than other mock fish I've eaten. I've found it at Mix Oriental Supermarket at Barkly Square and at the IGA on Sydney Rd.