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5-a-day noodle salad with citrus ginger dressing

5-a-day noodle salad with salmon fillets

5-a-day noodle salad with citrus ginger dressing

Name: 5-a-day noodle salad with citrus ginger dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4 as a main or 8-10 as a side
Ingredients: 320g edamame beans (fresh or frozen); 1 tsp rapeseed oil; 200g kale tough stalks removed and finely chopped; 75g wholemeal rice noodles; 320g carrots finely sliced; 320g purple cabbage finely sliced or shredded; 320g red and orange peppers sliced; 6 spring onions finely sliced; 30g coriander finely chopped; 4 x 140g trout fillets; 200ml orange juice; 4 tbsp peanut butter; 75ml lime juice (about 2 limes); 2 tsp finely chopped ginger; 2 tbsp reduced-salt soy sauce; 1-2 red chillies chopped (optional)

Dr Chintal Patel

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Serves 4 as a main or 8-10 as a side

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.5 out of 5.13 ratingsRate

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Pack in all of your 5-a-day in this salad, along with over 10 plant points. Swap the trout for another oily fish, if you like, or use vegan tofu or tempeh

Healthy

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This salad packs all your five-a-day portions into one meal, along with over 10 plant points. You can swap the trout for salmon or any other oily fish, or use pan-fried tofu or tempeh for a vegan option.

Ingredients

Nutrition

Units:

MetricUS

320g edamame beans

(fresh or frozen)
1 tsp rapeseed oil
200g kale

tough stalks removed and finely chopped
75g wholemeal rice noodles
320g carrots

finely sliced
320g purple cabbage

finely sliced or shredded
320g red and orange peppers

sliced
6 spring onions

finely sliced
30g coriander

finely chopped
4 x 140g trout fillets

For the dressing

200ml orange juice
4 tbsp peanut butter
75ml lime juice

(about 2 limes)
2 tsp finely chopped ginger
2 tbsp reduced-salt soy sauce
1-2 red chillies

chopped (optional)

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Nutrition: Per serving

kcal582
fat23g
saturates5g
carbs37g
sugars20g
fibre17g

high
protein49g
salt1.44g

Method

step 1

Put the edamame in a microwave-safe bowl with 2 tbsps water, cover, and microwave for 6 mins. Set aside. Heat half the oil in a pan over a medium heat, add the kale and cook for 2-3 mins to soften. Set aside.
step 2

Tip the noodles into a bowl, pour over boiling water, cover and leave for 4 mins. Drain and leave to cool.
step 3

Put the vegetables and coriander in a large bowl with the edamame, then add the cooled noodles.
step 4

Whisk all the ingredients for the dressing together in a bowl to create a smooth, runny consistency. Pour the dressing over the salad and mix. Keep chilled until ready to serve.
step 5

Brush a non-stick pan with the remaining oil and heat over a medium-high heat. Add the trout fillets and pan-fry for 4 mins on each side, or until the fish turns opaque and is cooked through. Serve with the noodle salad.

Recipe from Good Food magazine, August 2025

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A star rating of 4.5 out of 5.13 ratings

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