For the dressing


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Whisk together the dressing ingredients in a small bowl, or 2 jars if taking to work, then season.

  • STEP 4

    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.

Recipe from Good Food magazine, February 2015

Goes well with


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