This couldn’t be more simple to whip up for a delicious midweek meal, and boy does it hit the spot. Just throw in whatever you have with the noodles as this is all about the dressing and those fat, juicy noodles!


Handful Udon Noodles

Handful Chard, finely shredded

Handful Edemame Frozen Beans

½ tsp Rapeseed Oil

1 tsp minced Ginger


2 tsp Soy

1 tsp Rice Vinegar

½ tsp Wasabi Paste

2 tsp Sesame Oil

½ tsp Caster Sugar

1 tsp Mirin


Whisk all the dressing ingredients together in a bowl and set aside. Meanwhile bring a pan of water to the boil and cook the udon noodles according to the pack instrcutions. 2 minutes before the end of cooking throw in the edamame beans. Drain, toss in a little sesame oil and set aside in a bowl. Heat the rapeseed oil in a frying pan and fry the chard for 2 minutes. Add the ginger, fry 1 minute more and pour into the noodle mix. Pour over the dressing, toss everything together and serve either hot or cold.

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