Soy Garlic Noodle Summer Salad
Take a break from the heat and whip up these quick and easy no-cook summer noodle salad.
2 packs Annie Chun’s Soy Garlic Noodle Bowls
1 lime, juiced
2 tablespoons maple syrup
½ tablespoon sriracha sauce
1-inch piece ginger, grated
1 teaspoon sesame oil
A pinch Kosher Salt
⅓ cup shelled edamame
¼ purple cabbage, thinly sliced
½ carrot, grated
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
½ hot house cucumber, thinly sliced into sticks
3 scallions, thinly sliced, plus more for garnish
Sesame seeds, for garnish
In a small bowl, add lime juice, maple syrup, ginger, sesame oil, and salt. Using a whisk, mix until well incorporated. Set aside.
Cook the soy garlic noodles in a microwave according to package directions. Empty into a separate big bowl and set aside. Let cool completely, about 10 minutes.
Add edamame, cabbage, carrot, red and orange bell pepper, cucumber, scallions, and spicy sriracha sauce into the bowl with cooked cold noodles. Using tongs, toss the noodles until everything is well incorporated.
Divide equally into two serving bowls. Garnish with sesame seeds and scallions to serve.