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For the dressing, whisk together the vegetable oil, soy sauce, honey, garlic, lime juice and toasted sesame oil, if using. Set aside.
Bring a large saucepan of water to the boil. Add the edamame beans, bring back to the boil and simmer for 6 minutes. Add the noodles and simmer for 3 minutes more, then drain in a colander and rinse under warm water from the kettle to wash the starch off the noodles. Drain thoroughly, shaking off as much excess water as possible, and toss with 2 tbsp dressing to prevent the noodles from sticking.
Divide the noodles and edamame beans between plates; top with the cucumber and tofu. Spoon over the remaining dressing and scatter with the salad onions and sesame seeds, if liked.
Salad swaps
This dish also works well with cooked chicken or prawns. You can use any noodles you have to hand – just cook according to the pack instructions.
Typical values per serving when made using specific products in recipe
Energy | 1,705kJ/ 409kcals |
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Fat | 23g |
Saturated Fat | 2.9g |
Carbohydrates | 24g |
Sugars | 7.8g |
Fibre | 8.6g |
Protein | 23g |
Salt | 2g |
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