Sesame Noodle Salad with Edamame (Vegan)

Ingredients

• 200 gdry soba noodles
• 300 gshelled edamame (frozen)
• 150 gred cabbage, shredded
• 2medium carrots
• 1red bell pepper
• 1¼green onions
• 2 tbspnatural peanut butter
• 1¾ tbspgluten-free tamari
• 1¼ tbsprice vinegar
• 2 tsptoasted sesame oil
• 1½ tsppure maple syrup
• 2 tspsesame seeds

Method

1. Bring a large pot of water to a boil over high heat. Add the soba noodles and edamame and cook for 4 to 5 minutes, until the noodles are tender.

   5 min timer

2. Drain and rinse under cold water, tossing with your hands to remove the starch, then drain well.

3. Whisk the peanut butter, tamari, rice vinegar, sesame oil and maple syrup with 1 to 2 tbsp of warm water until smooth.

4. Shred the cabbage, julienne the carrot, thinly slice the pepper and green onion.

5. Toss the noodles, edamame and vegetables with the dressing and sprinkle with sesame seeds. Keeps 3 days in the fridge.

Storing and reheating

Keeps 4 days.