Halloumi & Mango Noodle Salad | Rooted In Wellness
 

Halloumi & Mango Noodle Salad

| Posted in

Yields2 Servings

  cup shelled edamame
 5 ½ oz soba, udon or rice noodles
 4 ½ oz halloumi cheese or baked tofu, cut into 1/8 inch thick slices
 ½ large ripe mango, peeled and cubed
 2 scallions, thinly sliced
 1 Handful of basil, coarsely chopped
 1 Handful of cashews or peanuts, coarsely chopped
Cilantro-coconut dressing
 2 handfuls cilantro leaves
 1 tsp ginger root, peeled and minced or grated
 juice of 1 lemon
 2 tbsp soy sauce or tamari
 1 tbsp sugar or honey
 1 pinch crushed red pepper
  cup coconut milk

1

(From The Splendid Table Newsletter)

Put the frozen edamame in a colander in the sink.
Add the noodles to a saucepan of boiling water over medium heat. Cook for length of time on package directions. Pour the cooked noodles and water over frozen edamame in the colander. Let sit 30 seconds (to thaw the edamame), then rinse under cold running water to prevent the noodles from clumping.

Heat a dry skillet over medium heat. Add the sliced halloumi and cook until light golden on the underside, 2 to 4 minutes, then flip over and cook on the other side. Remove from pan.

Blend all the dressing ingredients together.

Toss the noodles and edamame with the mango, scallions, basil and nuts.

Divide the salad between 2 plates and top with the dressing and halloumi or tofu.

Ingredients

  cup shelled edamame
 5 ½ oz soba, udon or rice noodles
 4 ½ oz halloumi cheese or baked tofu, cut into 1/8 inch thick slices
 ½ large ripe mango, peeled and cubed
 2 scallions, thinly sliced
 1 Handful of basil, coarsely chopped
 1 Handful of cashews or peanuts, coarsely chopped
Cilantro-coconut dressing
 2 handfuls cilantro leaves
 1 tsp ginger root, peeled and minced or grated
 juice of 1 lemon
 2 tbsp soy sauce or tamari
 1 tbsp sugar or honey
 1 pinch crushed red pepper
  cup coconut milk

Directions

1

(From The Splendid Table Newsletter)

Put the frozen edamame in a colander in the sink.
Add the noodles to a saucepan of boiling water over medium heat. Cook for length of time on package directions. Pour the cooked noodles and water over frozen edamame in the colander. Let sit 30 seconds (to thaw the edamame), then rinse under cold running water to prevent the noodles from clumping.

Heat a dry skillet over medium heat. Add the sliced halloumi and cook until light golden on the underside, 2 to 4 minutes, then flip over and cook on the other side. Remove from pan.

Blend all the dressing ingredients together.

Toss the noodles and edamame with the mango, scallions, basil and nuts.

Divide the salad between 2 plates and top with the dressing and halloumi or tofu.

Halloumi & Mango Noodle Salad

Leave a Reply

Your email address will not be published. Required fields are marked *

Rooted In Wellness ©2019. All Rights Reserved.