Green Tea Noodle Salad with edamame and wakame

I found myself in a wonderful little asian grocery store the other day and I couldn’t help myself! Seaweed, miso, green tea noodles, various herbs and seasonings- they all ended up coming home with me! Asian grocery stores remind my of my travels through Asia and I love looking at the various ingredients you can come across. You do need to try your best to read labels though in these stores! Watch out for seafood in packaged items, and also sugar and preservatives. But there are certainly some great finds and that is what led me to this salad. Upon first bite it feels as though you are somewhere exotic- enjoy.



  • ½ a packet of green tea noodles
  • 1 cup of edamame beans
  • 4 large kale leaves, stems removed, roughly chopped
  • ¼ cup of dried wakame seaweed
  • ¼ cup of dried shitake mushrooms
  • 1 tablespoon of chopped spring onion
  • 1/2 inch piece of ginger finely chopped
  • 1 teaspoon of rice wine vinegar
  • 1 teaspoon of sesame oil
  • 2 teaspoons of tamari
  • black and white sesame seeds to garnish


Place the wakame and the mushrooms in a bowl and cover with boiling water. Allow these to soak for around 15 minutes to soften. When ready, drain the water and rinse lightly. Slice the shitake mushrooms thinly and set aside.

In a large bowl place the roughly chopped kale and the wakame. Add the rice wine vineagar and sesame oil and mix well with your hands to marinate the leaves and seaweed. Set aside whilst you prepare the rest of the ingredients.

Fill a medium size saucepan ¾ full with water and bring to the boil. Cook the green tea noodles according to the packet instructions. When cooked, remove and set aside.

Add the edamame beans to the boiling water and cook for 10 minutes or until soft (sometimes its best to pop out a bean and taste it to see when they are ready!) When they are cooked, drain the edamame and pop the beans out of the shell- you can add them to the bowl with the kale and wakame.

Finally, add in everything else- the mushrooms, ginger, tamari, and spring onions.

Mix everything well and garnish with sesame seeds.