Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
2
- 2teaspoons sesame oil (for dressing)
- 1 cup red capsicum, seeded, thinly sliced
- 1 cup carrot, shredded
- 1 red chilli, sliced (for dressing)
- 1 Lebanese cucumber, thinly sliced
- 1-2teaspoons ginger, grated (for dressing)
- 150grams sugar snap peas
- 180grams dried soba noodles
- 2tablespoons rice wine vinegar (for dressing)
- 1teaspoons honey (for dressing)
- 2teaspoons sesame seeds, toasted
- 2tablespoons soy sauce (for dressing)
- 1tablespoons peanut oil (for dressing)
- 454grams frozen edamame beans
Nutrition per serving
3820kJ / 910Cal
3820 Kilojoules or 910 Calories
44% of daily energy intake*
Protein
46.4grams
Fat
35.1grams
Carbs
110grams
Sugars
19.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cook noodles in a pan of boiling water for 4 minutes. Transfer noodles to a bowl of cold water. Drain.
Step 2 of 5
Add frozen edamame to boiling water. Cook for 1 minute, drain, and squeeze beans from pods. Refresh beans in cold water and set aside.
Step 3 of 5
To make the dressing, in a jug, whisk together soy, vinegar, honey, ginger and chilli. Gradually add oils, whisking until combined. Place into a small sealable container.
Step 4 of 5
In a large bowl, combine noodles and vegetables. Transfer to a sealable container.
Step 5 of 5
Add dressing container, seal and refrigerate. When ready to eat, add dressing, toss to combine and scatter with sesame seeds.
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