Super Green Edamame Noodle Salad
A vibrant summer dish. The vegetables are kept crunchy for texture and to maximise their nutritional value. Leftovers make the perfect packed lunch. The recipe is gluten free, dairy free and vegan.
  • 50g Liberto Edamame spaghetti
  • 20g Fresh shelled peasOr use frozen
  • 20g Fresh shelled edamame beansOr use frozen
  • 1cm Piece of fresh gingergrated
  • 1tsp Fresh red chillidiced finely
  • 0.5medium Limezested and juiced
  • 2tbsp garlic infused olive oil
  • 0.5tbsp Sesame Oil
  • 2tbsp Gluten free Soy sauce
  • 1drizzle Agave syrup
  • 0.5medium Spring onion
  • 1sprig Fresh mint
  1. Boil the peas and edamame for 2 minutes, add the noodles for another 2-3 minutes.
  2. To make the dressing, grate the ginger, then dice the chilli. Add the lime zest, lime juice, soy sauce, agave, garlic oil and sesame oil. Shake well in a jar.
  3. Toss the vegetables, noodles and dressing together.
  4. Top with chopped spring onion & mint.
  5. Enjoy!