Why recepie famous for?
Ingredients
100g dried wholewheat noodles,2 tsp groundnut oil,
1 red pepper, cut into fine strips,
½ large courgette cut into matchsticks,
50g frozen shelled edamame beans,
25g beansprouts,
1 carrot peeled and cut into matchsticks,
handful baby spinach,
2-4 tbsp crispy onions,
from a tub,
2 tbsp roughly chopped coriander,
For the dressing,
1 tbsp sesame oi,l
2 tbsp Yuzu juice (or 2 limes, juiced),
1 garlic clove, finely chopped,
1 red chilli, deseeded and finely chopped,
1 tsp grated ginger,
Instructions
Fill a large saucepan with water and bring to the boil. Add the noodles and cook for 3-5 mins or until tender. Drain and leave to cool.Place a large non-stick pan (or wok) over a medium-high heat and add the groundnut oil. When hot, add the red pepper and cook for 2-3 mins until slightly softened. Add the courgette and edamame, and cook for a further 1-2 mins. Remove from the heat, transfer to a bowl and allow to cool.
Whisk together the dressing ingredients in a small bowl, or 2 jars if taking to work, then season.
Divide the noodles between 2 jars or plastic containers and top with the cooled vegetables, beansprouts, carrot, spinach, crispy onions and coriander. Add the dressing just before eating.
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