Noodle Salad, Greens, Teriyaki & Spicy Cashews

Boil a kettle and add the edamame to a bowl. Then pour the boiled water over the bowl. Leave for a couple of minutes and then drain.

Prep the other vegetables.

Add the cashews to a frying pan and set onto a high heat. Let them colour on one side for 30 seconds or so, and then add the sunflower oil, sesame seeds, salt and chilli. Turn down the heat a little and allow everything to mix and infuse together. Remove when the cashews are lightly golden and try not to do burn the sesame seeds. Roughly chop a few handfuls for the salad and store the rest in a jar for another day.

Put the ingredients for the teriyaki sauce in the same frying pan and bring to the boil and then simmer for 1 minute and. Then remove from the heat. It should be quite punchy.