Edamame and rice noodle salad
For the dressing:
1 Lime (Juice)
Few drops of Toasted Sesame Oil
1 tblspn Soya Sauce
1 Red Chilli
1 Inch. Ginger
1 Garlic Cove
1 Cup Edamame beans,
1 large Carrot
2 heads Gem Lettuce
2 portions of thin Rice Noodles
To make the dressing squeeze the lime juice into a bowl and add the sesame oil and soya sauce. Finally chop the red chilli (deseed if you want it less spicy), garlic and ginger and add to the sauce in the bowl. Put to one side.
Steam or boil the edamame beans for 3-4 minutes. Cook the noodles according to the packet instructions then run under cold water and allow to cool down with the beans.
Slice the lettuce and finely julienne the carrot and courgette. Mix everything together, serve onto a big plate or a salad bowl and pour over the dressing. Serve at room temperature.