Asian Pasta Salad

This Asian Pasta Salad makes a lovely light lunch that features a decent helping of protein and a bit of a chilli kick too!

Course Lunch

Cuisine Asian, Fusion

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 412kcal

200 g wholewheat pasta
2 carrots – peeled and grated
100 g edamame beans
100 g green beans – fresh or frozen works
80 ml rapeseed oil
2 tablespoon soy sauce
1 red chilli - deseeded so it's not too spicy, leave them in if you're feeling wild
1 inch piece of ginger - peeled and grated
1 clove garlic
Fresh coriander – for serving, optional

Put the pasta on to cook for ten minutes
200 g wholewheat pasta
While the pasta cooks, make the dressing. Mix the soy sauce, oil, chilli, ginger and garlic in a bowl
80 ml rapeseed oil, 2 tablespoon soy sauce, 1 red chilli, 1 inch piece of ginger, 1 clove garlic
About 3 minutes before the pasta is ready, add the edamame and green beans to the pan
100 g edamame beans, 100 g green beans
Once the pasta is ready, drain and put in a big salad bowl
Mix in the carrot and pour over the dressing
2 carrots
Combine really well
Optionally serve with fresh coriander
Fresh coriander