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This dish tastes so fresh thanks to the mint and lime. It’s a great lunchbox option too!
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.
Whisk all the ingredients for the dressing together in a small bowl with a pinch of salt.
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.