Cucumber & Cashew Noodle Salad

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This dish tastes so fresh thanks to the mint and lime. It’s a great lunchbox option too!

Method

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.

All to be sourced organic where possible

4 portions of Noodles (we use brown rice noodles but you can use whatever you like best; about 80g per person)
100g Frozen Edamame Beans
1 Cucumber, chopped into bitesize pieces
1 Avocado, peeled, stoned and chopped into bite-sized pieces
Handful of Mint Leaves, chopped (about 10g)
1 Tablespoon Sesame Seeds, toasted
1 Tablespoon Black Sesame Seeds (if you don’t have both black and white sesame seeds, you can double the quantity of one of them)
100g Cashews, toasted
Salt
For The Dressing:
Juice of 1 Lime
2 Tablespoons Toasted Sesame Oil
1 Tablespoon Tamari
2 Tablespoons Wine Vinegar
1 Tablespoon Brown Rice Miso Paste
Salt