Enjoy as a side dish for 6 people or a main course in the summer for lunch for 4.
Dressing
50 ml olive oil
50 ml sesame oil
1/2 tsp chilli flakes
50 ml honey
30 ml soy sauce
Salad
200 g flat rice noodles
500 g frozen shelled edamame beans
10 spring onions, sliced
1/2 lime juiced
Put all the dressing ingredients in a small pan over a medium heat. Bring to the boil, remove from the heat and leave to cool.
Boil a kettle, pour the water over frozen beans. Leave to sit for a couple of minutes, drain and set aside.
Cook the noodles to pack instruction. Drain, tip into salad bowl, pour over the dressing making sure all the noodles are coated. Add drained edamame beans, spring onions, Toss again, drizzle with a little extra sesame oil, squeeze of lime
Ingredients
Dressing
- 50 ml olive oil
- 50 ml sesame oil
- 1/2 tsp chilli flakes
- 50 ml honey
- 30 ml soy sauce (or gluten free tamari)
Salad
- 200 g flat rice noodles
- 500 g frozen podded edamame beans
- 10 spring onions sliced
- 1/2 lime juiced
Instructions
- Put all the dressing ingredients in a small pan over a medium heat. Bring to the boil, remove from the heat and leave to cool.
- Boil a kettle, pour the water over frozen beans. Leave to sit for a couple of minutes, drain and set aside.
- Cook the noodles to pack instruction. Drain, tip into salad bowl, pour over the dressing making sure all the noodles are coated. Add drained edamame beans, spring onions, Toss again, drizzle with a little extra sesame oil, squeeze of lime
Nutrition
Calories: 406kcalCarbohydrates: 48gProtein: 11gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 346mgPotassium: 454mgFiber: 6gSugar: 12gVitamin A: 252IUVitamin C: 11mgCalcium: 77mgIron: 3mg
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