Wash the carrot, chilli and coriander thoroughly. Cut the carrot into thin strips, finely chop the chilli and roughly pick the coriander leaves.
Cook the glass noodles according to the packet instructions and drain well. Briefly cook or defrost the edamame and drain them too.
For the dressing, stir the peanut butter with the sesame oil, lime juice and soy sauce until smooth. If needed, make it creamier with a little water.
Mix the glass noodles, edamame, carrot, chilli and coriander in a large bowl. Add the dressing and toss everything together thoroughly.
Leave the salad to stand briefly so the glass noodles soak up the dressing. Finally, scatter over roughly chopped peanuts.
Arrange on plates and serve straight away. Finish with a little extra lime juice and coriander if you like.
Good to know
A salad like this always goes down well. Creamy, fresh and with just the right amount of heat. Especially good when it needs to be quick but should still look the part.
Swaps
Peanut butter → almond butter (milder, also provides unsaturated fatty acids) | Edamame → chickpeas (also contain fibre and plant protein) | Glass noodles → rice noodles (a little more bite) | Sesame oil → avocado oil or olive oil (mild fat with monounsaturated fatty acids)
Allergens
Contains peanuts, soya and gluten (soy sauce) – use tamari for a gluten-free version. Chilli may be too hot for children. In pregnancy the ingredients are fine, as long as the edamame are heated through well and everything is prepared fresh. Contains: sesame.
