Sesame peanut noodle salad

• 250gFlat rice noodles
• 200gFrozen edamame beans
• 2Carrots
• ¼Red cabbage
• 4Spring onions
• 20gFresh coriander
• 4 tbspPeanut butter
• 3 tbspSoy sauce
• 2Limes
• 1 tbspMaple syrup
• 1 tbspToasted sesame oil
• 1 tbspSesame seeds
• 1Red chilli

Plus salt, pepper and water.

Method

1. 1

   Bring a pan of water to the boil. Cook the noodles as the packet says, usually about 5 minutes, adding the frozen edamame for the last 3.

   12 min, mostly hands-off

2. 2

   Drain, rinse under the cold tap until cool and shake dry. Toss with the sesame oil so the noodles do not stick together.

3. 3

   Meanwhile, cut the carrots into matchsticks or coarsely grate them. Finely shred the cabbage, slice the spring onions and chilli, and roughly chop the coriander.

4. 4

   Toast the sesame seeds in a dry pan until golden. Whisk the peanut butter with the soy sauce, the juice of both limes, the maple syrup and 3 tablespoons of warm water until smooth.

5. 5

   Toss the noodles and edamame with the veg, coriander and most of the dressing. Pack into tubs, scatter over the sesame seeds and pot up the rest of the dressing.