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| Edamame Bean, Wakame seaweed and mung bean vermicelli salad |
Green food salad with edamame beans, seaweed & bean vermicelli
After all the indulgence over Christmas and New Year, it is time to detox by going veggie and loading up on green super foods. So I have put together a salad combining some of my favourite foods: edamame beans, Wakame seaweed and avocado. The beans are frozen ones which come straight out of the freezer and the dried wakame seaweed and glass noodles are store cupboard ingredients.
Glass noodles (also known as bean thread, mung bean vermicelli or cellophane noodles) are made from mung beans. In their dried form, they look very similar and can be easily confused with rice vermicelli, which is made from rice flour. Once cooked though, they look and taste quite different, with the glass noodles taking on a unique gelatinous texture not unlike long threads of jelly. They have little flavour but will absorb any flavours they are dressed in, making them perfect in salads. According to this article, glass noodles are also gluten free.
Edamame bean, seaweed & glass noodle salad
makes 2 servings
Ingredients
200g edamame beans, in pods (equiv. to 100g shelled edamame beans)
50g (or 1 small packet) mung bean vermicelli (glass noodles or bean thread vermicelli)
2 tablespoons dried Wakame seaweed
1 head of little gem lettuce, shredded
3 brussels sprouts, finely sliced
Dressing (makes just under 1/4 cup):
1 tablespoon of rapeseed oil (or you can use sunflower or canola oil)
1/2 tablespoon of sesame oil
1 tablespoon of fish sauce (or soy sauce)
1/2 tablespoon of sugar
1 1/2 tablespoons of lemon juice
1/4 teaspoon of ginger, minced
2 teaspoons of wasabi paste
pinch of sea salt
freshly ground black pepper
Method
Bring water in a saucepan to the boil. Add salt and edamame beans. Cook for 5-6 minutes until beans are tender. Remove the beans with a slotted spoon, set aside.
Add the vermicelli into the same saucepan and cook for 3-4 minutes, until cooked, drain and set aside.
Meanwhile, place the dried wakame seaweed into a bowl of cold water for 5-6 minutes until rehydrated, drain and set aside.
Whisk together dressing ingredients, making sure that the wasabi paste is fully dissolved. Add more lemon juice, wasabi or fish sauce until dressing is to your taste.
Squeeze the beans from their shells, and place into a salad bowl. Add seaweed, vermicelli, brussels sprouts and lettuce.
Pour dressing over salad, tossing thoroughly separating the noodles. Season with pepper.
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