Rice Noodle Salad

Ingredients

For the salad

• 4 nests (60-70g per nest) rice noodles
• 400 g tender stem broccoli
• 30 g/large bunch of coriander, roughly chopped
• 10-15 g/small bunch of mint, finely chopped
• 300 g edamame beans
• 100 g spring onions
• 100 g roasted salted peanuts

For the dressing

• 2 tablespoons sesame oil
• 3 tablespoons tahini
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon light soy sauce
• juice of 1 lime

For the garnish

• toasted sesame seeds
• finely sliced red chilli, optional

Method

Soak the rice noodles in just-boiled water for 5 minutes or until they are soft. Once cooked, drain in a colander, drizzle with sesame oil to prevent from sticking and set aside in a bowl.

Steam the broccoli for 3-4 minutes until it’s tender but still vibrant green. If you don’t have a steamer you can lay the stems in a large frying pan, add a splash of water, cover with a lid and leave to steam over a medium-high heat until the broccoli is cooked.

If the edamame beans need defrosting, you can add them to the broccoli pan for the final minute to defrost. Drain the vegetables and set aside.

Prepare the rest of the salad ingredients by chopping the mint, coriander, spring onions and peanuts.

Toast the sesame seeds in a small frying pan until golden brown, for garnish.

Combine all the dressing ingredients in a jar or small bowl, mixing well to combine. Add a splash of water to loosen if the tahini you are using is on the thick side.

Add the rice noodles to a large mixing bowl or large serving dish. Top with the broccoli, the whites of the spring onions, edamame beans and most of the herbs, saving a few for garnish.

Pour over the creamy dressing and stir well with tongs or forks.

To serve, top with the remaining herbs, green spring onions tops, sliced red chilli, if using, and toasted sesame seeds. Drizzle with extra tahini if desired and serve with lime wedges.