Keto Noodle Salad

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!

Course Appetizer, Lunch, Salad, Vegetables

Cuisine Asian Fusion, Japanese

Keyword cold noodle salad recipe, keto noodle salad, simple noodle salad

Prep Time 5 minutes

Cook Time 5 minutes

Cooling Time 5 minutes

Total Time 15 minutes

Servings

Calories 245kcal

Ingredients

Salad

2 oz Edamame Noodles
1/2 Inch Ginger
1/2 Persian/Japanese Cucumber
1 Stalk Green Onions
1/2 tsp Toasted Sesame Seeds

Dressing

1 tbsp Monkfruit Erythritol Blend add 1/2 tbsp more if you prefer sweeter
2 tbsp Soy Sauce
2 tbsp Toasted Sesame Oil

Instructions

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!

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