Warm glass noodle and edamame salad

I made this warm glass noodle and edamame salad to accompany some Vietnamese-style pork meatballs the other evening.

Edamame are great favourite with the kids – though what they like is best is eating them from the pods.

The recipe comes from the Ottolenghi cookbook Plenty.

Warm glass noodle and edamame salad
(serves 4)

• 200g glass (cellophane) noodles
• 4 limes, juiced
• 5 Tb sunflower oil
• 2 Tb brown sugar
• 2 tsp tamarind paste
• 1 tsp soy sauce
• 1 tsp salt
• 2 Tb sunflower oil
• 2 garlic cloves, minced
• 300g podded edamame beans
• 3 green onions, sliced crosswise
• 1 red chilli, seeded and minced
• 1/4 cup coriander leaves, chopped
• 1/4 cup mint leaves, chopped
• 3 Tb sesame seeds

1. Soak the noodles until soft, according to package directions. Drain in a colander.
2. In a small bowl, whisk together the lime juice, 3 Tb sunflower oil, brown sugar, tamarind, soy sauce and salt. Set aside.
3. Heat the remaining 2 Tb of sunflower oil in a wok over a medium flame. Add the garlic, and cook for 30 seconds, before adding the noodles and sauce.
4. Stir in the edamame beans, green onions, chilli, coriander and mint and cook a few minutes more, until just warmed through. Adjust the seasoning if required.
5. Transfer to a serving platter, sprinkle with sesame seeds and garnish with additional coriander leaves.

Tags: Asian food, dairy-free, gluten-free, noodles, Ottolenghi, soy beans, vegan, vegetarian