Rainbow slaw soba noodles

Ingredients

• 100 g frozen edamame beans
• 170 g soba noodles (we used Yutaka)
• 1 large carrot, cut into matchsticks
• 100 g red cabbage, shredded
• 1/2 red pepper, thinly sliced
• 1 raw beetroot bulb, peeled and cut into matchsticks
• 1 tsp sesame seeds
• 1 tbsp sunflower seeds
• 1 spring onion, thinly sliced on the diagonal
• 1 tbsp peanut butter
• 2 tbsp tamari or soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice wine vinegar
• 1 tsp maple syrup
• juice of 1 lime
• 4cm piece fresh ginger, grated
• 1 garlic clove, crushed

Instructions

1. 1

   Put all the ingredients for the dressing in a large bowl and whisk until combined. Set aside.

2. 2

   Bring a pan of water to the boil, then add the edamame beans and noodles and cook for 4 minutes. Drain and cool under cold running water. Tip the noodles and edamame into the bowl of dressing and stir together.

3. 3

   Add the carrot, red cabbage, red pepper and beetroot to the noodles. Toss well to coat and divide between four shallow bowls. Serve topped with the sesame seeds, sunflower seeds and spring onion.