Warm glass noodles and edamame beans from Plenty (page 198) by Yotam Ottolenghi

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Notes about this recipe

  • chezlarios on April 27, 2026

    Pretty good. I only used half the number of limes after seeing some of the comments here. I do like the tartness of lime so maybe I'd go for 3 next time. I subbed coconut blossom sugar for palm sugar, soy sauce for tamari sauce, dried cilantro and mint for fresh, and tamarind concentrate (diluted) for tamarind paste. Served with some soy nuggets on top.

  • Schooffiecooks on April 01, 2026

    Made it for 2 persons, but 150 gr of noodles wasn't enough and the lime juice was too much.

  • Hiker010 on January 10, 2026

    Made Dec 2018 A bit weird -- couldn't quite nail down sauce: 4 tbsp oil 1/2 tsp salt 1 tbsp water 2 tbsp jaggery + 1 tbsp sugar 2 limes

  • mikkarose on February 09, 2024

    I made the sauce with three limes since that’s all I had and loved it (but we like acidic things!) and also fried some tofu crumbles to make it more filling.

  • Shaxon on March 18, 2022

    very limey - reduce lime juice and be sure to balance with palm sugar and heat

  • cook_fresco on November 09, 2021

    I wouldn't have found this tasty enough as a meal in one. Instead I served it alongside a shortcut version of Ottolenghi's chicken drumsticks with miso ginger and lime, from Plenty (roasted chicken thighs simply coated in the miso/ginger/lime zest etc. marinade). This gave a delicious sauce which added needed oomph to the noodles. I used four limes for the noodle dressing and as they were very fresh and hard, they gave barely enough lime juice! I guess it's down to personal taste and the fruit you have to hand. Also served the mint and coriander on the side as not everyone likes both.

  • bernalgirl on November 17, 2020

    Excellent interplay of flavors, add lime juice by halves to preserve balance

  • Livia on January 11, 2020

    Agree this did not require that much lime and only used 1. Very difficult dish to nail the flavours.

  • clcorbi on May 18, 2017

    Add me to the list of those who think this sauce was too sour. My BF made this and used the full 4 lime's worth of juice, and the flavor was WAY too acidic. I would imagine somewhere between 2.5-3 limes would have been more suited to our taste. I also don't think the combo of cellophane noodles and edamame is very successful, since the edamame basically all sank to the bottom of the noodles, and were very hard to mix in. I will say that the noodles mellowed out the next day for leftovers, and tasted better cold. I mixed in some nutritional yeast to try and combat the acidity, which really helped. The fresh herbs are also very nice here.

  • rubytuby on August 23, 2015

    I didn't think this was worth the effort. The sauce was too sour and the flavor just wasn't as good as a lot of Ottolenghi's other dishes. I also made the mistake of buying edamame still in the shell and it took forever to shell them.

  • Rutabaga on April 05, 2014

    I was very happy to find this recipe featuring edamame, making it something that can be quickly whipped up primarily with pantry and freezer ingredients. The tamarind sauce is excellent, just adjust the sour, salty, and sweet flavors to taste. The second time I made it, I made the mistake of using this rice stick noodles, which do not cook in a flash like cellophane noodles! Fortunately, I was able to salvage the dish by adding some water to the pan to cook the noodles, which overcooked the edamame.

  • Delys77 on February 24, 2012

    Pg 198 I should have read breadcrumbs comments before starting this dish as I was also worried about the amount of acidity from the tamarind and the limes. I ended up cutting the lime back to two but I honestly think that was still a little too much. Overall I liked this dish but I would tweak it by dropping the lime to 1 or 1.5 and then increase all the herbs by about 25%. Finally I would up the soy to 1 tb and add 1 tsp of sesame oil. Might repeat with these changes since it is very healthy, comes together very quickly, and will be very good with the modifications. I also added baked tofu to make this a whole meal.

  • Breadcrumbs on May 11, 2011

    p. 198 A lovely sweet, salty, spicy, sour noodle salad that was the perfect accompaniment to our grilled Asian chicken. We really enjoyed this dish and I’ll happily recommend it. I was a bit nervous about the acidity in the dressing since the quantity of lime juice far exceeded the quantity of oil so I incorporated the lime juice slowly until the flavours were balanced. All told I likely used 3 limes. We especially enjoyed the salad warm and I’m hoping it will stand up to a quick re-warm for lunches. Very nice indeed

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