Serves 5
12 min
Pomelo Noodle Salad
Recipe GLPRd791ead32a36a0
A bright, refreshing Asian noodle salad featuring chewy somen noodles tossed with fresh pomelo segments, edamame, crisp greens, and roasted peanuts. Dressed lightly with toasted sesame oil and tangy ponzu sauce, this colorful dish is quick to prepare and perfect as a light main or side.
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Ingredients
6 ounces dried somen noodles
8 ounces shelled edamame
2 large handfuls fresh salad or microgreens
½ teaspoon toasted sesame oil
3 to 4 tablespoons ponzu sauce
⅔ cup roasted peanuts, chopped
½ medium pomelo, segmented
Fresh garlic flowers, chive flowers, or chopped fresh chives for topping
Directions
Bring a large pot of salted water to a boil. Add the dried somen noodles and cook according to package directions until just tender, typically 3–4 minutes. Drain and rinse under cold running water until completely cooled, then set aside.
Meanwhile, cook the edamame according to package instructions (boiling water, usually 4–5 minutes for fresh, or 2–3 minutes for frozen). Drain and allow to cool to room temperature.
Place the cooled noodles in a large bowl. Add the cooled edamame, fresh salad greens, and pomelo segments.
Drizzle the toasted sesame oil and ponzu sauce over the salad and toss gently until everything is evenly coated. Adjust ponzu sauce to taste.
Divide the salad among serving bowls. Top each portion generously with chopped roasted peanuts and garnish with fresh garlic flowers, chive flowers, or chopped chives. Serve immediately while flavors are bright and fresh.
