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.
Note: + cooling time
- 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
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.
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.
Cook the noodles in a large saucepan of boiling water for 3 mins or until tender. Refresh under cold water. Drain well.
Whisk the vinegar, lemon juice, sugar, oil and remaining teriyaki sauce in a small bowl. Season.
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.