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Summer dumpling noodle salad recipe

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Give noodles a lighter twist for summer with this simple salad. They're loaded with vegetable gyozas and lots of crunchy veggies to leave you feeling good. Drizzle over an umami peanut butter sauce and enjoy for lunch or dinner. See method

Serves 4
Takes 20 mins
507 calories / serving
Vegetarian

Ingredients

210g pack 10 frozen vegetable gyozas
2 nests flat rice noodles
150g pack edamame beans
½ red pepper, finely sliced
10-12 cherry tomatoes, halved
4 spring onions, finely chopped
15g fresh coriander, finely chopped
15g fresh mint, finely chopped
½ red chilli, finely sliced
20g peanuts, roughly chopped, to serve
lime wedges, to serve

For the dressing

3 tbsp peanut butter
1 tbsp reduced-salt soy sauce 
½ tsp honey
½ tbsp sesame oil
1 lime, zested and juiced

1 of your 5 a day

Each serving contains

Energy
2125kj
507kcal 25%
Fat
20g 28%
Saturates
4g 18%
Sugars
11g 12%
Salt
1.4g 23%

of the reference intake
Carbohydrate 59.5g Protein 18.7g Fibre 8.3g

Method

Cook the dumplings and rice noodles to pack instructions.
Add the cooked noodles to a bowl along with the edamame beans, red pepper, cherry tomatoes, spring onions, coriander and mint.
Mix the dressing ingredients in a small bowl, along with 2 tbsp water, then drizzle half over the noodles and veg. Toss to coat.
Divide the noodles between 2 bowls and top with the gyozas, fresh red chilli, peanuts and serve with the remaining dressing and lime wedges to squeeze over.

See more Summer salad recipes