Combine vegan-friendly rice vermicelli noodles, edamame and cucumber, along with lime juice, sweet chilli sauce and herbs to make this fragrant dish
Prep:20 mins
Serves 2
2 nests of rice vermicelli noodlessmall bunch of mint, leaves picked and finely choppedsmall bunch of coriander, finely choppedsmall bunch of basil, leaves picked and finely chopped2 limes, zested and juiced 1 tbsp sweet chilli sauce or jam, plus extra to serve1 tbsp neutral-tasting oil 1 tbsp soy sauce1 cucumber, cut into 2cm chunks1 carrot, peeled into ribbons using a vegetable peeler100g edamame beans (defrosted if frozen)50g salted peanuts, bashed sesame seeds, for sprinkling 1 tbsp chilli sauce, to serve1-2 spring onions, sliced, to serve
STEP 1Cook the rice vermicelli noodles following pack instructions. Drain and rinse under cold running water to cool slightly.STEP 2Combine the herbs, lime zest and juice, the sweet chilli sauce or jam, oil and soy sauce in a bowl. Toss in the noodles, cucumber, carrot and edamame. Top with the peanuts, sesame seeds, chilli sauce and spring onions to serve.
