Sesame Noodle Salad with Edamame

Ingredients · per serving

• 80 g Cucumber
• 1.5 tbsp Light soy sauce
• 80 g Carrot
• 1 clove Garlic
• 1 tbsp Rice vinegar
• 2 tbsp Smooth peanut butter
• ½ pepper Red pepper
• 1 tsp grated Fresh ginger
• 1.5 tsp Sesame oil
• 80 g Frozen edamame (podded)
• small handful Fresh coriander
• 1 onion Spring onion
• 80 g Egg-free noodles
• 1 tbsp Sesame seeds
• 1 tsp Honey or maple syrup

Instructions

1. Cook the noodles per packet (usually 4 min in boiling water). Drain. Rinse under cold water until completely cool. Drain very well.
2. Toss noodles with 1 tsp sesame oil so they don't stick.
3. Make the dressing: in a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple), grated ginger, minced garlic, sesame oil, and 2-3 tbsp warm water. Whisk until smooth and pourable. Add more water if too thick.
4. Cook the edamame: boil 2 min from frozen, drain, run under cold water.
5. In a large bowl, combine cooled noodles, edamame, grated carrot, cucumber strips, and sliced red pepper. Pour over the dressing. Toss with tongs until everything is glossy and coated.
6. Scatter toasted sesame seeds, sliced spring onion, and chopped coriander. Serve cold or at room temperature.
7. Keeps in the fridge 2 days — perfect for next-day lunch.

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