Sesame noodle salad

Method

1. Bring a large pan of water to the boil. Cook the rice noodles for the time on the packet, adding the edamame for the last 2 minutes.
2. Drain the noodles and edamame, then rinse them under cold running water until completely cold. Leave to drain well.
3. Toast the sesame seeds in a small dry frying pan over a medium heat for about 2 minutes, shaking the pan, until golden. Tip them onto a plate so they do not burn.
4. In a large bowl, whisk together the peanut butter, soy sauce, sesame oil and the juice of the lime with 2 to 3 tablespoons of warm water, until smooth and pourable.
5. Peel the carrots and shave them into ribbons with the peeler. Do the same with the cucumber, stopping at the watery seeds, and thinly slice the spring onions.
6. Add the noodles, edamame, carrots, cucumber and most of the spring onions to the bowl and toss until everything is coated. Taste, and add a little more soy sauce or lime if it needs it.
7. Serve cold, topped with the sesame seeds and the remaining spring onions.

Tip If the dressing is too thick to pour, loosen it with a little more warm water rather than more oil.

Photo made with AI.

From Nosha · nosha.app