Avocado & Coconut Noodles With Edamame Beans, Lime & Ginger

Serves 4
Total Time
15 Minutes
200g of egg noodles
250g of frozen podded edamame beans
60g of sunflower seeds
100g of desiccated (unsweetened shredded) coconut
1-2 tsp of chilli flakes
60ml of soy sauce
2 tbsp of honey
Juice of 2 limes
20g of fresh ginger, peeled and finely grated
6 spring onions
2 ripe avocados, halved and stones removed
Egg noodles: soba noodles, rice noodles
Desiccated (unsweetened shredded) coconut: shaved fresh coconut, coconut chips
Sunflower seeds: pumpkin seeds
Lime: rice wine vinegar
Step 1

First, bring a large pan of water to the boil then cook the noodles over a high heat for the time stated on the packet (around five minutes). Add the beans to the pan for the last 30 seconds of cooking then refresh the noodles and beans under plenty of cold water, drain in a colander and set aside.

Step 2

Meanwhile, toast the sunflower seeds for two minutes in a frying pan over a high heat so that they release their natural oils. Add the coconut to the pan for 30 seconds to lightly toast then transfer the seeds and coconut to a plate to cool.

Step 3

In a large bowl mix together one teaspoon of chilli flakes, the soy sauce and honey. Squeeze in the lime juice and add the ginger, then stir to combine. Shred the spring onions by cutting them finely on an angle, discarding any tough green upper layers, and slice the avocados. Add to the bowl.

Step 4

To assemble, gently toss the cold drained noodles, beans, seeds and coconut in the soy sauce and avocado mixture. Have a taste – you may want to add more chilli flakes – then serve.

Recipe from Salad Feasts by Jessica Elliott Dennison, photography by Matt Russell (Hardie Grant, £16.99)

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