Teriyaki roasted pumpkin and noodle salad

Looking for a fresh-tasting, delicious noodle salad? Enjoy this Asian-inspired side that’s loaded with edamame, pumpkin, soba noodles and more.

6

20m

Note: + cooling time

35m

Ingredients

  • 1/2 Kent pumpkin, seeded, cut into wedges
  • 1/3 cup (80ml) teriyaki sauce
  • 2 tsp Coles Sesame Seeds
  • 500g frozen edamame or broad beans
  • 270g soba noodles
  • 1 tbs rice wine vinegar
  • 1 tbs lemon juice
  • 1 tbs caster sugar
  • 1 tbs sesame oil
  • 1 bunch watercress, sprigs picked
  • 1 cup coriander leaves

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Arrange pumpkin on the lined tray. Brush with a little of the teriyaki sauce. Sprinkle with half the sesame seeds. Roast for 15 mins. Turn the pumpkin. Brush with a little more teriyaki sauce and sprinkle with remaining sesame seeds. Roast for 15-20 mins or until pumpkin is golden and tender. Set aside to cool slightly.

STEP 2

Meanwhile, cook the edamame or broad beans in a large saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel.

STEP 3

Cook the noodles in a large saucepan of boiling water for 3 mins or until tender. Refresh under cold water. Drain well.

STEP 4

Whisk the vinegar, lemon juice, sugar, oil and remaining teriyaki sauce in a small bowl. Season.

STEP 5

Arrange the watercress, coriander, noodles, pumpkin and edamame or broad beans on a large serving platter. Drizzle with the dressing and serve immediately.

Serve with spring onion curls and toasted sesame seeds.

Time saver: this salad is best assembled just before serving, but you can roast the pumpkin up to 2 days ahead. Store it in the fridge.

Dietary information

Vegetarian
Dairy-free
Lactose-free
Nut-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.