Waitrose and Partners
Edamame & tofu noodle salad

Edamame & tofu noodle salad

Here’s a veg-packed meal that’s on the table before you can say “healthy supper”. 

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

4 out of 5 stars(7) Rate this recipe
VegetarianHealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 320g frozen Essential Edamame Beans
  • 250g dried fine egg noodles
  • 320g Essential Cucumber, halved and sliced
  • 250g pack silken tofu, drained well and cut into 2cm cubes
  • 4 salad onions, finely sliced
  • Sesame seeds, to serve (optional)

Soy & honey dressing

  • 3 tbsp Essential Vegetable Oil
  • 6 tbsp reduced salt soy sauce
  • 2 tsp Essential Clear Honey
  • 1 clove/s garlic, finely grated
  • 1 lime, juice
  • 1 tsp toasted sesame oil (optional)

Method

  1. For the dressing, whisk together the vegetable oil, soy sauce, honey, garlic, lime juice and toasted sesame oil, if using. Set aside.

  2. Bring a large saucepan of water to the boil. Add the edamame beans, bring back to the boil and simmer for 6 minutes. Add the noodles and simmer for 3 minutes more, then drain in a colander and rinse under warm water from the kettle to wash the starch off the noodles. Drain thoroughly, shaking off as much excess water as possible, and toss with 2 tbsp dressing to prevent the noodles from sticking.

  3. Divide the noodles and edamame beans between plates; top with the cucumber and tofu. Spoon over the remaining dressing and scatter with the salad onions and sesame seeds, if liked.

Cook’s tip

Salad swaps

This dish also works well with cooked chicken or prawns. You can use any noodles you have to hand – just cook according to the pack instructions.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,705kJ/ 409kcals

Fat

23g

Saturated Fat

2.9g

Carbohydrates

24g

Sugars

7.8g

Fibre

8.6g

Protein

23g

Salt

2g

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