Edamame & Tofu Noodle Salad

This dish also works well with cooked chicken or prawns. You can use any noodles you have to hand – just cook according to the pack instructions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Halve and slice the cucumber. Chop the salad onions and finely grate the garlic. Drain the tofu well and chop into 2cm cubes.

Step 2

For the dressing, whisk together the vegetable oil, soy sauce, honey, garlic, lime juice and toasted sesame oil. Set aside.

Step 3

Bring a large saucepan of water to the boil. Add the edamame beans, bring back to the boil and simmer for 6 minutes.

Step 4

Add the noodles and simmer for 3 minutes more, then drain in a colander and rinse under warm water from the kettle to wash the starch off the noodles. Drain thoroughly, shaking off as much excess water as possible, and toss with 2 tbsp dressing to prevent the noodles from sticking.

Step 5

Divide the noodles and edamame beans between plates. Top with the cucumber and tofu.

Step 6

Spoon over the remaining dressing and scatter with the salad onions and sesame seeds.