Step 1

Make the ginger soy dressing: In a sealable jar, combine the tamari, rice vinegar, avocado oil, ginger, and maple syrup. Tightly close the lid on the jar and shake vigorously to combine. Set aside.

Step 2

Prepare the noodles according to package directions. Drain the noodles and immediately transfer them to a large bowl. Toss the noodles with ¾ of the dressing and set aside until room temperature.

Step 3

Once the noodles have cooled to room temperature, toss them with the edamame, carrots, jalapeno, orange, green onions, mint, sesame seeds, salt, pepper, and remaining ginger soy dressing. Check the ginger noodle salad for seasoning and adjust if necessary (more salt, pepper, and maybe even a splash of extra tamari or rice vinegar!).

Step 4

Serve the cold ginger noodle salad with extra sesame seeds on top if you wish. Keeps in a sealed container in the fridge for up to 3 days.