Pomelo Noodle Salad recipe – healthy & easy
You can use another citrus if pomelo isn’t available. Blood oranges, cara cara, kishus, etc would be welcome. Also, a quick reminder re: toasted sesame oil – make sure yours isn’t rancid. It’s one of those oils that tends to sit around people’s kitchens. Making sure it’s relatively fresh makes a huge difference.
- 6 ounces dried somen, or soba noodles
- 8 ounces shelled edamame
- 2 big handfuls salad or micro greens
- scant ½ teaspoon toasted sesame oil
- a few tablespoons of ponzu sauce, to taste
- 2/3 cup chopped toasted peanuts
- ½ a medium pomelo, segments
- Topping: garlic or chive flowers, or chopped chives
- Bring a large pot of water to a boil, salt well, and cook the noodles per package instructions. When the noodles are nearly cooked, add the edamame to the pot for a quick swim. Remove from heat, drain, rinse with cold water to stop the cooking, and shake off as much residual water as possible.
- Transfer the noodles and edamame to a large serving bowl along with the salad greens, and toss well with the toasted sesame oil, and then the ponzu sauce. Be generous, but careful, the noodles really absorb the sauce. Finish with the peanuts, and pomelo. Taste, and take a bit of time to really consider if any adjustments should be made – more sauce, more sesame oil, etc. Top with garlic or chive flower, or chopped chives.