Fresh and easy keto noodle salad with refreshing cucumbers, ginger and green onion tossed with a sweet and savory sesame soy dressing. This is the perfect summertime side dish that's simple to make and satisfies those noodle cravings!
1tbspMonkfruit Erythritol Blendadd 1/2 tbsp more if you prefer sweeter
2tbspToasted Sesame Oil
Gather all the ingredients.
Julienne cut ginger and cucumber as shown below.
Chop green onions and set aside.
In a small stove top pot, add Monkfruit Erythritol Blend, Soy Sauce, and Toasted Sesame Oil. Bring to a soft boil then remove from heat and set aside.
Add water into a stove top pot and bring it to a boil. Once boiling, add Edamame Noodles and follow cooking instructions indicated on the package (ours required to simmer for 4 minutes). Once done, use a strainer to run it under cold water, strain out the water and place noodles into the fridge for at least 5 minutes. Note - it's important to run in cold water to stop the cooking process and serve the dish cold.
Once 5 minutes has passed, transfer noodles to a mixing bowl and add in sliced ginger, cucumbers and chopped green onions. Mix well and transfer to a serving bowl. Keep refrigerated until ready to serve.
When ready to serve, pour dressing over noodle salad and top with Toasted Sesame Seeds. Enjoy chilled!