• 115g rice noodles
• 2 large carrots
• ¼ red cabbage
• 100g edamame/soy beans – if frozen, then leave at room temperature to defrost
• 50g bean sprouts
• 1 red pepper
• 2 spring onions, thinly sliced on the diagonal
• 1-2 tbsp. sesame oil
• toasted peanuts – unsalted
• small bunch fresh coriander & mint, finely chopped
• 1 red chilli, thinly sliced
• ½ lime cut into wedges

• 3 tbsp. peanut butter – smooth or crunchy
• 2 tbsp. rice vinegar
• 1 tbsp. soy sauce
• ¾ tbsp. brown sugar or maple syrup
• thumb nail piece of fresh ginger, grated
• squeeze of lime

1. Soak the noodles in boiling water for 5 minutes until soft, then drain and keep covered in cold water until needed - this will stop them from sticking.
2. Peel the carrots and cut into ribbons using a vegetable peeler and place into a large bowl.
3. Finely shred the cabbage by slicing thinly and add to the carrots along with the thawed edamame.
4. Thinly slice the red pepper and add to the other vegetables along with the bean sprouts and the cooked and cooled noodles.
5. Drizzle over the sesame oil and toss all the ingredients together until evenly mixed.
6. Place all of the dressing ingredients into a small food processor or into a jar with a lid and blitz or shake until combined.
7. Taste to check the seasoning, adding more lime, sugar, syrup, soy if needed.
8. To serve, divide the vegetables and noodles between 2 bowls and drizzle over the dressing.
9. Finish by scattering some spring onions, chillies, peanuts, coriander and mint over both bowls and serve with a wedge of lime.

Originally featured on Parti Bwyd Beca.

Recipe by Beca Lyne-Pirkis.