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Teriyaki roasted pumpkin and noodle salad

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  • Vegetarian
  • Dairy free
  • Lactose free
  • Nut free

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

  • Serves6
  • Cook time35 minutes
  • Prep time20 minutes, + cooling time
Teriyaki roasted pumpkin and noodle salad on a serving dish, garnished with spring onion curls and toasted sesame seeds.


  • 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

Nutritional information

Per serve: Energy: 1749kJ/418 Cals (20%), Protein: 15g (30%), Fat: 6g (9%), Sat fat: 1g (4%), Carb: 66g (21%), Sugar: 28g (31%), Fibre: 16g (53%), Sodium: 938mg (47%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Cook the noodles in a large saucepan of boiling water for 3 mins or until tender. Refresh under cold water. Drain well.
  4. Step 4

    Whisk the vinegar, lemon juice, sugar, oil and remaining teriyaki sauce in a small bowl. Season.
  5. 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.

Recipe tip

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.

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