Pea Pod Noodle Salad

In this recipe, flavor is king. The secret's in the dressing.
A fresh pea pod noodle salad
Chef Radhika Khandelwal's pea pod noodle salad is simple and delicious

Zero-waste hero Radhika Khandelwal shares a recipe that is not only simple and delicious, it also aligns with the EAT-Lancet planetary health diet. She is a proud member of Chef’s Manifesto.


  • 150 g pea shells (if young, please use whole; if old, please remove the fibrous thread and slice thinly)
  • 200 g buckwheat noodles, cooked (or any other kind of whole grain noodles)
  • 150 g julienned veggies (we had radishes, carrots, and hot red peppers)
  • 1 bunch coriander (root, stem and leaves)


  • 3 tablespoons sesame oil
  • 1 red chilli, chopped
  • 2 tablespoons vinegar
  • 2 teaspoons jaggery
  • 3 cloves of garlic, chopped
  • 1/4 inch ginger, grated
  • salt, to taste


Radhika says, “I prefer to blanch my pea pods (1 minute in boiling water, then shock with ice). Combine all the veggies and the coriander in a bowl with the noodles. In a separate bowl, whisk all the ingredients together to make the dressing. Combine both and serve!”

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