Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings

4 portionsbrown rice noodles

100gfrozen edamame beans

1cucumber
chopped into bite- size pieces

1avocado
peeled, stoned and chopped into bite-sized pieces

mint leaves
chopped

1 tablespoonsesame seeds

1 tablespoonblack sesame seeds

100gcashews toasted

salt
FOR THE DRESSING
Instructions
Step 1
Place a large saucepan of salted water over a medium heat and bring to the boil. Once boiling
cook the noodles following the instructions on the packet - adding the edamame beans for the last
3 minutes. Once cooked, drain and rinse with cold water to prevent any further cooking.
Step 2
Whisk all the ingredients for the dressing together in a small bowl with a pinch of salt.
Step 3
Place the cooked noodles and edamame beans in a large mixing bowl and add the remaining
salad ingredients. Pour over the dressing and stir through before serving. I like to keep back a few
cashews, mint leaves and sesame seeds to sprinkle on top.
Notes
1 liked
0 disliked
Delicious
Easy
Fresh
Go-to
One-dish